Oh My Veggies · by Nicole★ 5.0 (4)
Lemon, Orzo and Fennel Soup
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 3%
CARBS 9G48% OF CAL
2G FIBER4G OTHER2G TOTAL SUGAR
FAT 4G48% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, aromatic soup of orzo pasta cooked in vegetable broth with leek, garlic, and fennel, finished with lemon. It's quick, simple, and suitable for vegetarians.
sidesoup🥄 saucepandairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbs olive oil
- 1 leek (finely sliced)
- 2 cloves of garlic (minced)
- 1 medium fennel (cored, quartered and finely sliced (fennel fronds reserved for serving))
- 2 cups litres vegetable stock (8)
- 1/2 cup orzo (risoni)
- salt and pepper
- 1 lemon (zested and cut into wedges to serve)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 3%
CARBS 9G48% OF CAL
2G FIBER4G OTHER2G TOTAL SUGAR
FAT 4G48% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 311mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 38mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 311MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.