Description
Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe ready in under 30 minutes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 3 large cloves garlic, finely chopped
- 1 carrot, diced
- 1 leek (green ends included), sliced
- 1 tsp dried thyme
- 120 g orzo pasta
- 1.5 l vegetable stock
- 3–4 sprigs fresh dill, chopped
- Salt to taste
- Black pepper to taste
- 1/2 lemon, juiced
- Extra virgin olive oil to garnish
Instructions
- Finely chop the onion and garlic, dice the carrot and leek.
- Add olive oil to a large pot and sweat the onion, garlic, carrot, and leek with salt and pepper for 6 minutes.
- Dissolve the stock cube in boiling water.
- Add the orzo, vegetable stock, and dried thyme to the pot.
- Simmer for 12 minutes, stirring occasionally.
- Stir in lemon juice and fresh dill.
- Taste and adjust seasoning.
- Serve with a drizzle of extra virgin olive oil and fresh dill.
Notes
- Do not overcook the orzo as it will continue to absorb liquid.
- Add extra stock when reheating if the soup thickens.
- Fresh dill gives the best flavor.
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg