Cozy Orzo Leek Dill Healthy Soup – Easy Vegan Soup for a Healthy Dinner

A warm bowl of soup has a special way of turning an ordinary evening into something comforting and satisfying. This Irresistible Orzo, Leek and Dill Soup is exactly that kind of dish—simple, fresh, and incredibly cozy with every spoonful.

Inspired by the comforting bowls you might find in a neighborhood Soup Kitchen, this recipe combines tender orzo pasta with delicate leeks, sweet carrots, and fragrant dill. The result is a flavorful Healthy Soup that feels light yet satisfying enough to enjoy as a complete meal.

This dish fits beautifully into everyday meals. It’s a wholesome Vegan Soup made in one pot with fresh herbs and a splash of lemon. The combination of vegetables and pasta creates a bowl worthy of your favorite Soups And Stews collection.

Serve it with crusty bread for a cozy Soup And Sandwich dinner or alongside greens for a refreshing Soup And Salad lunch. Either way, it becomes an easy option for a nourishing Healthy Dinner.

Among classic Soup And Stew recipes, this version stands out for its bright herbs and simple ingredients. One spoonful later, it’s impossible not to smile and say Bon Appétit.

Irresistible Orzo, Leek and Dill Soup

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 3 large garlic cloves
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth
• 3 to 4 fresh dill sprigs
• Salt and pepper to taste
• 1/2 lemon, juiced

For serving

• Extra virgin olive oil for drizzling
• Additional fresh dill sprigs

Instructions

1. Finely chop the red onion and garlic. Dice the carrot and leek, including the green portion.
2. Add the prepared vegetables to a large pot with olive oil. Season with salt and pepper and cook over medium heat for about 6 minutes, stirring occasionally, until softened and fragrant.
3. Meanwhile, dissolve a vegetable broth cube in boiling water to create 6 1/3 cups of hot vegetable broth. Stir well until fully dissolved.
4. Add the orzo pasta to the pot with the vegetables.
5. Pour in the hot vegetable broth and add the dried thyme.
6. Bring to a gentle boil, then lower the heat and simmer for about 12 minutes. Stir occasionally so the orzo cooks evenly and does not stick.
7. Taste the soup and adjust seasoning with additional salt and pepper if needed.
8. Add the juice of half a lemon and stir in the fresh dill sprigs.
9. Taste again and add a little more lemon juice if you prefer a brighter flavor.
10. Ladle the soup into bowls.
11. Drizzle each serving with extra virgin olive oil and garnish with additional dill.
12. Serve hot and enjoy.