Living in the Midwest, in less than a week since I took these photos and wrote down this recipe, the weather has switched from averaging a mild spring 40°- 50°, to a full, melting, sweaty, shower-twice-a-day, legs-stuck-inside-my-pants-with-sweat 80°. In May.
If you can’t tell, I’m not a fan of the heat.
Luckily, this Rainbow Lemon Orzo Vegetable Soup is versatile. In colder, dreary weather, this soup feels like sunshine in a bowl, thanks to the prominent lemon zest + juice. In the current spring clime, it’s an awesome soothing soup to fight seasonal allergies and colds.
I love this soup. Not only is it a beautiful gradient of colors, but each major vegetable brings something different to the table taste wise:
Kidney beans have a wonderfully smooth and creamy texture. Corn adds a pop of sweetness. Potatoes add heartiness. Kale chewy, pleasantly bitter. And a mirepoix of onions, celery, and carrot as the base, serving up nostalgic, childhood vegetable soup realness.
cheerful + sunny vegetable soup with bright lemon notes.
- 1 med onion diced
- 2 stalks celery diced
- 2 med carrots diced
- 3-4 yukon gold potatoes chopped
- 7 cups vegetable broth
- 2 15 oz cans kidney beans light + dark red
- 2 cup sweet corn
- 1/2 - 1 c orzo (less will give you more broth, a full cup will absorb most of the liquid)
- 3 cup kale washed + chopped
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 1 tsp thyme
- 1 tsp parsley
- 1/2 tsp rosemary
- zest from half of 1 lemon
- 1/3 cup lemon juice
- salt + pepper to taste
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In a dutch oven or large pot, heat olive oil. Once hot, add diced onion and stir. Cook until translucent, or about 5 minutes.
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Add diced carrots and celery, stir and cook for another 5 minutes. Keep stirring!
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Add potatoes, garlic powder, turmeric, thyme, parsley, rosemary, and lemon zest. Stir until vegetables are fully coated in spices. Cook for another 10 minutes.
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Add vegetable broth, beans, corn, and 1/2 - 1 cup orzo, depending on preference. Bring to a light simmer (softly bubbling, not a full, violent rolling boil) and cover pot with a lid, slightly cracked to allow steam out.
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Simmer for 20 - 30 minutes until potatoes are fork tender and orzo is fully cooked.
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Add kale and lemon juice. Stir until kale is wilted and a dark green.
Add salt and pepper to taste.
-When sautéing vegetables in the beginning steps, if they begin to stick, add a small amount of vegetable broth if you'd like to avoid using more oil.
