Description
This Easy Orzo, Leek and Dill Soup is a light, refreshing, and satisfying vegetarian soup made with tender orzo pasta, mild leeks, fresh dill, and bright lemon juice. Perfect for a quick weeknight meal, it comes together in one pot using simple pantry ingredients and delivers a fresh, herbaceous flavor with a comforting texture.
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 and Sweat the Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Heat 1 tablespoon of olive oil in a large pot over medium heat, then add the chopped vegetables. Season with salt and pepper and sweat the vegetables, stirring occasionally, for about 6 minutes until they soften and become fragrant.
- Prepare the Vegetable Broth: While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until the cube fully dissolves and set aside.
- Cook the Orzo with Herbs: 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, reduce heat to a simmer, and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir once more halfway through for even cooking.
- Season and Finish the Soup: Taste the soup and adjust salt and pepper as needed. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole to your preference. Taste again and adjust seasoning. For a brighter flavor, add an extra splash of lemon just before serving.
- Serve with Garnishes: Ladle the soup into bowls. Drizzle each serving with extra virgin olive oil and garnish with additional fresh dill sprigs. Serve hot and enjoy your comforting bowl of soup!
Notes
- Add the orzo during the last 10-12 minutes of cooking to keep it perfectly al dente and avoid mushiness.
- Be sure to clean leeks thoroughly by slicing lengthwise and rinsing under cold water to remove hidden dirt and sand.
- Add fresh dill and lemon juice only at the end of cooking to preserve their bright flavors and prevent bitterness.
- Taste and adjust seasoning after adding lemon juice as acidity can affect the perception of salt and pepper.
- Store leftovers in an airtight container in the fridge for up to 4 days; add extra vegetable broth when reheating to loosen the soup.
- Freeze soup for up to 3 months in portioned containers but note that orzo texture may slightly change upon thawing.
- Prep Time: 11 minutes
- Cook Time: 24 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, one pot meal, quick weeknight dinner, Mediterranean soup
