Saturday, February 20, 2010

Dilled Spinach, Tomato, and Orzo Soup

Between President's Day followed by Fat Tuesday and a full work schedule, I feel like I spent the better part of this week playing catch-up and am currently way behind on my favorite past time--blogging. It is now time to settle into the weekend and keep on keeping on through these cold wintry days.

Here is a simple and delicious soup that is quick to make and will get you through the weekend!

Dilled Spinach, Tomato, and Orzo Soup

¼ cup extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
8 plum tomatoes, diced
2 t sea salt
1 t freshly ground black pepper
1 t dried oregano
¼ t ground nutmeg
1 medium potato, peeled and diced

8-10 cups water or broth
3 T tomato paste
1 cup uncooked orzo pasta (preferably whole wheat)
4 scallions, chopped
1 cup chopped dill

2/3 cup freshly squeezed lemon juice
Sea salt to taste

In a large soup pot, heat oil over medium heat. Add onion and cook 3 minutes, until translucent. Add garlic, tomatoes, salt, pepper, oregano, nutmeg, and potato.

Stir together and cook, uncovered for 7-10 minutes, stirring frequently, so it doesn’t stick too much or get brown.

Add water or broth and tomato paste. Bring to a boil, then lower heat to medium-low. Simmer, uncovered, for 30-40 minutes.

Add orzo scallions, and dill and stir. Cover and turn heat to very low. Cook for 10 minutes or until orzo is soft.

Taste for salt and pepper and season accordingly. Finish soup by stirring in fresh lemon juice.

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