Orzo, Leek and Dill Soup
A comforting Orzo, Leek and Dill Soup, perfect for any season.
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 1 red onion finely chopped
- 3 cloves garlic finely chopped
- 1 carrot diced
- 1 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
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to garnish
Instructions
- Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and 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, dried thyme and leave to bubble away for around 12 minutes.
- Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test.
- Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill.
Nutrition
Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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