Easy Orzo, Leek and Dill Soup Recipe

Introduction

This easy orzo, leek, and dill soup is a comforting and flavorful dish perfect for any season. With simple ingredients and fresh herbs, it delivers a bright and satisfying taste that warms you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 3 large garlic cloves
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced
• Extra virgin olive oil, for drizzling (for serving)
• Additional fresh dill sprigs (for garnish)

Instructions

1. Step 1: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all the chopped vegetables to a large pot with 1 tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until softened and fragrant.
2. Step 2: Boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until fully dissolved and set aside.
3. Step 3: Add the orzo pasta to the pot with the softened vegetables. Pour in the prepared hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, then reduce heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent sticking. Stir well halfway through cooking for even results.
4. Step 4: Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze in juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on preference. Taste again and add more lemon juice if desired for brightness.
5. Step 5: Ladle the soup into bowls. Drizzle each serving with a little extra virgin olive oil and garnish with an additional sprig of fresh dill. Serve hot and enjoy!

Tips & Variations

• Use homemade vegetable broth for a richer flavor or substitute with chicken broth if preferred.
• For extra creaminess, stir in a splash of cream or coconut milk before serving.
• Add a pinch of red chili flakes for a subtle spicy kick.
• If fresh dill is unavailable, substitute with dried dill but add it earlier during cooking so the flavor develops.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen. Orzo may absorb some liquid upon standing, so stirring occasionally while reheating helps maintain a good texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth. Simply ensure the broth cube or liquid you use contains no animal products.

Can I prepare the soup in advance?

Absolutely. You can make the soup a day ahead and store it in the refrigerator. Reheat before serving, adding fresh dill and lemon juice at the end to preserve their bright flavors.

Easy Orzo, Leek and Dill Soup Recipe

Print Recipe

★★★★★

5 from 64 reviews

This Easy Orzo, Leek and Dill Soup is a comforting, flavorful vegetarian dish perfect for a light lunch or starter. It combines tender orzo pasta with fragrant leek, carrot, and fresh dill in a savory vegetable broth, finished with a splash of lemon juice and a drizzle of olive oil for brightness.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the soup:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 carrot, diced
• 1 leek, diced (including green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced

For serving:

• Extra virgin olive oil, for drizzling
• Additional fresh dill sprigs

Instructions

1. Prepare the vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all the chopped vegetables to a large pot with a tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they soften and become fragrant.
2. Make the broth: While the vegetables sweat, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until fully dissolved and set aside.
3. Add orzo and broth: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil.
4. Simmer: Reduce the heat to a simmer and let the soup cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Give an extra stir halfway through to ensure even cooking.
5. Season and add dill: Taste the soup and adjust salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole according to preference. Taste and adjust seasoning again if necessary.
6. Serve: Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and garnish with an additional fresh dill sprig. Serve hot and enjoy!

Notes

• Including the green parts of the leek adds extra flavor and color to the soup.
• Stirring occasionally during cooking prevents the orzo from sticking to the bottom of the pot.
• Fresh dill adds a bright, herbal note but can be adjusted according to taste.
• Adding lemon juice at the end brightens the flavors and balances the richness.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, Mediterranean soup, healthy soup