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.
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
