Orzo, Leek, and Dill Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lieblingsmahlzeit.com/orzo-leek-and-dill-soup-recipe/
