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Orzo and Vegetable Soup with Lemon and Dill

A delicious and comforting soup featuring vibrant vegetables and tender orzo pasta, enhanced with a zesty touch of lemon and fragrant dill.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil For sautéing
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced Use red or yellow for color
  • 1 cup kale, chopped
Soup Base
  • 1 cup orzo pasta
  • 6 cups vegetable broth
  • 1 tablespoon juice of 1 lemon For flavor
  • 2 tablespoons fresh dill, chopped Add more if desired
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and garlic, cooking until fragrant and translucent.
  2. Add the diced carrots, celery, zucchini, and bell pepper. Sauté for about 5-7 minutes until softened but not mushy.
Cooking
  1. Pour in the vegetable broth and bring it to a gentle boil. Stir in the kale and orzo, allowing to simmer for about 10-12 minutes, until the orzo is tender with a slight bite.
  2. Once the orzo is perfect, squeeze in the lemon juice and stir in the fresh dill. Taste and adjust seasoning as necessary.
Serving
  1. Ladle the warm soup into bowls and sprinkle with extra dill if desired. Enjoy!

Notes

You can swap vegetables based on availability; spinach, peas, or corn work well too. To add protein, include cooked chicken or chickpeas. For leftovers, add a splash of broth when reheating to maintain consistency.