Description
A comforting and refreshing soup with orzo pasta, fresh vegetables, and a hint of lemon and dill for a flavorsome twist.
Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 cup baby spinach
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for another minute. Add vegetable broth and bring to a boil.
- Add orzo and cook for about 8-10 minutes. Stir in zucchini and spinach; cook until vegetables are just tender.
- Remove from heat and stir in lemon juice and dill. Season with salt and pepper to taste. Serve hot.
Notes
You can customize the seasonings to taste.