Description
A light and comforting vegetable soup featuring tender orzo pasta, colorful vegetables, and a bright finish of fresh lemon and dill for a refreshing, wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 6 cups vegetable broth
- 1 cup small pasta such as orzo
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 2 cups fresh spinach or kale, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes until softened.
- Stir in the garlic and zucchini and cook for another 2–3 minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the orzo, thyme, salt, and black pepper. Reduce heat and simmer for 8–10 minutes until the pasta is tender.
- Stir in the chopped spinach or kale and allow it to wilt in the hot broth.
- Remove from heat and stir in the lemon juice, lemon zest, and fresh dill. Adjust seasoning if needed.
- Serve warm.
Notes
- Cook the orzo just until tender to prevent it from becoming too soft.
- If storing, the pasta may absorb broth; add extra broth or water when reheating.
- For extra protein, add chickpeas or white beans.
- For freezing, prepare the soup without pasta and add freshly cooked orzo when reheating.
- Fresh dill provides the brightest flavor, but dried dill can be used in smaller amounts.
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
