Lemon Vegetable Soup with Cheese Ravioletti

Many of us have been experiencing the forces of Mother Nature.  An Earthquake on the East Coast, Hurricane Irene, followed by Tropical Storm Lee, and the most destructive has been the raging wildfires in Texas.

When it feels like it is all going to pot, soup is best.  A good bowl of soup has a way of putting the world back into perspective for at least a little while.

This recipe belongs to the Cooking Photographer www.thecookingphotographer.com  This is a simple and soulful soup.

Lemon Vegetable Soup with Cheese Ravioletti
Serves 4-5
Recipe from Cooking Photographer

1 lemon
2 tablespoons olive oil
1/2 cup diced onion
3/4 cup carrots
1/2 cup diced celery
1/4 cup dry white wine
2 (14 ounce) cans vegetable or chicken broth
5 cups water
1 tablespoon dried dill
9-ounce package three cheese ravioletti (found with the refrigerated pasta)
1-1/2 cups frozen peas
Salt and pepper to taste
More olive oil and grated parmesan for serving
Take the lemon and shave the peel into one-inch strips with a knife or vegetable peeler, then squeeze 1 tablespoon of juice and seta side.
In a 5 quart or larger saucepan, heat the oil over medium high heat until shiny.  Add the onion, carrots, and celery.  Add the wine and cook stirring occasionally until sweated and tender crisp.  About 5 minutes.
Add the broth, water, and lemon peel.  Heat until boiling over medium high heat.  Reduce heat to low and cover.  let simmer for 10 more minutes or until vegetables are tender.  Add the ravioletti and cook for 4 minutes, then add the peas and cook another minute.
Take off the heat and add the lemon juice, salt and pepper.  Spoon into bowls and top with parmesan and a drizzle of good olive oil.
Note: Don’t eat the lemon zest pieces.


32 thoughts on “Lemon Vegetable Soup with Cheese Ravioletti

  1. So sorry to hear about your friend. I have some pea soup on the stove right now, but it's no where near as pretty looking as your soup is! Looks great-enjoy:@)


  2. Oh I'm so sorry about your friend in Texas. My thoughts are with him and everyone else who suffered through the many recent natural disasters. Your soup looks and sounds wonderful, and very comforting.


  3. Until recently, my main use of lemons was to squeeze into tea or water, but after the chicken piccata, jalapeno lime chicken, etc, I believe I like citrus in lots of ways and I believe this would be another one.


  4. You're right about the comfort of a good soup. Although I fear it will take more than that to bring normalcy to your Texas friend.We've had a sudden dip in temps this week (I will NOT turn on the furnace since I just turned off the a/c), and this recipe sounds especially enticing. Love the lemon, and would never have thought of it. Thanks!


  5. Simple and soulful hits the spot!!I am so sorry about your friend's home. It is really horrible here. We are safe (practically in downtown), but there are so many who are losing so much. We desperately need rain. My heart goes out to all who have lost their homes and their belongings. blessings ~ tanna


  6. I am always good to try new soups. Love soup…we eat it most days for lunch. This is a lovely version that I think I would like to have a go at – thanks for the link for a new foodie blog too 🙂


  7. So sorry to hear about your friend. Natural disasters can really wipe your home out…as long as no one was hurt that means everything! Not easy to start all over!Your soup is so delicious and comforting…love the lemony flavor, and the little ravioletti:DDD


  8. I tend to make something very similar to this quite often. Although I don't want to see Summer leave, I am happy that soup weather is right around the corner!


  9. Dear Velva, I so agree with you. The world seems to be spinning faster. Not just with \”Mother Nature\” but also with life. A good bowl of soup is very comforting. Blessings, Catherine xo


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