Spring Soup With Lemon And Orzo

Name: Spring Soup With Lemon And Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups vegetable broth; 1 cup asparagus, cut into 1-inch pieces; 1 cup fresh peas (or frozen); 1 lemon, juiced and zested; 1 cup orzo pasta; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Fresh & Healthy

I absolutely love making this Spring Soup with Lemon and Orzo whenever the fresh produce begins to bloom. The vibrant combination of Spring vegetables, zesty lemon, and chewy orzo creates a dish that’s not only comforting but also bursting with flavor. This soup is perfect for brightening up any cloudy day and makes a lovely addition to our family gatherings. I find it’s a great way to utilize seasonal ingredients while impressing my guests with its delightful taste and colorful presentation.

Created by

Piper Andrews

Last updated on 2026-01-22T08:46:10.446Z

When preparing this soup, I learned that balancing the flavors is key to achieving the perfect bowl. The bright acidity of the lemon cuts through the richness of the broth, making each sip refreshing. Using freshly squeezed lemon juice elevates the dish significantly, and I can't stress enough how notable the difference is compared to bottled juice.

As for the orzo, it’s best to cook it separately to ensure it retains its al dente texture. That way, when combining it with the soup, it absorbs just enough broth without becoming mushy. I always look forward to enjoying leftovers the next day when the flavors have had a chance to meld perfectly!

Why You'll Love This Recipe
Bright and zesty flavors that celebrate the season
Rich, hearty broth combined with tender vegetables
Quick and easy to make, perfect for weeknight dinners

Understanding Your Ingredients

The choice of vegetables plays a crucial role in the flavor profile of this Spring Soup. Fresh, crisp vegetables like asparagus and peas not only provide contrasting textures but also contribute to the overall freshness of the dish. I recommend choosing vibrant, seasonal produce for the best results. If fresh peas aren't available, frozen ones work just as well—they retain their sweetness. Likewise, feel free to experiment with other vegetables like zucchini or green beans, depending on what's in season.

Orzo pasta is a delightful addition to this soup, acting as a hearty element that makes it more filling. Its shape allows it to absorb the flavors of the broth beautifully. Be cautious not to overcook the orzo; aim for al dente to prevent it from becoming mushy when added to the soup. If you want a gluten-free option, you could substitute orzo with quinoa or another gluten-free pasta, just be sure to adjust cooking times accordingly.

Cooking Techniques

Sautéing the aromatics is essential for building a flavorful base for your soup. When you sauté the onions, garlic, carrots, and celery, pay attention to the onions getting translucent and the carrots softening—about 5-7 minutes on medium heat. Avoid rushing this process; it's critical for developing that rich depth of flavor in the broth. Use a heavy-bottomed pot to ensure even heat distribution, which prevents burning.

When adding the broth, allow the mixture to come to a gentle simmer rather than a rolling boil. This approach preserves the delicate flavors of the vegetables and avoids overcooking them. If you find the soup flavors are lacking at the end, you can adjust with more lemon juice or a pinch of salt to bring out the brightness further.

Ingredients

Ingredients for Spring Soup

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup asparagus, cut into 1-inch pieces
1 cup fresh peas (or frozen)
1 lemon, juiced and zested
1 cup orzo pasta
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté until softened, about 5-7 minutes.

Add the Broth

Pour in the vegetable broth and bring to a simmer. Add the asparagus and fresh peas, cooking for an additional 10 minutes.

Cook the Orzo

While the soup is simmering, cook the orzo according to package instructions in a separate pot. Drain and set aside.

Combine and Finish

Once the vegetables are tender, stir in the cooked orzo, lemon juice, and lemon zest into the soup. Season with salt and pepper to taste. Let it simmer for 5 more minutes to meld the flavors.

Serve

Ladle into bowls and garnish with fresh parsley. Enjoy your vibrant Spring Soup!

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes or a sprinkle of Parmesan cheese before serving.

Storage and Make-Ahead Tips

Spring Soup with Lemon and Orzo is an excellent candidate for meal prep. You can prepare the soup base and store it in the refrigerator for up to three days. Just undercook the orzo slightly, so it retains its texture when you reheat it. When you're ready to serve, gently reheat the soup on the stove and add the cooked orzo for that fresh, just-made taste—not more than 3-5 minutes over low heat to avoid overcooking the pasta.

You can also freeze this soup for longer storage. Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to three months. To reheat, thaw the soup overnight in the fridge and reheat on the stovetop, again adding the orzo at the end to maintain the right texture.

Serving Suggestions

For a complete meal, pair your Spring Soup with Lemon and Orzo with crusty bread or a light salad. A sprinkle of grated Parmesan cheese just before serving can add another layer of flavor. If you want to elevate the presentation, consider topping each bowl with a dollop of crème fraîche or a swirl of olive oil—both options add richness and a beautiful finish.

Additionally, this soup is versatile enough to be served either hot or cold. During warmer months, I often opt for a chilled version by letting it cool down to room temperature before storing it in the fridge. This refreshing take makes it a great option for picnics or lighter lunches.

Questions About Recipes

→ Can I use other vegetables in this soup?

Absolutely! Feel free to substitute or add any seasonal vegetables you have on hand.

→ Is this soup good for meal prep?

Yes, this soup stores well in the fridge and the flavors continue to develop over time. Just keep the orzo separate until ready to serve.

→ Can I make this soup vegan?

Yes, just ensure you're using vegetable broth and skip any non-vegan garnishes. It's naturally vegan!

→ How can I make this soup creamier?

You can stir in a splash of coconut milk or a scoop of cream cheese just before serving for a richer texture.