Recipe Details
Ingredients
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2tablespoonsextra virgin olive oil
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4largecarrots, chopped
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5stalkscelery, chopped
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1largeonion, chopped
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8cupsvegetable broth
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1cuporzo
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3largeeggs
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2mediumlemons, juiced
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salt and ground black pepper to taste
Cooking Directions
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Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
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Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
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Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
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Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
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Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
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Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories179 | |
% Daily Value * | |
Total Fat 6g |
7% |
Saturated Fat 1g |
6% |
Cholesterol 70mg |
23% |
Sodium 81mg |
4% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 4g |
13% |
Total Sugars 4g |
|
Protein 7g |
14% |
Vitamin C 24mg |
26% |
Calcium 63mg |
5% |
Iron 2mg |
8% |
Potassium 307mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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