FROM MARY BISHOP | THE VEGAN MARY
This soup beautifully harnesses the sweetness of spinach and the acidity of lemon to create a bright, palate-pleasing comfort food for spring. Its simplicity lends itself to effortless preparation and countless adaptations. Add chickpeas or white beans for an even more nourishing dish. Experiment with various spices (Herbs de Provence or red pepper flakes, for instance) to tailor to your taste.
Ingredients
- Olive oil for sautéing
- 1 onion, chopped
- 1 tablespoon minced garlic
- 4 celery ribs, chopped
- 2 carrots, chopped
- 8 cups vegetable broth
- 8 ounces orzo pasta
- 1 tablespoon marjoram
- 1 lemon, juiced + zested
- 3 cups chopped spinach (packed)
- Pepper to taste
Preparation
Over medium heat in a stockpot, sauté onions and garlic for 2–3 minutes, until fragrant. Add celery and carrots; sauté for 3–4 more minutes.
Add broth and bring to a boil. Then add pasta and marjoram.
Simmer for 8–10 minutes; pasta should be al dente. Remove from heat.
Add lemon juice and then zest, slowly. Taste frequently as you add zest to achieve your preferred lemony flavor.
Finally, stir in spinach and sprinkle in pepper.
Soup is best after it settles for at least an hour. Serve with crusty garlic bread for a full-flavor experience.
About this recipe
CHEF’S VARIATION
Instead of using a premade broth or stock, consider making your own if you have the time. It’s a good opportunity to make use of what’s in your refrigerator and also freezes well for future soups and other dishes.
