Lemon Or is the kind of soul-warming, zesty soup that instantly brightens up even the greyest day. This Mediterranean-inspired bowl brings together the velvety richness of eggs and lemon, tiny orzo pasta, hearty chickpeas, and tender spinach in a light yet creamy broth. It’s a celebration of simple, nourishing ingredients, all harmonized by that signature pop of fresh citrus. Whether you’re new to this classic or looking for your next go-to comfort dish, Lemon Or never fails to deliver on both flavor and coziness.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how a handful of humble pantry staples can transform into the luscious, dynamic flavor of Lemon Or. Each ingredient has a purpose, creating layers of aroma, color, and texture you’ll love in every spoonful.

Olive oil: The foundational flavor, ensuring the veggies sauté to sweet, golden perfection.
White onion: Diced for subtle sweetness and aromatic depth.
Carrots: For a gentle earthiness, a pop of color, and slight sweetness.
Garlic: Adds warm, savory undertones that lift the broth.
Vegetable stock: The backbone of the soup, offering a savory canvas for all the other flavors.
Chickpeas: Protein-packed and satisfying, they bring a toothsome bite.
Orzo: This petite pasta delivers soft, silky texture—if you like, substitute rice for a twist.
Eggs: When whisked and tempered, they make the soup naturally creamy without a drop of dairy.
Freshly-squeezed lemon juice: The star of Lemon Or, for a tangy, sunshine-bright finish.
Baby spinach: Wilted in at the end, it sneaks in a burst of green goodness.
Fresh dill: Just a sprinkle, for an herby, spring-like lift—feel free to swap for oregano or basil if you prefer.
Sea salt and cracked black pepper: Draw out and balance all the beautiful flavors as you season to taste.

How to Make Lemon Or

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large stockpot over medium-high heat. Add the diced onion, letting it gently sizzle and soften for about 3 minutes. Drop in the carrots and garlic, stirring occasionally, and allow them to join the onion for about five more minutes. This step builds a sweet, savory foundation that’s essential to a good Lemon Or.

Step 2: Simmer the Soup Base

Pour in all the vegetable stock and toss in the rinsed chickpeas. Give everything a good stir to combine. Bring the mixture up to a gentle simmer, and once it’s bubbling, reduce the heat so it stays at a steady low simmer. This allows the vegetables to tenderize and the flavors to meld.

Step 3: Add Orzo

Sprinkle the orzo into the simmering broth, stirring to prevent it from sticking to the bottom. Cook, uncovered, until the orzo is just al dente—tender but still with a slight bite. Keep stirring occasionally so the pasta cooks evenly and doesn’t clump.

Step 4: Temper Eggs with Lemon Juice

While the orzo cooks, whisk together the eggs and freshly-squeezed lemon juice in a large mixing bowl or measuring cup. The combination gives Lemon Or its iconic creamy-tangy base. Carefully ladle out about one cup of hot broth. With one hand whisking the eggs constantly, very slowly drizzle the hot broth into the lemon-egg mixture. Repeat with a second cup of broth to gently temper the eggs, making sure they stay silky and don’t turn into scrambled pieces.

Step 5: Combine and Creamify

Once the orzo is ready, take the pot off the heat. With one hand stirring the whole pot continuously, very slowly pour in the tempered egg and lemon mixture. Stir well. The transformation is almost immediate—the broth turns rich and creamy, the signature of Lemon Or. (If at any point the eggs start looking scrambled, stop and let the soup cool slightly before adding the rest.)

Step 6: Wilt in the Greens and Finish

Set the pot over low heat and gently stir in the baby spinach and your desired amount of chopped fresh dill. Stir for a minute or two, just until the spinach wilts. Taste and add sea salt and black pepper as needed. Your Lemon Or is ready to be ladled into bowls and devoured!

How to Serve Lemon Or

Garnishes

Bright garnishes take Lemon Or from homey to restaurant-worthy. Just before serving, top each bowl with extra sprigs of fresh dill or oregano, a crack or two of fresh black pepper, and a wedge of lemon on the side for anyone who loves an extra citrusy zip. The fresh herbs and citrus make every spoonful sing!

Side Dishes

Lemon Or pairs beautifully with a hunk of crusty bread (try sourdough or a rustic baguette) for dunking and soaking up every last drop of creamy broth. For a heartier meal, serve alongside a simple green salad tossed in olive oil and lemon, or some marinated olives to echo those sunny, Mediterranean vibes.

Creative Ways to Present

Show off your Lemon Or by serving it in big shallow bowls, topped with a generous swirl of olive oil and a scattering of microgreens or edible flowers for a show-stopping first course. For gatherings, ladle the soup into small mugs or cups for a cozy, sip-able appetizer. Or, for a lunchbox special, pack it in a thermos with a wedge of focaccia on the side.

Make Ahead and Storage

Storing Leftovers

Lemon Or actually improves as it sits, with the flavors deepening by the next day. Once fully cooled, ladle leftovers into airtight containers and store in the fridge for up to 4 days. The orzo may absorb some broth, but a splash of water upon reheating perks it right up.

Freezing

If you want to freeze Lemon Or, let it cool completely, then transfer to freezer-friendly containers, leaving some headspace for expansion. It will keep well for up to 2 months. The orzo might become a tad softer upon thawing, but the flavor will still be absolutely delicious. For best results, freeze before adding the spinach and dill, then stir them in fresh after reheating.

Reheating

To reheat, gently warm Lemon Or over low heat on the stovetop, adding a little extra broth or water as needed. Stir frequently to keep the egg-lemon base nice and creamy. If heating from frozen, defrost in the fridge overnight first for best texture.

FAQs

Can I make Lemon Or vegan?

Absolutely! For a vegan version, skip the eggs and add a splash of coconut milk or an extra squeeze of lemon for creaminess and tang. It won’t be exactly the same, but it’ll still taste fantastic.

What kind of orzo works best?

Classic durum wheat orzo is perfect, but whole wheat or gluten-free varieties work beautifully too. If you don’t have orzo, try rice or tiny pasta shapes for a fun twist on your Lemon Or.

How do I prevent the eggs from curdling?

Tempering is key! Always whisk hot broth into the egg-lemon mix slowly, and add the mixture to the soup off the heat, stirring constantly. If the soup is too hot or you add too fast, you risk turning the eggs into scrambled bits. Patience leads to that dreamy creamy Lemon Or finish.

What other greens or herbs can I use?

Don’t have spinach or dill? Kale, chard, or arugula all wilt beautifully in the soup. For herbs, swap in oregano, parsley, or fresh basil. Lemon Or is flexible and welcomes your favorite leafy greens or herbs!

Is Lemon Or kid-friendly?

Definitely! The flavor is bright and gentle, and the soup is hearty yet light. If your kids aren’t keen on greens or dill, leave them out or swap in something milder like parsley. My own family asks for seconds—and you might find the same in your house.

Final Thoughts

Give Lemon Or a spot in your kitchen lineup—you’ll never regret it. This dish is pure joy in a bowl: sunny, cozy, and wonderfully fresh. I can’t wait for you to fall in love with Lemon Or just as much as I have. Happy cooking!