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Vibrant bowl of spring vegetable soup with colorful veggies and a lemon wedge.
Alyssa

Spring Vegetable Soup

This healthy spring vegetable soup is made with 7 chunky veggies, orzo pasta, fresh dill, lemon juice, and Italian seasoning. Perfect for the transitional spring season.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 446
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 cup chopped yellow onion
  • 4 large cloves garlic, minced
  • 1.5 cups chopped carrots (approx. 2 carrots)
  • 1.5 cups chopped asparagus (woody stems removed)
  • 1.5 cups chopped snap peas
  • 1 leek, cut into 1/4-inch rounds (use white part of leek, only)
  • 1 Tbsp Italian seasoning
  • 5 cups vegetable broth (low sodium)
  • 3/4 cup orzo, dry (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
  • 1/2 lemon juice only (or use whole lemon, if preferred)
  • Salt + pepper, to taste

Method
 

  1. Heat olive oil in a large, deep pot over medium-high. Add in chopped onion and minced garlic. Stir and cook for 5 minutes.
  2. Add chopped carrots, asparagus, snap peas, leeks, and Italian seasoning to the pot. Season with salt and pepper, then stir and cook for about 3 minutes.
  3. Pour in vegetable broth. Cover the pot and bring broth to a boil.
  4. Once broth is boiling, stir in the uncooked orzo, chopped swiss chard, and shredded chicken. Cook for 6 minutes.
  5. Stir in the fresh dill and lemon juice. Taste and adjust seasoning as needed before serving.

Notes

Use shredded chicken for protein or a plant-based option like white beans.