Description
A bright and zesty vegetable soup featuring orzo pasta, fresh lemon juice, and dill. It’s light, comforting, and perfect for a quick, nourishing meal.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup orzo pasta
6 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons fresh dill, chopped
Fresh parsley, chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and garlic for 3-4 minutes until softened.
- Add carrots, celery, and zucchini; sauté for another 5 minutes.
- Stir in orzo, vegetable broth, and dried thyme; bring to a boil.
- Reduce heat and simmer for 10-12 minutes until vegetables are tender and orzo is cooked.
- Season with salt and pepper, stir in lemon juice and chopped dill.
- Remove from heat and serve hot, garnished with fresh parsley if desired.
Notes
Add spinach or kale for extra greens.
Include chickpeas or white beans for protein.
Use gluten-free orzo or rice for a gluten-free version.
Add feta or yogurt for a Mediterranean twist.
Red pepper flakes add a nice kick on cold days.
Store in fridge up to 4 days; add broth when reheating.
Freeze without orzo for best texture after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
