Easy Orzo, Leek and Dill Soup Recipe

Introduction

This easy Orzo, Leek, and Dill Soup is a comforting and flavorful dish perfect for any season. With simple ingredients like orzo pasta, fresh dill, and fragrant vegetables, it comes together quickly for a satisfying meal.

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

1. Step 1: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Heat 1 tablespoon of olive oil in a large pot over medium heat, add the chopped vegetables, season with salt and pepper, and sweat them for about 6 minutes, stirring occasionally until soft and fragrant.
2. 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.
3. Step 3: Add the orzo pasta to the pot with the vegetables. Pour in the hot vegetable broth, sprinkle in the dried thyme, and bring to a gentle boil. Reduce heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent sticking.
4. Step 4: Taste the soup and season with additional salt and pepper if needed. Stir in the juice of half a lemon and add 3 to 4 fresh dill sprigs, either chopped or whole. Adjust flavor with more lemon juice if desired.
5. Step 5: Ladle the soup into bowls. Drizzle with extra virgin olive oil and garnish with fresh dill sprigs. Serve hot and enjoy!

Tips & Variations

• For a creamier texture, stir in a splash of cream or a spoonful of Greek yogurt before serving.
• Try swapping orzo for small pasta shapes or even rice for a different texture.
• If fresh dill is unavailable, dried dill can be used but add it earlier during cooking for better flavor release.
• Add a pinch of red pepper flakes with the vegetables for a mild heat boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if it thickens too much. This soup is best enjoyed fresh but even tastes good the next day as flavors meld.

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 vegetable broth and olive oil. Just avoid adding any dairy-based toppings.

Can I prepare this soup in advance?

Absolutely. You can prepare the soup and refrigerate it for a day or two. Reheat gently before serving, adding fresh lemon juice and dill just before serving to refresh the flavors.

Easy Orzo, Leek and Dill Soup Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Easy Orzo, Leek, and Dill Soup is a comforting and flavorful vegetarian dish perfect for a light lunch or dinner. Combining tender orzo pasta with fragrant leeks, fresh dill, and a hint of lemon, this soup is both refreshing and hearty. Made with simple ingredients and cooked on the stovetop, it’s quick to prepare yet full of vibrant flavors.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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

Instructions

1. Prepare Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all the chopped vegetables to a large pot with 1 tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they begin to soften and become fragrant.
2. Make Vegetable Broth: While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until the cube is fully dissolved, then set aside.
3. Cook Orzo in Broth: Add the orzo pasta to the pot with the softened vegetables. Pour in the prepared hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook, stirring occasionally to prevent sticking, for about 12 minutes until the orzo is tender.
4. Season and Add Dill: Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on preference. Taste again and adjust if necessary. For a brighter flavor, add an extra splash of lemon before serving.
5. Serve: Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and garnish with an additional fresh dill sprig. Serve hot and enjoy!

Notes

• You can substitute the orzo with other small pasta shapes like acini di pepe or small shells.
• Use homemade vegetable broth for a richer flavor if available.
• For a creamier texture, stir in a splash of cream or coconut milk at the end.
• Adjust the amount of lemon juice to your preferred level of brightness.
• Fresh dill is essential for the signature flavor, but dried dill can be used in a pinch.

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