Easy Orzo, Leek and Dill Soup Recipe
This Easy Orzo, Leek and Dill Soup is a light, flavorful, and comforting soup featuring tender orzo pasta simmered with aromatic leeks, fresh dill, and a hint of lemon. Made with simple ingredients and vegetable broth, this vegetarian soup is perfect for a quick, wholesome meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 (including green parts), diced
- 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, for garnish
Instructions
- Prepare Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek including the green parts. This ensures all vegetables release their flavors evenly into the soup.
- Sauté Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped vegetables along with salt and pepper. Sweat them for about 6 minutes, stirring occasionally, until they soften and become fragrant.
- Make Vegetable Broth: While the vegetables are cooking, boil water and dissolve a vegetable broth cube in it to prepare 6 1/3 cups of hot vegetable broth. Whisk until fully combined and set aside.
- Add Orzo and Broth: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth, then sprinkle in the dried thyme. Bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir once midway through cooking to ensure even texture.
- Season and Add Fresh Dill: Taste the soup and add more salt and pepper if needed. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on preference. Adjust seasoning and lemon juice to brighten flavor as desired.
- Serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil and garnish with extra fresh dill sprigs. Serve hot and enjoy the fresh, vibrant flavors.
Notes
- Including the green parts of the leek adds extra flavor and color to the soup.
- Stirring occasionally during simmering prevents orzo from sticking and ensures even cooking.
- Adjust the amount of lemon juice to your preferred level of brightness and acidity.
- For a richer texture, you can add a splash of cream or coconut milk, but the soup is deliciously light as is.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, healthy soup, Mediterranean soup
Find it online: https://recipeswithria.com/easy-orzo-leek-and-dill-soup-recipe/
