Leek and Fennel Soup with Orzo

This leek and fennel soup with orzo is easy to make, full of flavor and just perfect for summer. It's a bright soup that's super satisfying on its own, but it also goes down a treat with some crusty bread!

Prepare to be amazed by the flavors and texture of this leek and fennel soup with orzo. This soup is the perfect plant-based food to cook in the warm season because it's light and full of seasonal ingredients.

Leek and fennel are a smashing combination in a soup - they infuse it with so much flavor that you don't need really need to add any other spices or dried herbs.

I make this soup with zucchini and orzo, so it's super satisfying on its own, but it's also the perfect soup to enjoy with a chunk of crusty bread.

You can easily make it your own by adding extra protein such as canned chickpeas or cannellini beans.

Why you'll love this leek and fennel soup

• It's incredibly flavorful from the leek, fennel and fresh basil.
• It's a warm, satisfying meal that's perfect for any season.
• It's naturally vegan and incredibly good for you.

Ingredients and substitutions

Olive oil - You need some extra virgin olive oil to stir fry the fresh tomatoes in. If you don't cook with oil, saute the tomatoes in some veggie stock instead.

Cherry tomatoes - Use very ripe cherry tomatoes or plum tomatoes. Alternatively, dice 2-3 large tomatoes instead, but make sure they're very ripe.

Shallot - The mild flavor of the shallot pairs perfectly with the leek and fennel.

Garlic - Freshly chopped garlic is best in this leek soup.

Leek - You'll need the white and light green parts of 1 medium leek in this soup. You can definitely add more if you like.

Fennel - A small fennel bulb sliced quite finely infuses this soup with an unmistakable flavor.

Celery - This adds texture and extra freshness to the soup.

Orzo - You can subsitute orzo with small pasta such as ditalini or stelline.

Zucchini - Peeling the zucchini is optional for this soup.

Fresh basil - Finish the soup with some fresh shredded basil for a further boost of flavor.

How to make fennel leek soup

Heat the olive oil in a large stock pot or Dutch oven and add the tomatoes. Stir fry them for 2-3 minutes over medium-high heat.

Lower the heat to medium, add the shallot and garlic, and cook for 2 more minutes.

Add the leek, fennel and celery, season with ½ teaspoon salt and fry for 5 minutes, stirring ocasionally.

Stir in the orzo, zucchini and vegetable stock. Bring to a boil, then lower the heat and simmer gently for 15 minutes or until the orzo is cooked through.

Stir in the basil leaves, season to taste and serve with extra basil on top if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days.
• Reheat the fennel soup on the stovetop or in the microwave You may need to add some veggie stock because the orzo will continue to soak the liquid.
• If you want to freeze this soup, I recommend doing so without the orzo.

Recipe notes and tips

• You can top the soup with green onions, fresh parsley or some crushed red pepper before serving.
• Add the juice of ½ lemon at the end for extra brightness.
• You can use a mix of veggie stock and water for this soup.

If you liked this leek and fennel soup with orzo, you might also like some of my other easy vegan soup recipes:

• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Creamy Oyster Mushroom Soup
• Easy Vegan Potato Soup
• Easy Pinto Bean Soup
• Instant Pot Moroccan Lentil Soup

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