Description
A light, herby, and quick soup made with leeks, dill, lemon, and orzo pasta. Perfect for weeknights and full of fresh flavor.
Ingredients
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 (prepared 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, additional fresh dill sprigs
Instructions
1. Chop all vegetables and sauté with olive oil, salt, and pepper in a large pot over medium heat for about 6 minutes until softened.
2. While vegetables cook, prepare hot vegetable broth by dissolving a broth cube in boiling water.
3. Add orzo, broth, and thyme to the pot. Bring to a boil, then reduce to a simmer and cook for around 12 minutes, stirring occasionally to prevent sticking.
4. Once orzo is tender, adjust salt and pepper. Stir in lemon juice and fresh dill right before serving for optimal flavor.
5. Serve hot, garnished with a drizzle of olive oil and extra dill.
Notes
Do not add orzo too early—add during final 10–12 minutes to avoid overcooking.
Clean leeks thoroughly to remove dirt hidden in layers.
Add dill and lemon juice at the end of cooking to retain their brightness.
Taste after adding lemon to adjust seasoning as acidity affects balance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 175
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg