Spring Vegetable Soup with Orzo

By á-1968

Spring Vegetable Soup with Orzo
PointsPlus® Value: 2
Servings: 8
Preparation Time: 13 min
Cooking Time: 15 min
Level of Difficulty: Easy

This light and bright tasting soup is full of spring vegetables and fresh dill. Want to make it a main dish? Stir in some cooked chicken.

Ingredients

• 6 cup(s) reduced-sodium chicken broth
• 2/3 cup(s) uncooked orzo
• 1 large uncooked carrot(s), diced
• 1 1/2 cup(s) uncooked asparagus, sliced diagonally in bite-size pieces
• 1 cup(s) frozen green peas
• 4 medium uncooked scallion(s), sliced
• 1/3 cup(s) dill, fresh, chopped
• 2 Tbsp fresh lemon juice
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground, or to taste

Preparation

Step 1

1. Bring broth to a boil in a large saucepan over high heat.
2. Add orzo and carrots; boil 7 minutes.
3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes.
4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving.

Notes
A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup.

Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).