Description
Orzo, Leek and Dill Soup is a light, cozy vegan soup packed with fresh dill and lemon for bright, comforting flavor.
Ingredients
Scale
- 1 tbsp olive oil
- 2 large leeks, cleaned and thinly sliced
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 6 cups vegetable broth
- ¾ cup dry orzo pasta
- 1 cup unsweetened plant milk
- 2 tbsp fresh lemon juice
- 3 tbsp chopped fresh dill
- Optional: extra dill and cracked pepper for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced leeks and carrot, cooking for 5 to 6 minutes until softened.
- Stir in garlic and thyme, cooking for 30 seconds until fragrant.
- Pour in vegetable broth and bring to a gentle boil.
- Add orzo and cook for 8 to 10 minutes, stirring occasionally, until tender.
- Reduce heat and stir in plant milk, lemon juice, salt, and black pepper.
- Simmer for 2 to 3 minutes to blend flavors.
- Remove from heat and stir in fresh dill.
- Taste and adjust seasoning as needed. Serve warm with extra dill on top if desired.
Notes
- This soup is vegan and dairy-free.
- For a gluten-free option, use gluten-free orzo (note that traditional orzo is usually made from wheat).
- To manage sodium, use a low-sodium vegetable broth or reduce added salt.
- Leftovers refrigerate well and reheated gently.
- Finish with extra dill for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 15-19 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: Approximately 240 kcal
- Sugar: Approximately 5 g
- Sodium: Approximately 350 mg
- Fat: Approximately 5 g
- Saturated Fat: Approximately 0.5 g
- Unsaturated Fat: Approximately 4.5 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 35 g
- Fiber: Approximately 3 g
- Protein: Approximately 6 g
- Cholesterol: 0 mg
Keywords: orzo soup, leek soup, dill soup, lemon dill soup, vegan soup, plant-based soup, comforting soup, healthy soup