Orzo and Vegetable Soup with Lemon and Dill

Sharing is caring!

Orzo and Vegetable Soup with Lemon and Dill: A Cozy Bowl of Delight!

For those days when you need a warm hug in a bowl, Orzo and Vegetable Soup with Lemon and Dill is calling your name! This recipe is not just a delightful meal but also a quick remedy for the chaos that life throws at us. Whether you’re a busy mom juggling a thousand tasks or a professional wondering what to whip up for dinner, this soup has your back. It’s quick, nutritious, and bursting with flavor – the go-to for any day of the week!

Why You’ll Love This Orzo and Vegetable Soup

Picture this: a dreary Tuesday evening, the kids are hangry, you’re exhausted, and somehow, the dinner clock is ticking down faster than you can say “what’s for dinner?” Enter this lovely soup! It’s both comforting and invigorating due to the fresh squeeze of lemon and fragrant dill. Plus, it’s packed with veggies! Not only will you nurture your family’s health, but they will actually enjoy the meal, too. Win-win, right?

Ingredients

This charming bowl of cozy comes together with a handful of simple ingredients that are likely already in your pantry! Here’s what you’ll need:

• 1 cup orzo pasta
• 1 tablespoon olive oil (for all of you “food enthusiasts” out there!)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced (for that vibrant pop of color!)
• 6 cups vegetable broth
• 1 cup fresh spinach (because every soup deserves a bit of green!)
• 1 lemon (both zest and juice, please)
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried if you’re in a pinch)
• Salt and pepper to taste

Steps to Soup Perfection

1. Boil It Up: In a large pot, bring 4 cups of vegetable broth to a boil. Add in your orzo pasta and cook as per package instructions until al dente. This sinfully delicious pasta cooks quickly, so keep an eye on it! (No one likes mushy pasta, right?)

2. Sauté the Veggies: While your orzo is dancing in the boiling water, grab another pot and heat the olive oil over medium heat. Toss in your chopped onion and garlic, letting them sauté until they’re a fragrant, golden yum (about 3-4 minutes).

3. Add the Color: Add in the diced carrots, celery, zucchini, and red bell pepper to the pot. Stir everything together and let everything soften a bit—about 5-7 minutes. Feel free to hum your favorite tune while you wait! 🎶

4. Combine the Magic: Once the veggies are softened, pour in the remainder of the vegetable broth and bring it back to a simmer. Add your cooked orzo (if there’s any left!) to the pot and mix it all up. Don’t skimp on the stirring; this soup loves attention!

5. Spinach Party: Add the fresh spinach, lemon zest, and dill to the soup, stirring well to meld those vibrant flavors. Season with salt and pepper to your liking.

6. Finish with Flair: Just before serving, squeeze half a lemon’s juice into the pot! Why half? Because we’re fancy like that, and we want to prevent anyone’s eyes from watering too much. (Don’t squeeze it all — Half is just right!)

7. Serve It Up: Ladle that beautiful soup into bowls and feel free to sprinkle some extra dill on top. Voilà! A bowl of love and nourishment is ready to serve!

Cooking Tips for This Delightful Soup

• No Orzo? No Problem! If you can’t find orzo, feel free to swap it with another small pasta type. Just adjust the cooking time accordingly. Who would have thought soup could be so adaptive?
• Lean More Veggies?: Embrace seasonal veggies! This recipe is as flexible as a yoga instructor. Toss in some broccoli, peas, or whatever is in your crisper draw.
• Leftover Love: Any leftovers? Store them in an airtight container in the fridge for up to 3 days. This soup tastes even better the next day! Hearty meals just keep on giving.

Personal Anecdote

This Orzo and Vegetable Soup became my last-minute savior after a particularly chaotic day of running errands with my kids. They stormed into the house like little tornadoes, and would you believe I barely made it to the kitchen? Thankfully, with a rapidly boiling pot of broth and a few quick chopping skills, my family scarfed it down like it was the gourmet meal of the century. And let me tell you, laughter at the dinner table is always the best ingredient!

FAQs

• Can I Substitute Broth?
  Absolutely! Feel free to use chicken broth if you’re not sticking to vegetarian, or even water in a pinch (though I’d recommend broth for flavor!).

• What If I Don’t Have Fresh Dill?
  No worries! Dried dill works fine. Just remember, dried herbs are more potent, so use about one-third of the amount.

• How Can I Store Leftovers?
  Store them in the fridge in an airtight container for up to 3 days, or freeze it for longer storage (but you’ll probably eat it all before that!).

So there you have it! Your new Orzo and Vegetable Soup with Lemon and Dill recipe awaits to bring cheer into your kitchen, like a culinary hug on a chilly evening. Just remember, cooking isn’t just about feeding your family—it’s about coming together, sharing a moment, and creating beautiful memories. So, grab your apron and let’s whip up this joy together!

Additional Reading

For more delightful recipes that excite both the taste buds and the heart, check out Creamy Tomato Basil Soup or Hearty Vegetable Stew on our blog!

Meta Description

Orzo and Vegetable Soup with Lemon and Dill is the perfect recipe for busy days! Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Orzo and Vegetable Soup with Lemon and Dill

This comforting Orzo and Vegetable Soup is a quick and nutritious remedy for busy days, packed with fresh vegetables and invigorating lemon and dill flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Vegetarian

Calories: 200

Ingredients Method Notes

Ingredients

  

Pasta and Broth

• 1 cup orzo pasta Cook according to package instructions.
• 6 cups vegetable broth Add more if needed.
• 1 lemon lemon (zest and juice) Use juice from half a lemon before serving.

Vegetables

• 1 medium onion, chopped Adds flavor.
• 2 cloves garlic, minced Enhances taste.
• 2 large carrots, diced For sweetness and color.
• 2 stalks celery, diced Brings crunch.
• 1 medium zucchini, diced Adds texture.
• 1 red bell pepper, diced red bell pepper For color and flavor.
• 1 cup fresh spinach Add at the end for nutrition.

Herbs and Seasoning

• 2 tablespoons fresh dill, chopped Fresh dill for bright flavor.
• 1 tablespoon olive oil For sautéing.
• to taste Salt and pepper Season to liking.

Method

 

Preparation

1. In a large pot, bring 4 cups of vegetable broth to a boil.
2. Add the orzo pasta and cook until al dente according to package instructions.
3. In another pot, heat olive oil over medium heat.
4. Sauté chopped onion and garlic until fragrant and golden (about 3-4 minutes).
5. Add diced carrots, celery, zucchini, and red bell pepper and stir for about 5-7 minutes to soften.

Combining Ingredients

1. Pour in the remaining vegetable broth and bring back to a simmer.
2. Add the cooked orzo and mix thoroughly.
3. Stir in spinach, lemon zest, and dill, and season with salt and pepper.

Finishing Touches

1. Just before serving, squeeze half a lemon's juice into the pot.
2. Ladle the soup into bowls and sprinkle extra dill on top if desired.

Notes

No orzo? Substitute with another small pasta type. Embrace seasonal veggies for variations. Store leftovers in an airtight container for up to 3 days.