I’m sharing my vegan orzo and leek soup topped with fresh dill, a Healthy Leek Soup I make year-round that lets you swap the orzo for pulses or grains depending on what’s in your pantry.

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I never thought a simple bowl could make me curious the way this one did. The soft punch of leeks wakes up every spoonful, and fresh dill on top adds a bright, slightly cheeky note that keeps you guessing.

It reads like something from Minimalist Baker Soup Recipes but it’s totally my messy, real kitchen version. Perfect for when you want a quick midweek fix or something gentle for guests, it also slides into Soft Lunch Ideas when you dont feel like fussing.

I’ll warn you, once you taste it you’ll want to make it again, maybe with a small twist I’ll tell later.

Ingredients

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Leeks: Sweet onion like stalks, add fiber and mild flavor, low calorie.
Orzo: Tiny pasta, mostly carbs for energy, makes soup hearty and filling.
Cannellini beans: Optional, bring plant protein and fiber, creamy texture, keeps you full.
Dill: Fresh herb, bright grassy taste, adds freshness and subtle citrus notes.
Lemon juice: Gives acidity, wakes flavors, adds light sour lift to the bowl.
Olive oil: It’s healthy fats, silky mouthfeel, helps carry flavor, modest calories though.
Carrots: Sweet, add beta carotene and fiber, nice color and gentle sweetness.

Ingredient Quantities

1 tablespoon olive oil

2 medium leeks, white and light green parts only cleaned and thinly sliced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 cup (about 180 g) dry orzo

6 cups (1.5 L) vegetable broth

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 can (15 oz / 425 g) cannellini beans or chickpeas, rinsed and drained optional

2 tablespoons fresh dill, chopped plus extra for garnish

1 tablespoon lemon juice

Salt and black pepper to taste

How to Make this

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1. Clean and prep everything first: slice the white and light green parts of the leeks and soak them in cold water, swish to remove grit, then drain well; dice the carrots and celery, mince the garlic, drain and rinse the beans if using, and chop the dill.

2. Heat 1 tablespoon olive oil in a large pot over medium heat, add the leeks, carrots and celery with a pinch of salt, and cook until they soften and start to sweeten about 6 to 8 minutes.

3. Add the minced garlic and 1 cup dry orzo, stir and cook for about 30 to 60 seconds so the garlic blooms and the orzo gets a little toasted, but don’t let it burn.

4. Pour in 6 cups vegetable broth, add the bay leaf and the thyme, raise to a boil, then lower the heat to a gentle simmer.

5. Let the soup simmer until the orzo is tender, about 8 to 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom; if it looks too thick add a splash more hot broth or water.

6. If you’re using the cannellini beans or chickpeas add them in the last 2 to 3 minutes just to heat through, then remove and discard the bay leaf.

7. Stir in 2 tablespoons chopped fresh dill and 1 tablespoon lemon juice, taste and season with salt and black pepper to your liking; it should taste bright and a little lemony.

8. Let the soup rest a minute so the flavors settle, then ladle into bowls and top with extra dill and a drizzle of olive oil if you want; remember the orzo will soak up liquid as it sits so thin with hot broth if needed before serving.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt) for sautéing and simmering
2. Wooden spoon or silicone spatula for stirring (don’t let the orzo stick)
3. Chef’s knife for slicing leeks, dicing carrots and celery, mincing garlic
4. Cutting board
5. Large bowl for soaking the leeks and holding prepped veg
6. Colander or fine-mesh strainer to drain beans and rinse leeks
7. Measuring cups and spoons for the orzo, broth, oil and lemon juice
8. Ladle for serving (and a can opener if you’re using canned beans)

FAQ

Q: Can I swap the orzo for something else? A: Yes. Small pastas like acini di pepe, Israeli couscous or tiny tubetti work. If you use rice or larger pasta, cooking times change so watch the pot. For gluten free use GF orzo or short-grain rice, but rice takes longer to cook.

Q: Is this soup vegan and can I add beans? A: It's already vegan if you use vegetable broth. Cannellini beans or chickpeas are optional and a great protein boost, just rinse and drain them. If you add beans you can mash a few for a creamier texture.

Q: When should I add the dill and lemon? A: Stir in the chopped dill and lemon juice right at the end off the heat. The fresh dill loses its flavor if you cook it too long, and the lemon brightens everything up so add it last.

Q: Can I make it ahead or freeze it? A: You can refrigerate for 3 to 4 days. Freezing is OK but orzo gets mushy. Tip: freeze the soup without the orzo, then cook orzo fresh when you reheat and add it in. If you froze the whole soup, expect softer pasta.

Q: How do I fix a too-thick or too-salty soup? A: Too thick? Add a little hot broth or water and warm through. Too salty? Add unsalted cooked orzo, a peeled raw potato while simmering to absorb salt, or dilute with more broth and a squeeze more lemon to balance.

Q: Want it creamier without dairy? A: Puree some of the beans or a cup of the cooked soup then stir back in. You can also add a splash of canned coconut milk or a spoon of tahini at the end for silkiness. Dont boil after adding creamy stuff or it can separate.

Orzo, Leek And Dill Soup Recipe Substitutions and Variations

Olive oil: swap with 1 tablespoon butter for a richer, slightly browned flavor, or use 1 tablespoon avocado or grapeseed oil if you want a neutral higher smoke point. both work fine
Leeks (white and light green): use 1 large yellow or sweet onion if that’s all you’ve got, or try 1 small fennel bulb plus 1 small onion for a subtle anise note. cook until soft like you would the leeks
Dry orzo (1 cup): sub with 1 cup small pasta like ditalini or acini di pepe, or use 3/4 cup long grain rice but add about 1 cup extra broth and cook longer. pearl couscous is also a good stand in
Cannellini beans (1 can, optional): replace with 1 can chickpeas, 1 cup cooked navy or great northern beans, or 1 cup cooked green or brown lentils for a firmer bite. if using dried legumes, soak or precook first

Pro Tips

1. Clean the leeks obsessively, then dry them good before they go in the pot, grit will wreck the texture and no one likes chewing sand so dont skip the soak and a final drain.

2. Toast the orzo with the garlic and veggies for 30 to 60 seconds to get a nuttier taste, but watch it closely or youll scorch it; if you plan on leftovers either undercook the orzo a minute or cook it separately and add when serving so the soup doesnt turn gluey.

3. Add the lemon juice and dill right at the end, not while simmering, so the herb stays bright and the lemon keeps its punch, its the thing that lifts the whole soup.

4. Use a good quality vegetable broth and season slowly, taste as you go, because a bland stock cant be fixed later but over-salting is easy to do too late.

5. For storing, cool fast and keep the orzo and broth-ish soup either separate or be ready to add extra hot stock when reheating, and reheat gently so the orzo doesnt fall apart.