Go Back
A bowl of spring vegetable soup filled with colorful vegetables and fresh dill, highlighting a healthy meal.
Alyssa

Spring Vegetable Soup

A healthy and vibrant spring vegetable soup made with a mix of fresh veggies, orzo pasta, and flavors of dill and lemon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Mediterranean
Calories: 446
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 cup chopped yellow onion
  • 4 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 only
  • 1 Tbsp Italian seasoning
  • 5 cups low sodium vegetable broth
  • 3/4 cup dry orzo see notes for GF option
  • 2 leaves swiss chard, chopped
  • 2 cups cooked chicken, shredded see notes for vegetarian options
  • 1/4 cup fresh dill, chopped
  • 1/2 a 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 add more salt + pepper as needed, before serving into bowls.

Notes

You may use shredded chicken for protein, or a plant-based option like white beans.