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Greek-Flavored Spinach And Orzo Soup

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped onion or sliced leek

  3. 1 cup 146g / 5.1oz Red bell pepper - diced (large)

  4. 2 Garlic cloves - (to 3) - minced

  5. 3/4 cup 120g / 4 1/5oz Orzo (rice-shaped pasta)

  6. 1 Vegetable bouillon cube

  7. 1 Diced tomatoes - (16 oz)

  8. 5 oz 142g Fresh spinach - (to 6) - rinsed, stemmed,

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley or dill - or more to taste

  10. (or a combination)

  11. Juice of 1 lemon

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a soup pot. Add the onion or leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.

  2. In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain.

  3. Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes.

  4. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.

  5. This recipe yields 6 to 8 servings.

  6. Description:

  7. "A lively, lemony soup that comes together quickly."

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