Easy Orzo, Leek and Dill Soup Recipe
A comforting and flavorful Easy Orzo, Leek, and Dill Soup that combines tender orzo pasta with sautéed vegetables, fresh dill, and a bright splash of lemon. This simple vegetarian soup is perfect for a cozy meal, using everyday ingredients with a fresh twist.
- 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
Vegetables and Herbs
- 1 red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 carrot, diced
- 1 leek, diced (including green parts)
- 3 to 4 fresh dill sprigs, plus additional for garnish
Dry & Pantry
- 1 tbsp olive oil
- 1 tsp dried thyme
- 4.25 cups orzo pasta (120 g)
- 6 1/3 cups vegetable broth (made from cube and boiling water)
- Salt and pepper, to taste
Finishing Ingredients
- 1/2 lemon, juiced
- Extra virgin olive oil, for drizzling
Instructions
- Prepare and Sweat the Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped red onion, garlic, diced carrot, and diced leek including the green parts. Season with salt and pepper. Sweat the vegetables for about 6 minutes, stirring occasionally until they soften and release their aroma.
- Prepare the Vegetable Broth: While the vegetables are cooking, boil water and dissolve a vegetable broth cube to make 6 1/3 cups of hot vegetable broth. Stir well until fully dissolved and set aside.
- Cook the Orzo with Herbs: Add the orzo pasta directly to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Let it cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir once more halfway through cooking to ensure even cooking.
- Season and Finish the Soup: Taste the soup and add salt and pepper as needed. Add the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, either chopped or left whole according to your preference. Adjust seasoning again if necessary. For an added brightness, add a little extra lemon juice before serving.
- Serve with Garnishes: Ladle the finished soup into bowls. Drizzle with extra virgin olive oil on top and garnish with additional fresh dill sprigs. Serve hot and enjoy this nourishing and fresh soup.
Notes
- Use the green parts of the leek as they add flavor and nutrients.
- You can adjust the amount of dill according to your taste preference.
- For a vegan version, ensure the vegetable broth cube is vegan-friendly.
- Stir the soup occasionally while cooking the orzo to avoid pasta sticking.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: orzo soup, leek soup, dill soup, easy vegetarian soup, Mediterranean soup, warm comforting soup
