RecipeCastle

Easy Spring Vegetable Soup: A Nourishing One-Pot Delight

Easy Spring Vegetable Soup: A Nourishing One-Pot Delight
Prep
25 min
Cook
25 min
Total
50 min
Serves
4
Calories
446 kcal
Carbs
44.00 g

Ingredients

  • 1/4 cupolive oil
  • 1 cupchopped yellow onion
  • 4 clovesgarlic, minced
  • 1.5 cupschopped carrots (approx. 2 carrots)
  • 1.5 cupschopped asparagus (woody stems removed)
  • 1.5 cupschopped snap peas
  • 1leek, cut into 1/4-inch rounds (use white part only)
  • 1 TbspItalian seasoning
  • 5 cupslow sodium vegetable broth
  • 3/4 cupdry orzo (see notes for GF option)
  • 2 leavesswiss chard, chopped
  • 2 cupscooked chicken, shredded (see notes for vegetarian options)
  • 1/4 cupfresh dill, chopped
  • 1/2 a lemonjuice only (or use whole lemon, if preferred)
  • —Salt + pepper, to taste

Instructions

  1. 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. 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. 3

    Pour in vegetable broth. Cover the pot and bring broth to a boil.

  4. 4

    Once broth is boiling, stir in the uncooked orzo, chopped swiss chard, and shredded chicken. Cook for 6 minutes.

  5. 5

    Stir in the fresh dill and lemon juice. Taste and add more salt + pepper as needed, before serving into bowls.