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To make Slow Cooker Lemon Garlic Orzo Soup, gather these key items: - 1 cup orzo pasta - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 3 cloves of garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, chopped - 6 cups vegetable broth - 1 large lemon (zested and juiced) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Sea salt and freshly cracked black pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh parsley, finely chopped (for garnish) These ingredients create a rich and hearty soup. The orzo adds a nice texture, while lemon brightens the dish. You can enhance the soup with extras. Here are some ideas: - Protein: Add shredded chicken or cooked beans for a heartier meal. - Vegetables: Toss in zucchini, peas, or bell peppers for more color and nutrition. - Greens: Substitute arugula or chard for a different leafy taste. Feel free to mix and match based on your taste and what you have on hand. The right seasonings bring this soup to life. Use these for the best flavor: - Fresh herbs: Add basil or dill for a fresh twist. - Spices: A pinch of red pepper flakes adds heat. - Citrus: A splash of lime juice can also brighten the flavors. These seasonings can make your soup unique. Adjust them based on your mood and cravings. Start by heating the olive oil in a skillet over medium heat. When the oil is hot, add the finely diced onion. Sauté the onion for about 3 to 4 minutes. You want it soft and clear. Next, add the minced garlic to the skillet. Cook for 1 to 2 minutes until it smells good but not burnt. Then, transfer this mix to your slow cooker. In the slow cooker, add the diced carrots and chopped celery. Pour in the vegetable broth, then add the lemon zest and lemon juice. Sprinkle in the dried thyme and oregano. Toss in the bay leaf, and add salt and pepper. Mix it all up well. Cover the slow cooker with its lid. Set it to low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking brings out the flavors. When the time is up, take out the bay leaf. Stir in the orzo pasta and the chopped spinach or kale. Let it cook for another 30 minutes on high. This time allows the orzo to get soft and soak in the flavor. Before you serve, taste the soup. Adjust the salt and pepper if needed. Serve the soup hot, and add fresh parsley on top for a nice look and taste. To boost the flavor of your soup, use fresh herbs. Fresh parsley adds brightness. Fresh spinach or kale brings earthiness. Sauté your onion and garlic before adding them to the slow cooker. This step adds depth and warmth to the soup. Use homemade vegetable broth for richer taste. If you use store-bought, look for low-sodium options. Fresh lemon juice and zest brighten each bite. Adding more lemon juice at the end can really lift the flavors. One common mistake is adding orzo too early. If you add it too soon, it may become mushy. Make sure to add it during the last 30 minutes of cooking. Another mistake is not tasting before serving. Always check the seasoning. You may need more salt or pepper to balance the flavors. Be careful with the garlic; burnt garlic can taste bitter, ruining your soup. For a complete meal, serve the soup with crusty bread. The bread is perfect for dipping. You can also pair it with a fresh salad. A simple green salad with lemon vinaigrette works well. If you want more protein, add cooked chicken or chickpeas. Top each bowl with extra lemon zest and parsley for color. This adds a nice touch and makes the soup look appealing. {{image_4}} If you have food allergies or preferences, you can swap ingredients easily. For a gluten-free option, use gluten-free orzo or rice. If you're vegan, replace the vegetable broth with a homemade stock using water and veggies. You can skip the cheese garnish or use a dairy-free version if desired. The broth you choose can change the soup's taste. Vegetable broth is great, but chicken broth adds depth. You can also try mushroom broth for a richer flavor. Each option brings a unique taste to your soup, so feel free to experiment. Boost the soup's nutrition with simple add-ins. Try adding beans like cannellini or chickpeas for protein. You can also mix in diced zucchini or bell peppers for added veggies. A handful of frozen peas can add sweetness and color. Each option makes the soup heartier and more filling. After you enjoy your soup, let it cool. Pour any leftovers into a clean, airtight container. Store the soup in the fridge for up to three days. Make sure to keep it covered. This helps keep the soup fresh and tasty. If you want to save the soup for later, freezing is a great option. Allow the soup to cool completely before freezing. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. You can keep it in the freezer for up to three months. When you're ready to eat your frozen soup, move it to the fridge to thaw overnight. If you are short on time, you can reheat it straight from the freezer. Use a pot on low heat or the microwave. Stir often to heat it evenly. Add a splash of broth or water if it seems too thick. Enjoy it warm and comforting! Yes, you can make this soup on the stove. Start by sautéing the onion and garlic in a pot. Then, add the other veggies and broth. Bring it to a boil. Add the orzo last and cook until it's tender. This method takes about 30 minutes. For a pressure cooker, set it to high for 10 minutes. For an instant pot, use the soup setting for about 15 minutes. If using a regular pot, simmer on low for about 30 minutes. Always check the orzo for doneness. You can use any small pasta. Try ditalini or rice for a gluten-free option. Quinoa is another great choice. Just adjust cooking times based on the pasta or grain you pick. This blog covered the key steps to make a great soup from ingredients to serving. We discussed main ingredients, optional add-ins, and seasonings that amp up flavor. I shared easy cooking steps and tips to avoid mistakes. You can explore variations to fit your diet and learn how to store leftovers properly. Remember, soup can be adjusted to your taste and needs. Enjoy making your perfect bowl of soup!

Slow Cooker Lemon Garlic Orzo Soup

Savor the comforting flavors of this Savoury Slow Cooker Lemon Garlic Orzo Soup! Packed with nutritious veggies, orzo pasta, and a zesty lemon kick, this easy recipe is perfect for busy days. With just a few simple steps, you can create a deliciously hearty meal that simmers to perfection. Ready to warm your soul? Click through to explore the full recipe and elevate your mealtime with this delightful dish!
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Ingredients
  

1 cup orzo pasta

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

3 cloves of garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, chopped

6 cups vegetable broth (or homemade stock for enhanced flavor)

1 large lemon (both zested and juiced)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Sea salt and freshly cracked black pepper to taste

2 cups fresh spinach or kale, roughly chopped

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by heating the olive oil in a medium-sized skillet over medium heat. Once hot, add the finely diced onion and sauté for approximately 3-4 minutes, or until the onions are soft and translucent.

    Incorporate the minced garlic into the skillet, cooking for an additional 1-2 minutes until it becomes fragrant and lightly golden. Be careful not to burn the garlic.

      Carefully transfer the sautéed onion and garlic mixture into the bowl of your slow cooker.

        To the slow cooker, add the diced carrots, chopped celery, vegetable broth, lemon zest, lemon juice, dried thyme, dried oregano, bay leaf, and season with sea salt and freshly cracked black pepper. Stir everything together well to ensure all ingredients are combined.

          Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process will enhance the depth of flavors in your soup.

            Once cooking time is completed, remove the bay leaf from the soup. Stir in the orzo pasta and the rough-chopped spinach or kale, ensuring they are evenly distributed.

              Allow the soup to cook for an additional 30 minutes on high, or until the orzo is tender and has absorbed the delicious flavors.

                Before serving, taste and adjust the seasoning, adding more salt and pepper if desired. Serve the soup hot, generously garnished with freshly chopped parsley for a burst of color and flavor.

                  - Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6

                    - Presentation Tips: For a beautiful presentation, serve the soup in rustic bowls and sprinkle extra lemon zest on top along with additional parsley. A side of crusty bread would be the perfect accompaniment for dipping!