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Hearty & Easy Orzo, Leek, and Dill Soup

A comforting and light soup, packed with tender leeks, al dente orzo pasta, and fresh dill in a savory vegetable broth. It's a quick and satisfying meal, perfect for a cozy weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: European, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive oil
  • 2 large Leeks white and light green parts only, thinly sliced and thoroughly washed
  • 3 cloves Garlic minced
  • 6 cups Vegetable broth
  • 1 cup Orzo pasta
  • 1/4 cup Fresh dill finely chopped, plus more for garnish
  • 2 tbsp Fresh lemon juice from about half a lemon
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
Optional Garnish
  • 1/4 cup Feta cheese crumbled

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef’s Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Thoroughly clean the leeks: Trim off the dark green tops and the root end. Slice the white and light green parts thinly. Place the sliced leeks in a colander and rinse under cold running water, separating the rings to remove any trapped dirt or sand. Drain well.
  2. Mince the garlic and finely chop the fresh dill. Squeeze the lemon juice and set all prepared ingredients aside.
Cooking the Soup
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
  2. Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
  3. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld.
  4. Stir in the orzo pasta. Continue to simmer for 8-10 minutes, or according to package directions, until the orzo is al dente (tender but still firm to the bite). Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
  5. Remove the pot from the heat. Stir in the chopped fresh dill and lemon juice. Season with salt and black pepper to taste. Adjust seasonings if needed.
  6. Ladle the hot soup into bowls. Garnish with extra fresh dill and crumbled feta cheese, if desired. Serve immediately.

Notes

For a heartier soup, you can add cooked shredded chicken or white beans along with the orzo. To clean leeks effectively, slice them first, then place in a bowl of cold water and swish them around. The dirt will sink to the bottom. Lift the leeks out, leaving the dirt behind.