Immune Boosting Lemon Orzo Soup
Boost your immunity with this zesty Lemon Orzo Soup, packed with fresh veggies, herbs, and vibrant flavors—a wholesome, comforting recipe for any day
Ingredients
- 1 cup Chopped Celery
- 1 cup Chopped Carrots
- 1 cup Chopped Onions
- 5 cloves Garlic Minced
- 1 can Garbanzo Beans 15 oz
- 1 cup Chopped Red Potato
- 1 ½ cup Fresh Baby Spinach
- ¾ cup Dry Orzo
- 3 tablespoon Olive Oil
- 32 oz Vegetable Broth
- 2 cups Water
- ¼ cup Fresh Squeezed Lemon Juice
- ¼ cup Heavy Cream
- Salt
- Pepper
Instructions
- Preheat the oven to 375 °F
- Drain and Rinse the Garbanzo Beans.
- Pour the Garbanzo Beans onto a clean baking sheet. Drizzle 1 tablespoon of olive oil over the Beans and evenly coat.
- Put the Garbanzo Beans into the preheated oven for 10 minutes or until slightly golden.
- On the stove in a pot or dutch oven, add the remaining 2 tbsps of olive oil on medium heat.
- After 10 minutes, remove Garbanzo beans and place to the side until we are ready to incorporate.
- Add your chopped onions, celery, and carrots to the pan or dutch oven with the heated olive oil. Cook for 5-7 minutes until tender.
- Add your minced garlic and stir.
- Add the Garbanzo Beans, Vegetable Broth, Water, Chopped Potatoes, Salt, and Pepper to the pot. Stir and bring to a boil.
- Once boiling add the dried Orzo pasta. Simmer for approximately 12 minutes or follow the directions on the pasta box for cooking time. Stir Occasionally.
- Once the Orzo is cooked, add the Baby Spinach. Stir. Lower the heat to medium-low
- Add the Fresh Squeezed Lemon Juice. Stir.
- Add the Heavy Cream. Salt and Pepper to your preference.
Notes
Disclaimer: I am not a physician or nutritionist. The immune-boosting information provided in this recipe is for general informational purposes only. Always consult with a healthcare professional before making changes to your diet or lifestyle.
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