Orzo, Leek, and Dill Soup Recipe

Introduction

This Orzo Leek and Dill Soup is a light, comforting dish perfect for any season. With tender vegetables, fragrant dill, and hearty orzo pasta, it’s a flavorful bowl that warms the soul without weighing you down.

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 3 large cloves garlic
• 1 carrot, diced
• 1 leek (green ends included), diced
• 1 tsp dried thyme
• 120 g orzo pasta
• 1.5 l vegetable stock (stock cube and boiling water)
• 3-4 sprigs fresh dill
• Salt & pepper to taste
• 1/2 lemon (squeezed)
• Extra virgin olive oil to garnish

Instructions

1. Step 1: Finely chop the garlic and red onion. Dice the carrot and leek (including the green ends). Add them to a large pot with a drizzle of olive oil, salt, and pepper. Sweat the vegetables gently for about 6 minutes until softened.
2. Step 2: Boil water in a kettle, then pour it into a bowl with the vegetable stock cube. Whisk until fully dissolved to create the stock.
3. Step 3: Add the orzo pasta to the pot along with the prepared vegetable stock and dried thyme. Bring to a gentle boil and let it cook for around 12 minutes until the orzo is tender.
4. Step 4: Season the soup with additional salt and pepper as needed. Add the squeeze of lemon juice and fresh dill sprigs, then taste and adjust seasoning.
5. Step 5: Serve the soup hot, garnished with a drizzle of extra virgin olive oil and a sprig of fresh dill for a fresh finish.

Tips & Variations

• Use fresh thyme instead of dried for a brighter herb flavor.
• Swap orzo for small pasta shapes like ditalini or acini di pepe if desired.
• Add a handful of spinach or kale in the last few minutes for extra greens.
• For a creamier texture, stir in a splash of cream or coconut milk before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as you use a vegetable stock cube and olive oil.

What can I substitute for orzo pasta?

You can use other small pasta shapes such as ditalini or small shells. Alternatively, rice or quinoa can be used for a different texture.

Orzo, Leek, and Dill Soup Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

A comforting and flavorful Orzo Leek and Dill Soup featuring tender orzo pasta simmered with sautéed leeks, carrots, and aromatic garlic in a herb-infused vegetable broth, finished with fresh dill and a hint of lemon for brightness.

• Author: Lena
• 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 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large cloves garlic, finely chopped
• 1 carrot, diced
• 1 leek (green ends included), diced
• 1 tsp dried thyme
• 120 g orzo pasta
• 1.5 l vegetable stock (made from stock cube and boiling water)
• Salt & pepper to taste

Finishing Touches

• 3–4 sprigs fresh dill
• 1/2 lemon, squeezed
• Extra virgin olive oil for garnish

Instructions

1. Prepare Vegetables: Finely chop the garlic and red onion. Dice the carrot and leek, including the green ends. Add them all to a large pot with a drizzle of olive oil and season with salt and pepper. Sweat the vegetables gently over medium heat for around 6 minutes until softened and fragrant.
2. Make Vegetable Stock: Boil water using a kettle. In a separate bowl, dissolve the vegetable stock cube in the boiling water by whisking thoroughly to create the stock base.
3. Cook Orzo and Simmer Soup: Add the orzo pasta to the pot with the softened vegetables. Pour in the prepared vegetable stock and sprinkle in the dried thyme. Allow everything to simmer and bubble gently for around 12 minutes, stirring occasionally, until the orzo is cooked through and tender.
4. Season and Add Fresh Ingredients: Taste the soup and adjust seasoning with additional salt and pepper as needed. Stir in the squeeze of fresh lemon juice and add the sprigs of fresh dill, allowing the herbaceous aroma to infuse the soup.
5. Serve: Ladle the soup into bowls and garnish each serving with a drizzle of extra virgin olive oil and a fresh sprig of dill for presentation and added flavor.

Notes

• For a creamier texture, you can stir in a splash of cream or coconut milk at the end of cooking.
• To make this soup vegan and gluten-free, substitute the orzo with a gluten-free pasta alternative or small rice.
• Fresh dill is best added at the end to preserve its bright flavor and color.
• Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.
• Adjust the thickness of the soup by adding more or less stock depending on your preference.

Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, Mediterranean soup