Ingredients
Gremolata
- 1/2 cup shelled pistachios (roughly chopped)
- 1/4 cup fresh mint leaves (finely chopped)
- 1/4 cup fresh parsley (finely chopped)
- 1 clove garlic (minced)
- Zest of 1 lemon
Soup
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 6 cups low-sodium vegetable broth
- 1 cup orzo pasta (or quinoa for gluten-free)
- 1 bunch asparagus (about 1 pound, trimmed and cut into 1-inch pieces)
- 1 1/2 cups frozen sweet peas
- 3 cups fresh baby spinach
- Juice of 1/2 lemon
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Gremolata: In a small bowl, combine the chopped pistachios, fresh mint, fresh parsley, minced garlic, and lemon zest. Mix everything together until well combined. Set this fragrant mixture aside while you prepare the soup.
- Build the Soup Base: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped yellow onion, carrots, and celery. Sauté for about 5 to 7 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Add Aromatics: Add the minced garlic and dried thyme to the pot, cooking for another minute until fragrant, ensuring the flavors develop.
- Simmer and Cook Orzo: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, stir in the orzo pasta. Reduce the heat to a gentle simmer and cook for about 6 to 8 minutes, or until the orzo is nearly tender, stirring occasionally to prevent sticking.
- Finish the Soup: Stir in the chopped asparagus and frozen peas. Continue to simmer for another 3 to 5 minutes, just until the asparagus is tender-crisp. Then turn off the heat and stir in the fresh baby spinach until it wilts completely.
- Season and Serve: Finally, stir in the fresh lemon juice and season generously with salt and black pepper to taste. Serve the soup hot with a spoonful of the pistachio gremolata on top for a fresh burst of flavor.
Notes
- For a gluten-free version, substitute quinoa for the orzo pasta.
- Fresh gremolata adds a bright and nutty flavor, but it can be omitted if desired.
- Adjust seasoning with salt and pepper according to taste preferences.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-sodium vegetable broth to control the salt content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat