By Orzo, Leek, and Dill Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Orzo, Leek, and Dill Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Orzo, Leek, and Dill Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon olive oil
1 red onion, chopped
3 large cloves garlic, minced
1 carrot, diced
1 leek (green ends included), diced
1 teaspoon dried thyme
120g orzo pasta (about 1/2 cup)
1.5 liters vegetable stock (about 6 cups)
3-4 sprigs fresh dill (about 2 tablespoons, chopped)
Salt and pepper to taste
1/2 lemon, squeezed
Extra virgin olive oil for garnish
PREPARATION STEPS
Prepare the Veggies:
In a large pot, heat olive oil over medium heat. Add the chopped red onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
Add the Carrot and Leek:
Stir in the diced carrot and leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Thyme and Orzo:
Sprinkle in the dried thyme and add the orzo pasta. Stir to coat the pasta with the vegetable mixture.
Pour in the Stock:
Add the vegetable stock to the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes or until the orzo is tender.
Add the Dill and Lemon:
Stir in the chopped fresh dill and lemon juice. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Serve:
Ladle the soup into bowls, drizzle with a little extra virgin olive oil, and garnish with additional fresh dill if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
