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Easy Orzo, Leek, and Dill Soup

A light vegetable soup with tender orzo, sweet leeks, and fresh dill, finished with bright lemon juice and ready in 25 minutes.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Dinner, Soup
Cuisine: Mediterranean
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red onion finely chopped
  • 1 large leek white and light green parts, diced or sliced into rings
  • 1 carrot diced
  • 3 large cloves garlic finely chopped
  • 120 g orzo pasta approx. 3/4 cup
  • 1.5 liters vegetable stock approx. 6 cups
  • 1 teaspoon dried thyme
  • 3-4 sprigs fresh dill chopped
  • 1/2 lemon juiced
  • Salt and black pepper to taste
  • Extra virgin olive oil for drizzling
  • Extra fresh dill sprigs for garnish

Equipment

  • large pot
  • wooden spoon
  • knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add red onion, leek, carrot, and garlic. Season with a pinch of salt and pepper.
  2. Cook vegetables for about 6 minutes, stirring occasionally, until softened and onion is translucent. The vegetables should release moisture without browning.
  3. Pour in vegetable stock and add dried thyme. Stir and bring to a rolling boil over medium-high heat.
  4. Once boiling, stir in orzo pasta. Reduce heat to maintain a steady bubble and cook for about 12 minutes, stirring occasionally to prevent sticking, until orzo is tender and has puffed up.
  5. Remove pot from heat. Stir in chopped fresh dill and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
  6. Ladle soup into bowls while hot. Garnish each bowl with a fresh dill sprig and a light drizzle of extra virgin olive oil.

Notes

Storage: Keeps in fridge for up to 3 days. Orzo will absorb liquid as it sits; add vegetable stock or water when reheating to thin. Not recommended for freezing as orzo becomes mushy. Leek cleaning: Slice leeks first, then soak in cold water and swish to release grit. Lift clean leeks from top of water. Substitutions: Yellow onion works in place of red. Stelline, acini di pepe, or pearl couscous can replace orzo with adjusted cooking times. Fresh parsley can substitute for dill in a pinch, but fresh dill is what makes this special. Variations: Add shredded chicken, white beans, or chickpeas for protein. Stir in baby spinach or kale during last 2 minutes for greens. Pro Tip: Add dill and lemon off heat to preserve their bright flavors. Check orzo at 10 minutes to avoid overcooking.