Lemon Herb Soup (Printable)

Bright citrus and fresh herbs come together in this vibrant, comforting soup ready in 40 minutes.

# 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 & Herbs

07 - Zest of 1 lemon
08 - 6 tablespoons fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves

→ Optional

13 - ½ cup cooked rice or gluten-free orzo
14 - Salt and freshly ground black pepper to taste

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It tastes like a liquid spring afternoon without weighing you down.
  • The fresh dill transforms humble vegetables into something elegant and expensive.
02 -
  • Adding the lemon juice too early can sometimes mute the brightness so wait for the final simmer.
  • Always zest the lemon before you cut it for juice or you will struggle with a slippery mess.
03 -
  • Freeze your leftover herb stems to use in your next batch of homemade stock for extra depth.
  • Rub the dried thyme between your palms to wake up the oils before dropping it into the pot.
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