fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Zucchini Lemon Orzo Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Greek-Inspired, Vegetarian
  • Diet: Vegetarian

Description

This creamy, delicious lemon orzo soup has zucchini, lemon, and garlic to make it incredibly flavorful and filling.


Ingredients

Scale

4 tbsp vegan or regular butter

2 medium white onions

10 garlic cloves, minced (adjust as per your families likeness to garlic)

1 cup of orzo 

6 tbsp. fresh parsley (chopped)

1 1/2  tbsp. onion powder

2 tsp salt

1 tsp black pepper

4 medium zucchinis, grated

4 cups green kale (chopped)

2 tbsp. bouillon paste

 4 cups of boiling water

1398ml can coconut milk or heavy cream

3 lemons (zest + juice)

1 cup parmesan cheese or cheese of choice (vegan will work just fine)


Instructions

In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 – 5 minutes.   Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Stir in the orzo, fresh parsley, onion powder, salt, and black pepper.  Cook for 3-4 minutes, until golden and toasted.

Add the zucchini, kale, lemon juice + zest, cooking for another 5 minutes.

Add the bouillon paste and boiling water to the pot.

Bring to high heat and allow to boil and cook for 8 – 10 minutes until the orzo is tender.

Stir in the coconut milk/ heavy cream and parmesan cheese, cooking for 5 more minutes.

Adjust any seasonings to taste.

Serve immediately with additional fresh parsley!

Notes

Make this dairy free/vegan by swapping the butter + parmesan cheese for a plant based one!

Be sure to cook the orzo until soft, test it along the way and allow to cook longer if needed.

This is the perfect nutritious + hearty soup- make it on those cold winter days!

Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.


Nutrition

  • Serving Size: 8
  • Calories: 178
  • Sugar: 5.9g
  • Sodium: 775.1mg
  • Fat: 9.5g
  • Saturated Fat: 7.2g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 24.3g
  • Fiber: 2.4g
  • Protein: 7.6g
  • Cholesterol: 7.2g

Keywords: recipe, creamy, greek