The Cascade Kitchen: Lemon dill orzo soup

Sydney Marchand 

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.

It’s officially soup season! Although I love the classic vegetable soup, I was in search of something a bit more exciting and filling. With bright bursts of lemon and aromatic twists of fresh dill, this soup is sure to satisfy even the hardest soup critiques. 

Prep time: 30 minutes 

Ingredients: 

8 cups chicken stock or chickenless stock (I use President’s choice chickenless broth) 

2 large carrots, chopped 

1 onion, diced 

4 garlic cloves, minced

3 stocks of celery, diced 

Juice from one lemon 

¼ cup fresh dill 

1 cup orzo, uncooked

1 tsp dried thyme

1 tbsp dried parsley 

2 tbsp extra virgin olive oil 

Pinch of red pepper flakes (optional)

Salt and pepper to taste

Method:

1. Heat oil in a large pot and add the prepared onion, carrots, and celery. Saute for 5 minutes until the onions are translucent and then add garlic. 
2. Mix together and then add in the stock. Season with thyme, parsley, red pepper flakes (if adding), salt, and pepper. 
3. Bring to a boil and then add the dried orzo. Cook until tender, about 10 minutes.  
4. Once the orzo is cooked, add the lemon juice and fresh dill. Stir until combined. 
5. Although this soup is super satisfying on its own, you can choose to add diced extra firm tofu or shredded chicken for extra protein. 

Sydney Marchand

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Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.

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