Name: Simple Orzo and Leek Soup with Dill: A Comforting, Flavorful Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 red onion, finely chopped; 3 large cloves garlic, minced; 1 carrot, diced; 1 leek (green and white parts), diced; 1 teaspoon dried thyme; 120 g orzo pasta; 1.5 liters vegetable stock (made from a stock cube and boiling water); 3-4 sprigs fresh dill, chopped; Salt and black pepper, to taste; Juice of ½ lemon; Extra virgin olive oil, for garnish

Description

This Simple Orzo and Leek Soup with Dill is a light, flavorful, and comforting dish perfect for any season. Made with tender leeks, orzo pasta, fresh dill, and a splash of lemon juice, this soup is easy to prepare and packed with nutrients. Whether you’re looking for a quick weeknight dinner or a cozy meal, this one-pot soup is sure to satisfy!

Ingredients

Scale

1 tablespoon olive oil
1 red onion, finely chopped
3 large cloves garlic, minced
1 carrot, diced
1 leek (green and white parts), diced
1 teaspoon dried thyme
120 g orzo pasta
1.5 liters vegetable stock (made from a stock cube and boiling water)
3–4 sprigs fresh dill, chopped
Salt and black pepper, to taste
Juice of ½ lemon
Extra virgin olive oil, for garnish

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Instructions

Sauté the Aromatics – In a large pot, heat the olive oil over medium heat. Add the red onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cook the Vegetables – Add the diced carrot and leek, and sauté for 5 minutes until softened. Sprinkle in the dried thyme and stir well.
Add the Orzo and Stock – Pour in the vegetable stock and bring to a boil. Stir in the orzo pasta, reduce the heat, and let it simmer for 10 minutes until the pasta is tender.
Season and Finish – Stir in the chopped fresh dill, salt, and black pepper to taste. Squeeze in the lemon juice and mix well.
Serve and Enjoy – Ladle the soup into bowls and drizzle with a bit of extra virgin olive oil for a rich finishing touch. Serve warm and enjoy!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
Make It Gluten-Free: Swap the orzo for gluten-free pasta, rice, or quinoa.
Add Protein: Stir in chickpeas, white beans, or shredded chicken for extra heartiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean