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Orzo, Leek, and Dill Soup Recipe

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4.7 from 131 reviews

A light and flavorful Easy Orzo, Leek and Dill Soup combining tender orzo pasta with sautéed vegetables, fresh dill, and a bright lemon finish. This vegetarian soup is perfect for a comforting meal that's quick and simple to prepare on the stovetop.

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 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

  1. Prepare the vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek (including green parts). Add all chopped vegetables to a large pot with 1 tablespoon olive oil and season with salt and pepper.
  2. Sauté the vegetables: Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they begin to soften and release their fragrance.
  3. Make the broth: While the vegetables cook, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until fully dissolved and set aside.
  4. Add orzo and broth: Add the orzo pasta to 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 heat to a simmer. Let it cook for about 12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  6. Season and add dill: Taste the soup and adjust salt and pepper as needed. Squeeze in juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on preference. Taste again and adjust seasoning and lemon juice if desired.
  7. Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and garnish each serving with an additional fresh dill sprig. Serve hot and enjoy.

Notes

  • Using the green parts of the leek adds extra flavor and nutrients.
  • You can substitute fresh thyme if preferred; add towards the end of cooking to preserve its aroma.
  • For a richer soup, consider adding a splash of cream or a dollop of yogurt before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adjust lemon juice and dill quantity to suit your taste for brightness and herbaceous notes.

Find it online: https://ameliameals.com/orzo-leek-and-dill-soup-recipe/