Oh, how I adore a good warm soup, especially when it’s packed with fresh veggies and has that comforting Mediterranean flair! I remember the first time I tried a Mediterranean Vegetable Orzo Soup at a quaint little cafe while on a beach trip with friends. It was a lovely day filled with sun and laughter, and that soup felt like a warm hug after a long stroll along the shore. Since then, it has become one of my go-to recipes, perfect for cozy nights in or impressing guests with minimal effort.
This particular soup ticks all the boxes: nutritious, hearty, and bursting with flavors. It’s like taking a little vacation to the Mediterranean with every spoonful. Plus, it’s fantastic because you can whip it up in no time, making it a weeknight dinner superstar. Let’s dive right into what makes this soup so special and how you can make it yourself!
What’s in Mediterranean Vegetable Orzo Soup?
Olive Oil: I always prefer a high-quality extra virgin olive oil for that rich taste. It’s great for sautéing and adds a lovely flavor to the soup.
Onion: The foundation of any great soup! A finely diced onion gives that warm, aromatic base.
Carrots and Celery: Traditional soup staples, they add sweetness and crunch. Plus, they pack a nutritious punch!
Garlic: Because who doesn’t love garlic? It brings amazing depth and flavor to the dish.
Bell Pepper: I often go for red or yellow for their sweetness. They brighten up the dish both visually and taste-wise!
Zucchini: This veggie adds a nice texture. It absorbs flavors beautifully while keeping the soup light.
Diced Tomatoes: Canned tomatoes bring vibrant acidity and rich tomato goodness to the mix. No need to peel or chop – it’s as easy as can be!
Vegetable Broth: I like to use low-sodium vegetable broth for a healthier option. It keeps the soup flavorful without the excess salt.
Orzo Pasta: These small pasta shapes are a perfect addition to our soup, making it feel more filling.
Fresh Spinach: Spinach adds a gorgeous green color and is loaded with nutrients. Fresh is best for that nutrient hit!
Dried Oregano and Thyme: These herbs bring that Mediterranean aroma right into your kitchen. You can’t go wrong with dried herbs in soup.
Salt and Pepper: Essential for seasoning – adjust to your taste!
Lemon Juice: A bright burst of acidity at the end makes all the flavors pop!
Fresh Parsley or Basil (optional): A sprinkle on top adds a fresh finish that just dresses the soup up beautifully.
Is Mediterranean Vegetable Orzo Soup Good for You?
Yes! This soup is not only delicious but loaded with nutrients. It’s veggie-packed, meaning you’re getting a ton of vitamins and minerals.
Olive Oil: Rich in healthy fats, it supports heart health.
Spinach: Packed with iron and antioxidants, it’s a great choice for maintaining energy levels.
Vegetable Broth: Using low-sodium options keeps the salt content in check while still providing depth of flavor.
While the orzo pasta does bring some carbs, they’re balanced out with all those veggies to keep you feeling satisfied without overdoing it. Just keep an eye on portion sizes if you’re watching your carbs.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (red or yellow)
– 1 zucchini, diced
– 1 can (14.5 oz) diced tomatoes, with juices
– 6 cups vegetable broth
– 1 cup orzo pasta
– 2 cups fresh spinach, chopped
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Juice of 1 lemon
– Fresh parsley or basil for garnish (optional)
*Serves: 6*
How to Make Mediterranean Vegetable Orzo Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
2. Stir in the minced garlic and bell pepper, and cook for another 2-3 minutes, stirring frequently until fragrant.
3. Add the diced zucchini and canned tomatoes (with their juices) to the pot. Mix well to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
6. In the last few minutes of cooking, stir in the chopped spinach, oregano, thyme, salt, pepper, and lemon juice.
7. Once the orzo is al dente and the spinach has wilted, taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley or basil if desired. Enjoy your comforting Mediterranean Vegetable Orzo Soup!
Soup Secrets for Success!
– Feel free to mix up the vegetables based on what you have on hand. Green beans, kale, or even some sweet corn can be delicious additions!
– If you prefer a creamier texture, blend a portion of the soup and stir it back in.
– Leftovers taste even better the next day, as the flavors have more time to develop! Store in an airtight container in the fridge for up to three days.
I really hope you give this Mediterranean Vegetable Orzo Soup a try! It’s comforting, healthy, and just perfect for any day of the week. Let me know how your soup turns out, or feel free to share any tweaks you made. Happy cooking!
