Lemon Herb Soup (Printable Version)

Vibrant citrus-infused broth with fresh parsley, dill, and thyme creates this light Mediterranean soup perfect for any season.

# Ingredient List:

→ 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 and Herbs

07 - Zest of 1 lemon
08 - 6 tablespoons fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves

→ Finishing

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Pour vegetable broth into pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for 5 minutes.
05 - Incorporate cooked rice or orzo if using. 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.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually make it on a Tuesday night instead of just thinking about it.
  • The brightness of the lemon and herbs makes you feel like you're doing something good for yourself without any effort.
  • It's naturally vegetarian and gluten-free, so there's no awkward substitution dance with friends who have dietary preferences.
02 -
  • Don't add the lemon juice all at once or you'll oversaturate and it'll taste bitter instead of bright—add it gradually and taste as you go, because you can always add more but you can't take it back.
  • Fresh herbs lose their punch if you cook them too long, so adding them near the end is what keeps this soup tasting alive instead of muted and tired.
03 -
  • Zest your lemon before juicing it or you'll be standing there frustrated trying to zest a squeezed lemon half like I have too many times.
  • Taste the soup before you add any salt because the broth, lemon, and herbs might already have given it exactly the seasoning it needs.
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