# Ingredient List:
→ 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 and Herbs
07 - Zest of 1 lemon
08 - Juice of 2 lemons, about 6 tablespoons
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ Finishing
13 - 1/2 cup cooked rice or gluten-free orzo, optional
14 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
04 - Stir in lemon zest, lemon juice, fresh parsley, dill, chives, and thyme. Simmer for an additional 5 minutes.
05 - If using rice or orzo, add the cooked grain and heat through for 2 to 3 minutes.
06 - Season with salt and black pepper to taste. Serve hot, garnished with fresh herbs and lemon slices if desired.
