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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (A good, or oil of your choice)
- 2 medium carrots (sliced)
- 1 yellow onion (Medium, diced)
- 2 stalks celery (finely chopped)
- 2 cloves garlic (minced)
- 1 pinch red chili flakes (optional)
- 6 cups vegetable broth (or water)
- 3/4 cup orzo pasta
- 1 cup milk (Half and Half, Can be substituted with a heavy non-dairy milk such as coconut milk to make this soup vegan)
- 2 lemons zest (small, 1 Lemon - and you'll use the juice of this one in the soup)
- 3 cups spinach (lightly packed, hard stems removed, and roughly chopped if needed)
- freshly ground black pepper
- sea salt
- grated Parmesan cheese (A "good" freshly, 1/4 cup)
- herbs (Finely Chopped, such as: Parsley or Basil)
- kale (or Swiss Chard can be substituted for the Spinach)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium2010mg84% |
| Potassium650mg19% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A240% |
| Vitamin C60% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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