Spring Vegetable Soup with Orzo

Published April 8, 2016

SmartPoints: |  Prep Time: 13 min  |  Cook Time: 15 min  |  Serves: 8  |  Difficulty: Easy


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.


  • 6 cup(s) reduced-sodium chicken broth
  • 2⁄3 cup(s) uncooked orzo
  • 2⁄3 cup(s) uncooked carrot(s), diced
  • 1 1⁄2 cup(s) uncooked asparagus, sliced diagonally in bite-size pieces
  • 1 cup(s) frozen green peas
  • 4 medium uncooked scallion(s), sliced
  • 1⁄3 cup(s) dill, chopped
  • 2 Tbsp fresh lemon juice
  • 1⁄4 tsp table salt
  • 1⁄4 tsp black pepper, freshly ground, or to taste


  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.


A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavour by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).