Greek Avgolemono Soup

2 Tbs. olive oil

2 medium leeks, white parts finely chopped (4 cups)

1 small onion, finely chopped (1 cup)

2 small carrots, peeled and diced (3/4 cup)

6 cups vegetarian broth

1/2 cup orzo pasta

2 large eggs

3 Tbs. lemon juice

2 Tbs. parsley

1 Tbs. mint

1/2 Tbs. oregano

Lemon wedges

This is my new favorite soup. Very filling, lemon-y and fresh, and easy one-pot cooking.

1. Heat oil in a large saucepan over medium heat. Add leeks, onion, carrots, a pinch of salt; cover and cook 5-7 minutes or until vegetables are softened, stirring often.

2. Stir in broth. Season w/ salt and pepper. Cover, reduce heat to medium-low, and simmer 10 more minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.

3. Whisk together eggs and lemon juice in a bowl. Add 3 ladles of the soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2-3 minutes, or until soup is thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.