This soup is equally delicious in summer and winter, and you can always swap out orzo for your choice of grains or pulses.
Ingredients
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
Instructions
- 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.
- Add the stock, orzo and dried thyme and bring to a boil and cook for about twelve minutes.
- Once the orzo is cooked, add the lemon and fresh dill, and season to taste.
- Serve with a little more fresh dill and a drizzle of extra virgin olive oil.
Serves 2