Spring Vegetable Soup with Orzo
2
Points®
Temps total: 28 min • Préparation: 13 min • Cuisson: 15 min • Portions: 8 • Difficulté: Facile
This light and bright tasting soup is full of spring vegetables and fresh dill. Want to make it a main dish? Stir in some cooked chicken.
Ingrédients
Reduced-sodium chicken broth
6 cup(s)
Uncooked orzo
⅔ cup(s)
Carrots
⅔ cup(s), diced
Asparagus
1½ cup(s), sliced diagonally in bite-size pieces
Frozen green peas
1 cup(s)
Uncooked scallions
4 medium, sliced
Fresh dill
⅓ cup(s), chopped
Fresh lemon juice
2 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground, or to taste
Instructions
1
Bring broth to a boil in a large saucepan over high heat.
2
Add orzo and carrots; boil 7 minutes.
3
Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes.
4
Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving.
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