Lemon Herb Soup (Printable Version)

Vibrant citrus soup with fresh herbs, vegetables, and bright lemon flavor. Light, refreshing, and Mediterranean-inspired.

# 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 - 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 ½ teaspoon dried thyme

→ Finishing

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

# How to Prepare:

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 to the pot. Sauté for another 5 minutes until vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a boil. 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 - If using cooked rice or orzo, add to the pot and heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs and lemon slices if desired.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, which means you can make it on a Tuesday night without stress.
  • The lemon keeps everything tasting fresh and clean, even if you make it ahead and reheat it.
  • You can throw in chicken, beans, or pasta without changing the soul of the soup.
02 -
  • Add the lemon juice at the end, not the beginning, because heat can make it taste thin and bitter instead of bright and alive.
  • Zest the lemon before you cut it in half to juice it—once it's halved, the zester becomes awkward and you'll lose precious oils.
03 -
  • Make it the morning of and let it sit in the refrigerator—the flavors deepen and marry together as it rests.
  • Keep the herbs separate until the last 5 minutes so they stay bright and don't cook into submission.
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