Ingredients
Scale
- 1 cup orzo pasta
- 2 leeks, white and light green parts only, sliced and rinsed
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the sliced leeks, carrots, and celery until the leeks are soft and the carrots begin to tenderize, about 6–8 minutes.
- Add the vegetable broth and bring the pot to a gentle boil.
- Stir in the orzo and reduce heat to a simmer; cook until the orzo is tender, about 8–10 minutes.
- Remove from heat and stir in most of the chopped dill, reserving a little for garnish.
- Taste and season with salt and pepper. Let the soup sit for a minute so flavors meld.
- Serve hot, garnished with the remaining dill.
Notes
Rinse leeks well to remove grit and don’t overcook the orzo to maintain texture. Adjust broth amount based on desired thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan