Mushroom Lemon Orzo Soup

The Vegan Mushroom Lemon Orzo Soup is creamy, nutritious, and pleasant. It is made with a tender form of orzo pasta cooked in a savory broth with mushrooms, garlic, and herbs. The mushrooms provide substance, with freshness, and a clean end provided by the lemon. Vegetables render the soup the heart, but keep it light and simple to eat. Vegan Mushroom Lemon Orzo Soup can be served as lunch, dinner, or a starter for your guests. It is lactose-free and healthy, hearty. The soup is wholesome as well as refreshing

STATS

• Diet: Vegan, Dairy-free, Low-fat
• Course: Soup, Main or Starter
• Cuisine: Mediterranean-inspired
• Time for prep: 10 minutes
• Cooking time: 25 minutes
• Working time (total): 35 minutes
• Size/serving: 1½ cups
• Total yield: 6 servings
• Level of difficulty: Easy
• Mode of cooking: Stove-top

EQUIPMENT

• Large soup pot
• Wooden spoon
• Knife & cutting board
• Measuring cups & spoons
• Ladle Zester/grater

INGREDIENTS

• Three cloves of minced garlic,
• One medium onion
• Two teaspoons of olive oil
• Three cups of sliced (button or cremini) mushrooms
• Two medium carrots and two diced celery stalks
• Six cups of vegetable broth
• One teaspoon of dried thyme
• 3/4 cup of dry orzo pasta
• A tablespoon of oregano, dried
• Half a teaspoon of black pepper
• Two cups of freshly chopped spinach
• One teaspoon of salt or, to taste, the juice & zest of two lemons
• Two tablespoons of freshly chopped parsley

INGREDIENT NOTES

Mushrooms

• Cremini, or button, mushrooms are good. Finally, you can add some Portobello or shiitake to get a stronger umami.

Carrots

• The product’s sweetness, color, and natural flavour of lemons.

Celery

• Adds flavor to the broth.

Vegetable broth

• The best flavor comes from the use of good-quality broth. Homemade or low-sodium is better.

Orzo pasta

• Small rice-shaped pasta that is quick to cook and able to absorb tastes.

Thyme

• Has a earthier flavor that goes well with lemon and mushrooms.

Oregano

• Adds Mediterranean flavour to the menu. Use dried fruits or fresh herbs

Lemons, juice, and zest

• Provides clarity, acidity, and cleanness. The citrus taste is exaggerated by Zest.

Spinach

• Turns nutritious and mushy. The kale or chard may be used, too

Parsley

• A garnish that gives a fresh green color, adding a clean flavor.

INSTRUCTIONS

1. In a big pot, heat up the olive oil over a low flame.
2. Put in it the celery, carrots, and onion.
3. Simmer for the next five minutes, or till soft.
4. Cook until the mushrooms lose their juice and reduce, about 7 minutes.
5. Season with salt, pepper, oregano, and herbs.
6. To coat vegetables, stir. Bring to a boil after adding the veggie soup.
7. Add orzo and stir.
8. For ten minutes, cook over low heat.
9. Put in this the zest & juice of a lemon.
10. Stir completely.
11. After adding the spinach to the sauce, simmer it for about two minutes, or until it wilts.
12. Adjust the seasoning by tasting it.
13. If necessary, add extra lemon juice, salt, or chilli.
14. Take off the heat. Before serving, sprinkle the parsley on top.

TIPS

• Stir orzo frequently to prevent sticking as it simmers.
• To make soft spinach leaves that quickly blend, use baby spinach leaves.
• To make the soup creamier, add 1/4 cup of coconut milk at the end.

STORAGE INFORMATION

Fridge:

• Preserve for no less than four days in a tightly sealed jar. When reheating, add a dash of water or broth because the orzo will continue to absorb the fluid.

Freezer:

• Sections can be frozen for a period of two months. Refrigerate overnight to thaw, then gently reheat with more broth.

FAQS

Is there an alternative to pasta?

• Small pasta such as ditalini or small shells is good.

When I don’t eat spinach, what happens?

• Use kale, chard, or even frozen peas.

Can this be gluten-free?

• Yes, substitute gluten-free orzo or alternate with rice or quinoa.

Do I need a fresh lemon?

• Bottled lemon juice is not as bright as fresh juice and zest.

How can I thicken the soup?

• Continue to simmer or mash some of the broth’s cooked vegetables.

NUTRITIONAL INFORMATION

Calories: 180
Carbohydrates: 32 g
Dietary Fiber: 4 g
Protein: 6 g
Total Fat: 5 g
Calcium: 6% DV
Iron: 10% DV
Vitamin A: 70% DV
Vitamin C: 25% DV
Potassium: 420 mg
Sodium: 480 mg
Serving size: 1½
Cups Servings: 6