Mediterranean Orzo, Leek & Vegetable Dill Soup
A light yet satisfying Mediterranean soup made with tender leeks, colorful vegetables, soft orzo pasta, and fresh dill. Clean flavors, non-spicy, and very soothing — perfect for winter, kids, or a light dinner.
🕒 Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
🧺 Ingredients
2 tablespoons extra-virgin olive oil
2 leeks, white & light green parts, thinly sliced and washes
1 small onion, finely chopped
2 garlic cloves, minced
1 carrot, diced small
1 celery stalk, diced
1 small zucchini, diced
1 teaspoon dried oregano
Salt & black pepper, to taste
6 cups vegetable broth (or chicken broth)
¾ cup orzo pasta
Juice of ½ lemon (optional but very Mediterranean)
3 tablespoons fresh dill, finely chopped
👩🍳 Instructions
1️⃣ Sauté the Base
Heat olive oil in a pot over medium heat.
Add leeks and onion; sauté 5–6 minutes until soft and sweet (do not brown).
Add garlic, carrot, celery, and zucchini. Cook 3 minutes.
2️⃣ Build Flavor
Stir in oregano, salt, and pepper.
Pour in broth and bring to a gentle boil.
3️⃣ Cook the Orzo
Add orzo, reduce heat, and simmer 8–10 minutes, stirring occasionally, until orzo is tender.
4️⃣ Finish with Herbs
Turn off heat. Add lemon juice and fresh dill.
Taste and adjust seasoning.
🍽️ To Serve
With warm pita or crusty bread
Drizzle extra olive oil on top
Optional spoon of Greek yogurt for kids
👶 Kid-Friendly Tips
Dice vegetables small
Orzo makes it comforting like pasta soup
Mild, creamy texture without cream
🥗 Nutritional Information
Calories: ~220 kcal
Carbs: 32 g
Protein: 6 g
Fat: 8 g
Fiber: 4 g