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:
- 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.
- Mix together and then add in the stock. Season with thyme, parsley, red pepper flakes (if adding), salt, and pepper.
- Bring to a boil and then add the dried orzo. Cook until tender, about 10 minutes.
- Once the orzo is cooked, add the lemon juice and fresh dill. Stir until combined.
- 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 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.
