Leek and Dill Soup with Orzo

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


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


  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