Orzo Leek and Dill Soup
A light and delicious Orzo Leek and Dill Soup, perfect for winter or summer.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil
- 1 whole red onion
- 3 large cloves garlic
- 1 whole carrot diced
- 1 whole leek green ends included, diced
- 1 teaspoon dried thyme
- 120 g orzo pasta
- 1.5 l vegetable stock stock cube and boiling water
- 3-4 sprigs fresh dill
- to taste salt & pepper
- ½ whole lemon squeezed
- to garnish extra virgin olive oil
Instructions
- Finely chop the garlic and onion, dice the carrot and leek, and add to a large pot with a drizzle of olive oil, salt, and pepper. Sweat down for around 6 minutes.
- Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved.
- Add the orzo to the pot along with the stock and dried thyme. Leave to bubble away for around 12 minutes.
- Add more seasoning of salt and pepper, the squeeze of lemon, and fresh dill. Taste test.
- Once cooked, serve up with a drizzle of extra virgin olive oil on each bowl and a sprig of fresh dill.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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