Lemon and Spinach Orzo Soup

• 2 T. olive oil
• 2 medium carrots, sliced
• 1 medium yellow onion, diced
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, minced
• 1 pinch of red chili flakes (optional)
• 5 cups of vegetable broth or water
• 1/2 - 3/4 cup of orzo 
• 1 cup of coconut milk 
• 1 lemon, zest and juice 
• 2 - 3 cups of spinach (lightly packed, hard stems removed, and roughly chopped if needed)
• salt and pepper to taste

In a large pot, heat olive oil on medium-low heat, add in carrots, onion, celery, garlic, and red chili flakes. Sauté for 5 - 10 minutes or until onions become translucent. Pour in vegetable broth or water and turn heat up just a bit and bring soup to a boil. Then add in your Orzo and let that boil for about 8 - 10 minutes until pasta is almost done cooking. Then bring heat back down to a low simmer, and stir in half and half, spinach, lemon zest and juice. Taste and add in salt and pepper to your liking. Allow to simmer for an additional 5 minutes or so. 

Serves 4.

VERDICT: Light and delicate and lovely.  I threw in baby spinach without chopping it, which was easy, but left big floppy spinach blobs.  Chop it!  Keep.