Leek and Dill Soup with Orzo

IDMRecipe

This soup is equally delicious in summer and winter, and you can always swap out orzo for your choice of grains or pulses.

Ingredients

1 large finely chopped red onion

1 diced carrot

3 large finely chopped garlic cloves

1 diced leek

1tbsp olive oil

120g orzo

1tsp dried thyme

1.5 litres of vegetable stock

Juice of ½ lemon

3-4 sprigs of fresh dill

Salt and pepper

Instructions

  1. Add the olive oil, carrot, onion, leek and garlic to a large saucepan and cook gently over medium heat until softened, for about six minutes.
  2. Add the stock, orzo and dried thyme and bring to a boil and cook for about twelve minutes.
  3. Once the orzo is cooked, add the lemon and fresh dill, and season to taste.
  4. Serve with a little more fresh dill and a drizzle of extra virgin olive oil.

Serves 2