Spring vegetable soup with orzo
2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
This simple soup is full of spring vegetables and fresh herbs. Tender orzo makes it hearty and adds a richness. Stir in some cooked chicken or shrimp to make it a main meal or, toss in a few handfuls of fresh baby spinach at the end of cooking for even more veggies. Make a flavor variation by using fresh thyme in place of the dill. Serve smaller bowls as an easy and beautiful starter for a dinner party. Ready in just 30 minutes, this soup can come together for a weeknight or weekend dinner.
Ingredients
Reduced sodium chicken broth
6 cup(s)
Uncooked orzo
⅔ cup(s)
Carrots
1 large, diced
Asparagus
1½ cup(s), sliced diagonally in bite-size pieces
Frozen green peas
1 cup(s)
Scallions
4 medium, sliced
Dill
⅓ cup(s), fresh, chopped
Fresh lemon juice
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground, or to taste
