Sweat the vegetables

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, carrot and celery and cook until softened.
• Stir in the garlic and turmeric and cook until fragrant.

Simmer the soup

• Pour in the vegetable stock and bring to a boil.
• Add the orzo and simmer until al dente.
• Season with salt and pepper.

Prepare the lemon-egg mixture

• Whisk the eggs with the lemon zest, lemon juice and grated parmesan in a bowl.
• Ladle a little hot broth into the mixture while whisking to temper it.

Thicken and finish

• Take the pot off the heat and slowly whisk in the lemon-egg mixture.
• Stir in the spinach until wilted.
• Adjust the seasoning and serve hot.