Begin by finely chopping the red onion and garlic, then dice the carrot and leek, ensuring to include the green parts.

In a large pot, heat olive oil over medium heat. Add the chopped red onion, garlic, carrot, and leek. Season lightly with salt and pepper, and sauté for about 6 minutes until the vegetables are softened.

Dissolve a vegetable broth cube in about 6 1/3 cups of boiling water to create your broth. Set the broth aside while you continue with the soup preparation.

Once the vegetables are tender, add the orzo to the pot and stir well. Pour in the prepared hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil.

Reduce heat to a simmer, allowing the soup to cook for about 12 minutes. Stir occasionally. As the orzo cooks, it will absorb the flavors of the broth.

After simmering, taste your soup and adjust the seasoning with additional salt and pepper if needed. Add a splash of lemon juice and fresh dill just before serving.

Ladle the hot soup into bowls and garnish with extra dill sprigs. Serve immediately.