Combat winter's chill with a bowl of soup and a week of great soup recipes. We finish our week of soups with a vegetable and pasta soup flavored with lemon and dill. Not only is it excellent on day one, it makes fantastic leftovers if you are looking for a quick and comforting lunch during the week.
As is the case often, this soup recipe can be tweaked. I mean, if you opt not to use lemon or dill or vegetables, it's not this recipe anymore, but if your mix of vegetables wants to change based on what's in the fridge or your particular favorites, go for it. Try to keep the mix of vegetables a blend of good colors, flavors, and textures. Try to cut them into shapes and sizes that will cook readily together. And if you opt to use a different pasta, keep it a small, short variety.
This soup is great alongside a hot or cold sandwich, as a partner to an excellent salad, or just paired with a bit of crusty bread or a good corn muffin. I've been known to enjoy a mug of it for lunch after making it for supper earlier in the week. One word of warning though - skip making it if you do not have fresh dill and lemon. After all, they are this soup's claim to fame. Let them shine and enjoy!
Lemon Dill Vegetable Soup
- 1 ½ tablespoons olive oil
- 1 ½ cups finely chopped red onion
- 4 large garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 ½ cups orzo pasta
- 6-8 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 6 sprigs fresh dill, chopped
- 1 ½ cups coarsely shredded carrot
- 1 ½ cups chopped green onion
- Juice of 1 lemon
- Salt and pepper, to taste
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Season with salt and pepper, cooking for about 6 minutes until the vegetables are softened.
Add the orzo, broth, and thyme to the pot. Bring to a simmer and cook for about 12 minutes until the orzo is tender.
Season the soup with additional salt and pepper to taste. Stir in the chopped dill, shredded carrot, chopped green onion, and lemon juice; adjusting the seasoning as needed.
- Yields: 6 servings
- Preparation Time: 30 minutes