Description
This easy and comforting Orzo, Leek, and Dill Soup is a flavorful vegetarian dish featuring tender orzo pasta cooked in a fragrant vegetable broth with sautéed leeks, garlic, carrot, and fresh dill. Brightened with a touch of lemon juice and extra virgin olive oil, this simple soup is both nourishing and fresh, perfect for a quick lunch or light dinner.
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, plus additional 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 Soup: Reduce the heat to a simmer and let the soup cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Give an extra stir halfway through to ensure even cooking.
- Season and Finish: 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
- Including the green parts of the leek adds extra flavor and reduces waste.
- Stir the soup occasionally while simmering to prevent the orzo from sticking to the bottom.
- Adjust dill quantity according to your taste; fresh dill adds a bright note to the soup.
- You can use homemade vegetable broth or store-bought as a convenient alternative.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
