Description
A simple and comforting Easy Orzo, Leek, and Dill Soup that combines tender sautéed vegetables with wholesome orzo pasta and fresh dill, simmered in flavorful vegetable broth. Perfect for a quick, nourishing meal with a hint of lemony brightness.
Ingredients
Scale
Vegetables and Herbs
- 1 red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 carrot, diced
- 1 leek, diced (including green parts)
- 3 to 4 fresh dill sprigs
- Additional fresh dill sprigs for garnish
Pantry Items
- 1 tbsp olive oil
- 1 tsp dried thyme
- 4.25 cups orzo pasta (120 g)
- 6 1/3 cups vegetable broth (made from cube and boiling water)
- Salt and pepper, to taste
- 1/2 lemon, juiced
- Extra virgin olive oil, for drizzling
Instructions
- 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 a tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they soften and become fragrant.
- Make Broth: While the vegetables sweat, 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.
- 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. Bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to a simmer and let the soup cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir halfway through to ensure even cooking.
- Season and Add Fresh Dill: Taste the soup and adjust 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 according to preference. Taste and adjust seasoning again if necessary.
- 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
- Include the green parts of the leek for extra flavor and nutrients.
- Stir occasionally during simmering to prevent the orzo from sticking.
- Adjust the amount of lemon juice according to your taste preference for brightness.
- Use fresh dill for the best aroma, but dried could be a backup if fresh is unavailable.
- This soup can be made with gluten-free orzo or other small pasta for dietary adaptations.
