Begin by finely chopping the red onion and mincing the garlic cloves. Dice the carrot and leeks, making sure to slice the green parts as well. Rinse the leeks thoroughly to remove any grit, then set aside the prepared vegetables for the soup.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion, garlic, carrot, and leek mixture. Season generously with salt and pepper, allowing the vegetables to sweat for about 6 minutes, stirring occasionally until they soften and become fragrant.

While your vegetables are cooking, dissolve a vegetable broth cube in about 6 1/3 cups of boiling water. This will create a warm vegetable broth to enhance the flavors of your Orzo, Leek, and Dill Soup. Keep the broth close by, as you’ll be adding it to the pot shortly.

Once the vegetables have softened, add the orzo and prepared broth to the pot. Stir in the dried thyme, allowing the flavors to meld together. Bring the mixture to a gentle boil, watching as the orzo begins to cook and absorb the broth.

Reduce the heat to low and let the soup simmer for about 12 minutes. Stir occasionally to ensure the orzo doesn’t stick to the bottom of the pot. As it cooks, the soup will thicken slightly while the orzo becomes tender and creamy, creating that comforting texture you crave.

After simmering, taste the soup and adjust the seasoning with more salt and pepper if needed. Just before serving, stir in a splash of fresh lemon juice and the vibrant dill sprigs. This step brightens the flavors, enhancing your Orzo, Leek, and Dill Soup.

Ladle the soup into warm bowls and garnish with an extra drizzle of olive oil and a few more sprigs of dill on top. This final touch not only looks beautiful but adds a burst of freshness to your comforting dish, making it irresistible for home cooks and families alike.