🍋🥣 Orzo and Vegetable Soup with Lemon and Dill 🥕🌿

A bright, comforting, and nourishing soup packed with tender orzo pasta, fresh vegetables, and the refreshing zing of lemon and dill. Perfect for light lunches, chilly evenings, or when you need a digestive reset.

📝 Ingredients:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth (or chicken broth)
• 1 zucchini, diced
• 1 cup baby spinach (optional)
• 1 lemon, juiced and zested
• 1–2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
• Salt and black pepper, to taste
• Optional: Parmesan shavings or a drizzle of olive oil for garnish

🍳 Instructions:

1. Sauté Aromatics:
   • In a large pot, heat olive oil over medium heat.
   • Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened.
2. Add Broth and Orzo:
   • Pour in the broth and bring to a boil.
   • Stir in the orzo and cook for 7–9 minutes, or until al dente.
3. Add Zucchini and Spinach:
   • Add zucchini and cook for 3–4 minutes until tender.
   • Stir in spinach and cook for another 1–2 minutes, just until wilted.
4. Finish with Lemon and Dill:
   • Stir in lemon juice, lemon zest, and chopped dill.
   • Season with salt and pepper to taste.
5. Serve:
   • Ladle into bowls and serve warm.
   • Optional: Top with Parmesan, a drizzle of olive oil, or extra dill.

📝 Notes:

• For a heartier version, add shredded rotisserie chicken or white beans.
• Lemon zest adds depth—don’t skip it!
• Orzo can soak up broth as it sits; thin with extra broth or water if reheating.
• Use gluten-free orzo if needed.

💡 Tips:

• Add lemon off heat to preserve its brightness.
• Want it creamy? Stir in a splash of cream or coconut milk at the end.
• Keep the dill fresh by stirring it in right before serving.
• Store leftover soup without orzo and cook it fresh for each serving to avoid sogginess.

🍽 Servings:

Serves 4–6

🔢 Nutritional Info (Per Serving, Approximate):

• Calories: ~220 kcal
• Protein: ~6g
• Carbs: ~32g
• Fat: ~6g
• Fiber: ~4g
• Sugar: ~5g
• Sodium: ~450mg

🌿 Health Benefits:

• Orzo gives energy via complex carbs.
• Vegetables like carrots, celery, spinach, and zucchini provide vitamins A, C, and fiber.
• Lemon supports digestion and immunity.
• Dill is anti-inflammatory and adds fresh flavor.
• Low-fat and hydrating—great for gut health or recovery meals.

❓ Q&A:

Q: Can I make it ahead of time?
A: Yes, but store the orzo separately or it may over-soften in the soup.

Q: What can I substitute for dill?
A: Fresh parsley, basil, or thyme will change the flavor but still work nicely.

Q: Is it freezer-friendly?
A: Yes, but freeze before adding orzo for best texture. Add freshly cooked orzo when reheating.

Q: Can I make it in a slow cooker?
A: Yes! Cook veggies and broth for 3–4 hours on high, then add orzo and zucchini in the last 30 minutes.