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Photo of Spring Vegetable Soup with Orzo by WW

Spring Vegetable Soup with Orzo

2
Points® value
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

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.

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 Points value).

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