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
0.667 cup(s)
Carrots
1 large
1.5 undefined
Frozen green peas
1 cup(s)
Uncooked scallion(s)
4 medium
Dill
0.333 cup(s)
Fresh lemon juice
2 Tbsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
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.
5
Serving size: 1 cup
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