Description
A quick and healthy Orzo and Vegetable Soup that combines vibrant vegetables with the refreshing zing of lemon and dill.
Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup zucchini, chopped
- 1 cup spinach
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prep your ingredients by dicing onions and chopping vegetables (5 minutes).
- Sauté carrots and celery in olive oil for about 5 minutes until tender.
- Add zucchini and orzo, cooking for another 2 minutes.
- Pour in vegetable broth and bring to a boil (5 minutes).
- Reduce heat and let it simmer until orzo is cooked al dente, about 10 minutes.
- Incorporate spinach and cook until wilted, then add lemon juice, dill, salt, and pepper. Serve warm.
Notes
For added flavor, squeeze some extra lemon juice before serving. This soup can be made with seasonal vegetables for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg