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 a fresh lemon and dill finish, it’s both light and satisfying for a quick lunch or dinner.

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 serving)

Instructions

1. Step 1: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped vegetables and season with salt and pepper. Cook for about 6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Step 2: While the vegetables cook, boil water and dissolve a vegetable broth cube in enough hot water to make 6 1/3 cups of 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 hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, then reduce heat to simmer. Cook for about 12 minutes, stirring occasionally to prevent sticking.
4. Step 4: Taste the soup and adjust seasoning with salt and pepper. Stir in the juice of half a lemon and 3 to 4 fresh dill sprigs, chopped or whole. Taste again and add more lemon if desired.
5. Step 5: Ladle the soup into bowls. Drizzle each serving with extra virgin olive oil and garnish with additional fresh dill sprigs. Serve hot and enjoy!

Tips & Variations

• For a richer soup, add a splash of cream or coconut milk just before serving.
• Swap orzo for short-cut pasta like ditalini or small shells if preferred.
• If fresh dill is unavailable, use 1 teaspoon of dried dill but add it earlier in the cooking process for better flavor.
• Add finely chopped spinach or kale in the last few minutes for extra greens.

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 to loosen the soup if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan when using vegetable broth. Just ensure the broth cube is vegan-friendly.

Can I prepare this soup in advance?

Absolutely. The soup can be made a day ahead, and the flavors often improve after resting. Reheat gently before serving.

Easy Orzo, Leek and Dill Soup Recipe

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★★★★★

4.9 from 146 reviews

• Author: Hugo
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Orzo, Leek, and Dill Soup is a light and flavorful vegetarian soup featuring tender orzo pasta simmered with aromatic leeks, carrots, and fresh dill. With a bright touch of lemon juice and a drizzle of extra virgin olive oil, this soup offers a comforting and healthy option perfect for any season.

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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
• 120 g (4.25 cups) orzo pasta
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• Juice of 1/2 lemon

For serving:

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

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Instructions

1. Prepare the vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. This ensures all flavors meld beautifully during cooking.
2. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and leek. Season with salt and pepper, then sweat the vegetables for about 6 minutes, stirring occasionally, until they soften and become fragrant.
3. Make the vegetable broth: While the vegetables are cooking, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot broth. Whisk until fully dissolved and set aside.
4. Add orzo and broth: Stir the orzo pasta into the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme.
5. Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to simmer. Let it cook uncovered for about 12 minutes, stirring occasionally to prevent the orzo from sticking and to ensure even cooking.
6. Season and brighten: 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, either chopped or whole according to preference. Taste again and add extra lemon juice if desired for brightness.
7. Serve: Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each portion and garnish with additional fresh dill sprigs. Serve hot and enjoy the vibrant flavors.

Notes

• Include the green parts of the leek for added flavor and nutrition.
• Sweating the vegetables gently develops a sweet, mellow base for the soup.
• Stirring occasionally during simmering prevents orzo from sticking and ensures even cooking.
• Adjust lemon juice to taste for optimal brightness.
• Use fresh dill both in the soup and as garnish to maximize aroma and flavor.
• This soup can be made vegan by using vegetable broth and olive oil as base ingredients.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

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