Description
This Orzo Leek and Dill Soup is a light yet comforting dish made with tender orzo, sweet leeks, fresh dill, and a bright touch of lemon—perfect for cozy, quick meals.
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 (include green parts)
- 1 tsp dried thyme
- 120 g (4.25 cups) orzo pasta
- 6 1/3 cups vegetable broth
- 3–4 fresh dill sprigs
- Salt and pepper, to taste
- Juice of 1/2 lemon
For serving:
- Extra virgin olive oil (for drizzling)
- Additional fresh dill sprigs
Instructions
- Sweat the vegetables
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and leek. Season with salt and pepper and cook for about 6 minutes until softened. - Prepare the broth
Dissolve a vegetable broth cube in boiling water to make 6 1/3 cups broth. Set aside. - Cook the orzo
Add orzo to the pot with vegetables. Pour in the broth and add dried thyme. Bring to a gentle boil, then simmer for about 12 minutes, stirring occasionally. - Finish the soup
Adjust seasoning with salt and pepper. Stir in lemon juice and fresh dill. Taste and adjust if needed. - Serve
Ladle into bowls, drizzle with olive oil, and garnish with fresh dill. Serve hot.
Notes
- Stir occasionally to prevent the orzo from sticking.
- Add extra broth or water when reheating, as orzo absorbs liquid.
- For a creamier version, stir in a spoonful of Greek yogurt or a splash of cream.
- Wash leeks thoroughly to remove hidden dirt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg