Spring Vegetable Soup with Orzo

SmartPoints: 2 | Prep Time: 13 min | Cook Time: 15 min | Serves: 8 | Difficulty: Easy

Description

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.

Ingredients

• 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

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.

Notes

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).