Finely chop the red onion and garlic, and dice the carrot and leek. Clean leeks thoroughly.

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and leek; sauté for about 6 minutes.

Prepare vegetable broth by dissolving a broth cube in boiling water, set aside once ready.

Once vegetables are softened, add orzo and broth. Sprinkle in dried thyme and stir.

Bring to a gentle boil, then reduce heat to low and simmer for 12 minutes, stirring occasionally.

Adjust seasoning with salt and pepper, then stir in dill and lemon juice.

Ladle soup into bowls, drizzle with olive oil, and garnish with extra dill before serving.