In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped red onion, minced garlic, diced carrot, and sliced leek. Sauté these aromatic ingredients for about 6 minutes, stirring frequently, until they soften and become fragrant, creating a beautifully colorful base for your Easy Orzo, Leek and Dill Soup.

While the vegetables are sautéing, dissolve a vegetable broth cube in 6 1/3 cups of boiling water to create a rich broth. Stir until fully dissolved, then set the hot broth aside.

Add 1 cup of orzo pasta to the pot with the sautéed vegetables. Stir in the prepared vegetable broth and 1 teaspoon of dried thyme, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cooking for about 12 minutes.

After simmering, season the Easy Orzo, Leek and Dill Soup with salt and pepper to taste. Just before serving, stir in the juice of half a lemon and a generous handful of freshly chopped dill.

Ladle the warm soup into bowls, making sure each serving is laden with orzo and vibrant vegetables. Drizzle a little olive oil on top for an extra touch, and garnish with more fresh dill if desired.