Lemon Herb Soup - Honey Lumen

# What You'll Need:

→ 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 & 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

→ Other

13 - ½ cup cooked rice or gluten-free orzo, optional

14 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, approximately 3 minutes.

02 - Add minced garlic, diced carrots, and diced celery to the pot. Sauté for 5 minutes until vegetables begin to soften.

03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

04 - Stir in lemon zest, lemon juice, fresh parsley, fresh dill, fresh chives, and fresh thyme leaves. Simmer for an additional 5 minutes to develop flavors.

05 - Add cooked rice or gluten-free orzo if desired. Heat through for 2 to 3 minutes.

06 - Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh herbs and lemon slices if desired.

# Expert Advice:

01 -

It is remarkably light but hits every savory note you want in a clear broth.
The way the fresh dill and chives interact with the lemon makes it taste like it took hours to develop.

02 -

I once added the lemon juice too early and the herbs turned a sad muddy brown color.
Waiting until the heat is low to add the fresh dill preserves that signature garden fresh scent.

03 -

Always zest your lemons before you juice them because it is much easier to handle the fruit.
If the soup tastes a bit flat try adding just one more squeeze of fresh lemon to brighten it.