Photo of Spring vegetable soup with orzo by WW

Spring vegetable soup with orzo

2
2
2
SmartPoints® value per serving
Total Time
28 min
Prep
13 min
Cook
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.

Ingredients

Reduced-sodium chicken broth

6 cup(s)

Uncooked orzo

cup(s)

Uncooked carrot(s)

cup(s), diced

Uncooked asparagus

1½ cup(s), sliced diagonally in bite-size pieces

Frozen green peas

1 cup(s)

Uncooked scallion(s)

4 medium, sliced

Dill

cup(s), chopped

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ pinch, 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 flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese. (Could affect SmartPoints value).