Description
A cozy one-pot Mediterranean vegetable soup made with orzo, lemon, and fresh herbs. Tender zucchini, carrots, tomatoes, and spinach simmer in a light but flavorful vegetable broth, finished with bright lemon juice and dill. Top with crumbled feta or a dairy-free crumble for a hearty, satisfying vegetarian soup that’s ready in about 30 minutes.
Ingredients
For the soup
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
2 medium carrots, diced
1 small zucchini, diced
2 cloves garlic, minced
1 cup canned diced tomatoes (with juices)
6 cups low-sodium vegetable broth
1 cup dry orzo pasta
2 cups fresh baby spinach, loosely packed
2–3 tbsp fresh lemon juice (about 1 large lemon), plus extra for serving
2 tbsp chopped fresh dill (plus more for garnish)
1 tsp dried oregano
½ tsp ground black pepper, more to taste
1 tsp fine sea salt, plus more as needed
For serving
½ cup crumbled feta or dairy-free feta-style crumble
Extra lemon wedges
Extra chopped dill or parsley
Instructions
Prep the vegetables
Dice the onion, carrots, and zucchini into small, even pieces. Mince the garlic and chop the dill. Keep the spinach and feta set aside for later.Start the flavor base
Heat the olive oil in a 4–5 quart soup pot or Dutch oven over medium heat. Add the onion and carrots with a small pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.Add zucchini, garlic, and herbs
Stir in the diced zucchini and cook 2–3 minutes until slightly softened and glossy. Add the minced garlic and dried oregano and cook 30–60 seconds, just until fragrant, without letting the garlic brown.Deglaze with tomatoes and add broth
Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the vegetable broth, black pepper, and another small pinch of salt. Increase heat to bring the soup to a gentle boil.Cook the orzo
Stir in the dry orzo. Reduce heat to maintain a lively simmer and cook 8–10 minutes, stirring occasionally so the orzo doesn’t stick, until the pasta is just tender (al dente).Finish with greens and lemon
Stir in the spinach and chopped dill and simmer 1–2 minutes until the spinach wilts. Remove the pot from the heat and stir in 2 tbsp lemon juice to start. Taste and adjust with more lemon, salt, and pepper until the flavor is bright and balanced.Serve
Ladle the soup into warm bowls. Top each serving with crumbled feta or dairy-free crumble, extra dill or parsley, and an extra squeeze of lemon if you like. Let the bowls sit for a minute or two before serving so the orzo finishes hydrating and the flavors settle.
Notes
Use low-sodium vegetable broth so you can season to taste after the orzo concentrates the flavors.
Swap zucchini for yellow squash, green beans, or small broccoli florets; swap spinach for chopped kale or chard (simmer a few extra minutes).
Orzo can be replaced with small pasta, rice, farro, or gluten-free orzo; adjust simmer time until just tender.
For extra protein and fiber, add a can of chickpeas or white beans with the broth.
Leftovers thicken as they sit; add a splash of water or broth when reheating to loosen.
To make it creamy, blend a ladle or two of the soup and stir back in, or swirl in plain yogurt or unsweetened coconut milk off the heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop simmer
- Cuisine: Mediterranean