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Lemon Orzo and Vegetable Soup
and vegetable sticks / ranch dressing

Active: 30 min Total: 30 min

Lemon juice stirred in at the end of cooking gives this simple soup a bright, fresh flavor.
Smarts: If making the soup ahead (or planning on having leftovers), cook the orzo separately and stir it into the soup just before serving. The orzo will absorb most of the liquid if combined too far ahead of time.

Tags

Ingredients

Servings:
4
Metric
Ranch Dressing:
  • Cilantro leaves - 1 Tbsp, finely chopped
  • Chives (opt) - 1 Tbsp, finely chopped
  • Mayonnaise - 2 Tbsp
  • Vinegar, white wine - 1 tsp
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Dill, dried (opt) - 1/2 tsp
  • Garlic powder - 1/4 tsp
Lemon Orzo and Vegetable Soup:
  • Onions, medium - 1/2, diced
  • Zucchini - 10 oz, cubed
  • Oil, olive - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 3 1/2 cups
  • Bay leaves - 2
  • Pasta, uncooked orzo - 1 cup
  • Lemon juice - 1 Tbsp
Vegetable Sticks and Ranch Dressing:
  • Cucumbers - 8 oz, sticks for dipping
  • Carrots, baby - 8 oz
  • Ranch Dressing (ingredients listed separately) - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Chop onions. (Can be done up to 5 days ahead)
  2. Make ranch dressing - Skip if dressing was made ahead for Tuesday. Finely chop cilantro and chives. Combine cilantro, chives, mayonnaise, vinegar, sour cream, dried dill, and garlic powder. Add a splash of water or milk if the dressing is too thick. (Can be done up to 4 days ahead)
  3. Zucchini - Chop zucchini. (Can be done up to 2 days ahead)
  4. Cucumbers - Slice cucumbers into sticks for dipping. (Can be done 1 day ahead)

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Make

  1. Heat a Dutch oven over medium heat. Add oil and then onions and zucchini. Saute until onions are tender, 3 to 4 minutes.
  2. Add thyme and saute for 1 minute more.
  3. Pour stock over onions and zucchini. Add bay leaves. Bring to a simmer.
  4. When soup is simmering, add orzo. Simmer until orzo is tender, ~10 minutes.
  5. Turn off heat under soup and stir in lemon juice. Season with some salt.
  6. Serve soup with cucumbers and carrots on the side for dipping in dressing. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (55)
Gluten-free (2)
Paleo (9)
Vegetarian (16)

39 reviews

The flavors in this soup are awesome. The only problem is the Orzo soaks up the broth insanely. Due to that and the price difference, I think I'll try it with pearl couscous next time. It freezes well, though when is reheats it's more of a risotto feel, but still tasty and nourishing.

By: Davia
Posted: Dec 10, 2019
Diet: Original
0 Helpful

Easy, good. Used rotisserie, nice alternate version of chicken soup. Made whole30- compliant & packed for lunches. The user recommending red pepper flakes is good idea.

By: Jessie
Posted: Feb 05, 2019
Diet: Paleo
0 Helpful

Just made the soup since we had a salad kit on hand to pair with it. Definitely needed extra broth! We added extra onion and thyme, plus some lemon zest. Really savory and delicious!

By: Kelley
Posted: Jan 29, 2019
Diet: Original
0 Helpful

Kids loved it, we loved it, it’s all great. I used bone broth (aka fancy stock) and I didn’t have any left to take to work the next day.

By: Betsy
Posted: Jan 10, 2019
Diet: Original
0 Helpful

Definitely double the broth! Excellent and simple.

By: Caroline
Posted: Oct 18, 2018
Diet: Original
0 Helpful

So easy, esp since I already had a shredded rotisserie chicken in the freezer. Made it for my in-laws after a long international flight to help nourish and hydrate them.

By: Felice
Posted: Jun 30, 2018
Diet: Original
0 Helpful