Spring Vegetable Soup
Spring Vegetable Soup is a bright, fresh, and comforting one-pot meal packed with tender asparagus, snap peas, carrots, leeks, Swiss chard, and orzo in a light savory broth. Finished with fresh dill and lemon juice, this easy soup comes together in under 30 minutes for a nourishing weeknight dinner.
Equipment
- Large, deep pot
- Cutting Board
- Chef's knife
- Wooden Spoon
- Measuring cups and spoons
- Ladle
Ingredients
Soup Base
- 1/4 cup olive oil
- 1 cup yellow onion chopped
- 4 large cloves garlic minced
- 1 tablespoon Italian seasoning
- 5 cups low-sodium vegetable broth
Vegetables, Pasta, and Protein
- 1.5 cups carrots chopped, about 2 carrots
- 1.5 cups asparagus chopped, woody stems removed; thicker spears work best
- 1.5 cups snap peas chopped
- 1 leek white part only, rinsed well and cut into 1/4-inch rounds
- 3/4 cup orzo dry; use gluten-free small pasta or short-grain rice if needed
- 2 large leaves Swiss chard chopped
- 2 cups cooked chicken shredded; for vegetarian option, use 1 can cannellini beans or 1.5 cups firm cubed tofu
Finishing Ingredients
- 1/4 cup fresh dill chopped, plus more for garnish
- 1/2 lemon juice only, plus extra wedges for serving if desired
- salt to taste
- black pepper to taste
Instructions
- Sauté the aromatics: Heat the olive oil in a large, deep pot over medium-high heat. Add the chopped onion and minced garlic, then cook for about 5 minutes, stirring often, until the onion softens and the garlic is fragrant.
- Add the spring vegetables: Stir in the carrots, asparagus, snap peas, leek, and Italian seasoning. Season lightly with salt and pepper, then cook for about 3 minutes so the vegetables begin to soften while staying bright and crisp.
- Simmer the broth: Pour in the vegetable broth and bring the soup to a simmer. Cover briefly while the broth heats to a boil.
- Cook the orzo and protein: Once the broth is boiling, stir in the dry orzo, chopped Swiss chard, and shredded chicken. Reduce the heat to maintain a gentle boil and cook uncovered for about 6 minutes, or until the orzo is tender but not mushy and the vegetables are cooked through.
- Finish the soup: Remove the pot from the heat and stir in the fresh dill and lemon juice. Taste and adjust with more salt, pepper, or lemon juice as needed.
- Serve: Ladle the Spring Vegetable Soup into bowls and garnish with extra dill or a lemon wedge if desired. Serve warm with crusty bread or a simple side salad.
Notes
Use thicker asparagus spears because they hold their texture better during cooking. Rinse leeks thoroughly between the layers to remove any grit before slicing.
For a vegetarian version, replace the shredded chicken with 1 can of drained cannellini beans or 1.5 cups firm cubed tofu. For a gluten-free version, swap the orzo for gluten-free small pasta or 3/4 cup short-grain rice.
If the soup tastes flat, add a little more lemon juice or a pinch of salt. To avoid mushy orzo, start checking it around 5 minutes and cook just until tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, freeze the soup without the orzo for up to 3 months, then add freshly cooked orzo when reheating.