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Bowl of vibrant spring vegetable soup with fresh green peas and herbs

Spring Vegetable Soup

A hearty vegetable-forward soup with orzo and dill, finished with lemon for brightness. Can be vegetarian or GF with the orzo.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 290 kcal

Equipment

  • Large Pot
  • Chef's knife
  • Cutting Board
  • Measuring cups
  • Measuring spoons
  • Ladle

Ingredients
  

  • 1/4 cup olive oil
  • 1 cup chopped yellow onion
  • 4 large cloves garlic minced
  • 1.5 cups chopped carrots about 2 carrots
  • 1.5 cups chopped asparagus woody stems removed (use thicker spears)
  • 1.5 cups chopped snap peas
  • 1 leek white part only, cut into 1/4-inch rounds
  • 1 Tbsp Italian seasoning
  • 5 cups low-sodium vegetable broth
  • 3/4 cup dry orzo see notes for GF option
  • 2 large leaves Swiss chard chopped
  • 2 cups cooked chicken shredded (see notes for vegetarian options)
  • 1/4 cup fresh dill chopped
  • Juice of 1/2 a lemon or whole lemon, if preferred
  • Salt and pepper to taste

Instructions
 

  • Heat 1/4 cup olive oil in a large, deep pot over medium-high heat. Add 1 cup chopped yellow onion and 4 minced garlic cloves. Stir and cook for about 5 minutes until the onion softens and becomes translucent.
  • Add 1.5 cups chopped carrots, 1.5 cups chopped asparagus, 1.5 cups snap peas, and the white rounds from 1 leek. Sprinkle in 1 Tbsp Italian seasoning, season with salt and pepper, and stir to coat the vegetables. Cook for about 3 minutes to slightly soften.
  • Pour in 5 cups low-sodium vegetable broth and bring the pot to a boil. Cover, then reduce heat briefly to achieve a steady simmer.
  • Once the broth boils, stir in 3/4 cup dry orzo, 2 chopped Swiss chard leaves, and 2 cups shredded cooked chicken. Cook uncovered for about 6 minutes, or until the orzo becomes tender but still al dente. Tip: stir occasionally to prevent orzo from sticking to the bottom.
  • Finish by stirring in 1/4 cup chopped fresh dill and the juice of 1/2 a lemon. Taste and adjust salt and pepper. Serve hot and garnish with extra dill or lemon if you like.
  • If you prefer a heartier texture, let the Spring Vegetable Soup rest for 10 minutes; orzo will absorb more broth and the flavors will deepen.

Notes

GF option: use gluten-free orzo or substitute with rice. For a vegetarian version, omit chicken or substitute with white beans. To lighten, reduce olive oil to 1–2 tablespoons. Also, you can add a squeeze of extra lemon for brightness.