This vegan Lemon Vegetable Orzo Soup is an easy and delicious recipe! It is packed with vegetables, fresh lemon, chickpeas, and plenty of orzo for a simple but hearty soup you will make all Winter long.
Anyone who knows me knows I love soup. I make a big pot of soup almost every week. Even in the Summer! Sometimes it is Acorn Squash Soup or Instant Pot Lentil Soup or even Vegan Barley Soup. I just love that I can use any vegetables I have on hand, and it is easy to reheat quickly for lunch.
And my latest favorite is this Lemon Vegetable Orzo Soup. It is easy to make, and has big lemon flavor and plenty of vegetables and chickpeas. And it makes a huge batch, so any time I make it, I pack it into smaller containers and have it for lunch at work all week! So let's make it.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is all made in one pot, so clean up is easy.
- This Lemon Vegetable Orzo Soup is vegetarian and vegan, so anyone can enjoy it.
- It is packed with flavor from fresh garlic, lemon zest, and lemon juice.
- And most importantly, it is absolutely delicious!
Ingredients
Orzo: Orzo is one of my favorite pasta shapes because it is so versatile. It makes a delicious Creamy Tomato Orzo and Lemon Orzo Pasta Salad. Any brand you have works!
Fresh Lemon: This soup uses both lemon zest and lemon juice for tons of flavor!
Vegetable Stock: I actually used Better Than Bouillon No Chicken Base, but I love their Vegetable Base as well.
Chickpeas: Chickpeas make this soup feel meal-worthy. But you can also use a white bean, like Great Northern Beans or Navy Beans.
Parsley: I know parsley feels like a garnish, but in this Lemon Vegetable Orzo Soup, it really complements the lemon flavor, so don't skip it!
Instructions
Step 1. Heat olive oil in a large Dutch oven over medium heat.
Add chopped onion, celery, carrots, and garlic. Season with a small pinch of salt and plenty of black pepper.
Cook, stirring occasionally until the vegetables begin to soften and the onion is translucent, 5-7 minutes.
Step 2. Then, add vegetable stock, chickpeas, oregano, and crushed red pepper.
Bring the soup to a simmer, then reduce the heat to low and cover.
Next, simmer the soup covered, stirring occasionally, for 15-20 minutes, or until the vegetables are soft.
Step 3. Now, add the orzo and simmer the Lemon Vegetable Orzo Soup uncovered for about 8 minutes, until the orzo is cooked through.
Step 4. Then, add chopped spinach, parsley, lemon juice and lemon zest.
Stir to wilt the greens, then remove from heat.
Taste for seasoning and add additional salt and pepper if necessary.
Recipe FAQs
Store the soup in airtight containers and store in the refrigerator for up to 5 days.
Orzo is rice-shaped pasta! It is made with semolina flour, just like most other store-bought pastas.
Only add the orzo into the soup for the last 10 minutes of cooking so it doesn't overcook.
Expert Recipe Tips
After simmering the soup for 15-20 minutes, taste the vegetables to ensure that they are tender. If you chop your vegetables larger than I do, your soup may need to simmer a bit longer.
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📖 Recipe
Lemon Vegetable Orzo Soup
Equipment
- 1 Large Dutch oven or other large pot
- 1 Cutting Board
- 1 Knife
- 1 Vegetable Peeler
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, diced into ½" cubes
- 3 Medium Ribs of Celery, diced into ½" cubes
- 2 Large Carrots, peeled and diced into ½" cubes
- 3 Large Cloves of Garlic, minced
- 7 Cups Lower Sodium Vegetable Stock see note
- 15 oz Can of Chickpeas, drained and rinsed
- 2 teaspoon Dried Oregano
- ¼ teaspoon Crushed Red Pepper Flake optional
- 1 Cup Orzo
- 1 Cup Lightly Packed Spinach, chopped
- 1 Cup Lightly Packed Italian Parsley, chopped
- 1 ½ teaspoon Lemon Zest this is the zest of 1 lemon
- 2 tablespoon Lemon Juice
- Salt and Black Pepper to Taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, celery, carrot, and garlic. Season with a pinch of salt and pepper and cook, stirring occasionally until the onion is translucent, about 5-7 minutes.2 tablespoon Extra Virgin Olive Oil, 1 Medium Yellow Onion, diced into ½" cubes, 3 Medium Ribs of Celery, diced into ½" cubes, 2 Large Carrots, peeled and diced into ½" cubes, 3 Large Cloves of Garlic, minced
- Add vegetable stock, chichpeas, oregano and crushed red pepper flakes. Stir and bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 15-20 minutes, or until the vegetables are soft. See note!7 Cups Lower Sodium Vegetable Stock, 15 oz Can of Chickpeas, drained and rinsed, 2 teaspoon Dried Oregano, ¼ teaspoon Crushed Red Pepper Flake
- Add orzo and cook uncovered for 8-10 minutes, or until the orzo is tender.1 Cup Orzo
- Add chopped spinach and parsley, and the lemon zest and lemon juice. Stir to wilt the greens, then remove the soup from heat. Taste and add additional salt and pepper if necessary, then serve.1 Cup Lightly Packed Spinach, chopped, 1 Cup Lightly Packed Italian Parsley, chopped, 1 ½ teaspoon Lemon Zest, 2 tablespoon Lemon Juice
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