Orzo and Leek Soup Topped with Fresh Dill
Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I’ve used orzo but you can can swap this for pulses or grains such as bulgarwheat or couscous. This is ready in less than half an hour so brilliant for an easy dinner recipe.
This recipe is created in partnership with the British Leek Growers’ Association.
What’s in the recipe?
Leeks- The base of this recipe is of course leeks, I’ve diced these into thick rings so it adds a bit of crunch when eating the soup
Dill- I find dill gives such a delicious fragrant flavour to soups so have used a fresh version to top this.
Orzo- A delicious pasta grain that puffs up just like risotto rice. I think it works perfectly with the sharp flavours from the leek and lemon.
Orzo Leek and Dill Soup
- 1 tbsp olive oil
- 1 red onion
- 3 large cloves garlic
- 1 carrot diced
- 1 leek green ends included, diced
- 1 tsp dried thyme
- 120 g orzo pasta
- 1.5 l vegetable stock stock cube and boiling water
- 3-4 sprigs fresh dill
- Salt & pepper to taste
- 1/2 lemon squeezed
- Extra virgin olive oil to garnish
- Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes
- Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved
- Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes
- Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test
- Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill