Easy Orzo, Leek and Dill Soup Recipe
Introduction
This easy Orzo, Leek, and Dill Soup is a comforting and flavorful meal that comes together quickly. With tender orzo pasta, fragrant leeks, and fresh dill, it’s perfect for a cozy lunch or light 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 garnish)
Instructions
- Step 1: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all vegetables to a large pot with 1 tablespoon of olive oil. Season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until softened and fragrant.
- Step 2: While the vegetables cook, 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.
- Step 3: Add the orzo 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. Stir once more halfway through cooking.
- Step 4: Taste the soup and adjust seasoning with salt and pepper. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole. Taste again and add more lemon if desired.
- 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
- Use homemade vegetable broth for richer flavor, or substitute with chicken broth for a non-vegetarian option.
- Try adding a handful of fresh spinach or kale at the end for extra greens.
- For a creamier texture, stir in a splash of coconut milk or cream before serving.
- If fresh dill is unavailable, dried dill can be used but add it earlier during cooking to release its flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens upon standing, add a splash of broth or water to loosen it when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small-sized pasta like acini di pepe or small shells work well as substitutes. Keep an eye on cooking times as they can vary.
Is it necessary to include the green parts of the leek?
Including the green parts adds extra flavor and nutrients, but be sure to clean them thoroughly as they can hold grit. If preferred, you can use only the white and light green sections.
PrintEasy Orzo, Leek and Dill Soup Recipe
This Easy Orzo, Leek, and Dill Soup is a light yet comforting dish perfect for any season. Featuring tender orzo pasta simmered with aromatic leeks, sweet carrots, and fresh dill, the soup is brightened with lemon juice and finished with a drizzle of extra virgin olive oil. It’s a vegetarian and wholesome option that’s simple to prepare and packed with fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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 1 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 the vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, making sure to include the green parts of the leek. This ensures maximum flavor and texture in the soup.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add all the chopped vegetables and season with salt and pepper. Sweat them for about 6 minutes, stirring occasionally until they soften and become fragrant.
- Prepare the 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, then set aside.
- Add orzo and broth: Stir the orzo pasta into the softened vegetables in the pot. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, then reduce heat to a simmer.
- Simmer the soup: Let the soup simmer for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir again midway through cooking to ensure even heat distribution and prevent clumping.
- Season and add freshness: Taste the soup and adjust salt and pepper as needed. Squeeze in the juice from half a lemon and add 3 to 4 fresh dill sprigs, either chopped or whole depending on preference. Stir well and taste again, adding an extra splash of lemon juice if desired for brightness.
- Serve: Ladle the soup into bowls and drizzle each serving with extra virgin olive oil. Garnish with additional sprigs of fresh dill and serve hot for the best flavor experience.
Notes
- Use the green parts of the leek—they add color and flavor.
- Keep stirring the orzo during simmering to avoid sticking.
- Adjust the amount of lemon juice based on your taste preference.
- For a heartier version, consider adding cooked shredded chicken or beans.
- Vegetable broth cubes can vary in saltiness; taste before adding extra salt.
- This soup keeps well and can be refrigerated for up to 3 days.
Keywords: orzo soup, leek soup, dill soup, easy vegetarian soup, Mediterranean soup, lemon orzo soup
