Easy Orzo, Leek and Dill Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/easy-orzo-leek-and-dill-soup-recipe/
