Orzo Leek and Dill Soup
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.
Ingredients
- 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
Instructions
- 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