Lemon Herb Soup (Printable Version)

Vibrant citrus soup with fresh herbs, ready in 40 minutes for a light Mediterranean meal.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced

→ Broth

06 - 5 cups vegetable broth, low sodium

→ Citrus and Herbs

07 - Zest of 1 lemon
08 - Juice of 2 lemons, approximately 6 tablespoons
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

→ Optional and Seasonings

13 - 1/2 cup cooked rice or orzo, optional
14 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for an additional 5 minutes until vegetables begin to soften.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for an additional 5 minutes.
05 - Add cooked rice or orzo if using. Heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and lemon slices if desired.

# Expert Advice:

01 -
  • The vibrant lemon brightens even the dreariest days, working its magic whether youre under the weather or just craving something refreshing.
  • Its deceptively simple but tastes like something that took hours, making it perfect for impressing guests with minimal effort.
02 -
  • Add the herbs and lemon juice at the end of cooking rather than the beginning, as extended heat will dull their vibrant flavors and colors.
  • The soup actually tastes even better the next day after the flavors have had time to meld in the refrigerator, making it perfect for meal prep.
03 -
  • To get the most juice from your lemons, roll them firmly on the countertop under your palm before cutting and squeezing them, which breaks down the internal membranes.
  • Save your parsley and herb stems in a freezer bag for the next time you make vegetable broth, creating a zero-waste cycle that improves each batch of soup.
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