Description
Easy Orzo, Leek and Dill Soup is a cozy, comforting dish ready in just 35 minutes.
Ingredients
Scale
- 2 tablespoons Olive Oil (Extra virgin recommended)
- 1 medium Red Onion (Can substitute with yellow onion)
- 3 cloves Garlic (Fresh garlic is recommended)
- 1 medium Carrot (Can substitute with parsnip or celery)
- 1 large Leek (Clean thoroughly before use)
- 1 teaspoon Dried Thyme (Feel free to substitute with fresh thyme)
- 6.33 cups Vegetable Broth (Store-bought or homemade)
- 1 cup Orzo Pasta (Use rice or corn-based for gluten-free)
- ¼ cup Fresh Dill Sprigs (Can substitute with parsley)
- to taste Salt (Adjust to taste)
- to taste Pepper (Adjust to taste)
- 2 tablespoons Lemon Juice (Fresh is best)
- 1 tablespoon Extra Virgin Olive Oil (For drizzling)
- ¼ cup Additional Fresh Dill Sprigs (For garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add finely chopped red onion, garlic, diced carrot, and leek. Season with salt and pepper. Sweat the vegetables for about 6 minutes, until softened and fragrant.
- Prepare Broth: Boil water and dissolve a vegetable broth cube in it to create approximately 6 1/3 cups of hot broth.
- Combine Ingredients: Add orzo pasta to the pot with sautéed vegetables. Pour in the hot vegetable broth and sprinkle in dried thyme.
- Simmer: Bring the mixture to a gentle boil, then reduce to a simmer. Let cook for about 12 minutes, stirring occasionally.
- Season and Finish: Once the orzo is tender, adjust seasoning. Add lemon juice and fresh dill.
- Serve: Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with additional dill.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Orzo Leek Dill Soup