A bright and fresh spring soup featuring tender orzo pasta, crisp asparagus, and plenty of fresh dill in a lemony broth. This light yet satisfying soup celebrates seasonal vegetables with Mediterranean-inspired flavors.
Recipe Details
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1.5L vegetable broth
- 200g orzo pasta
- 500g asparagus, trimmed and cut into 2cm pieces
- 80ml fresh lemon juice
- 2 tbsp lemon zest
- 60g fresh dill, chopped
- 30g fresh parsley, chopped
- to taste salt
- to taste freshly ground black pepper
- 100g freshly grated Parmesan cheese
- 100g baby spinach (optional)
Instructions
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Heat 3 tbsp extra virgin olive oil in large pot over medium heat. Add 1 large yellow onion and 2 stalks celery, cooking for 5-6 minutes until softened.
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Add 3 cloves garlic and cook for 1 minute until fragrant.
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Pour in 1.5L vegetable broth and bring to a boil. Add 200g orzo pasta and cook according to package directions minus 2 minutes.
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Add 500g asparagus to pot and continue cooking for 2-3 minutes until orzo is tender and asparagus is bright green and crisp-tender.
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Remove from heat and stir in 80ml fresh lemon juice, 2 tbsp lemon zest, and 60g fresh dill.
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If using, add 100g baby spinach (optional) and stir until wilted.
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Season with to taste salt and to taste freshly ground black pepper to taste.
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Ladle into bowls and serve immediately topped with 100g freshly grated Parmesan cheese and 30g fresh parsley.
Tips
Asparagus Preparation: Cut asparagus into uniform pieces for even cooking. Add thicker stems first if using mixed sizes.
Orzo Timing: Slightly undercook orzo initially as it will continue cooking when asparagus is added. This prevents mushy pasta.
Lemon Balance: Add lemon juice off heat to preserve bright, fresh flavor. Taste and adjust - you want noticeable but not overwhelming acidity.
Herb Freshness: Fresh dill is essential for this recipe - dried won't provide the same vibrant flavor. Add most herbs at the end to preserve color and taste.
Make-Ahead: Best served immediately, but leftovers keep 2 days refrigerated. Add a splash of broth when reheating as pasta absorbs liquid.