Lemon Vegetable Orzo Soup

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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.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Lunch, Soup

Cuisine: American, Mediterranean

Diet: Vegan, Vegetarian

Servings: Cups

Calories: 118kcal

Author: Megan Calipari

Cost: $4

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

Notes

I love to make this soup with either Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base.

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.

Nutrition