vegan orzo soup

Vegetable Chickpea Orzo Soup is delicious one pot dinner easy to make in Instant Pot. It makes healthy and comforting meal perfect for busy weeknights.

Chickpea Orzo Soup

Olive oil

garlic

dry orzo pasta

frozen mix vegetables

garbanzo beans- rinse, wash and drain water

(15 oz.) of fire roasted diced tomatoes

vegetable broth (or water)-

Italian Seasoning

Salt and Pepper per taste

lemon juice

cheese yeast

herbs

Red pepper flakes

A lemony soup that is filling, comforting, &amp; has the bonus of being vegan and packed with protein &amp; fresh veggies!

Vegan Lemon Orzo Chickpea Soup

Tbsp (28 grams) vegan butter)

onion, diced (about 1 1/2 cup or 150 grams)

(140 grams) chopped carrot (about 2-3 carrots)

(12 grams) garlic, minced

parsley

tsp (3 grams) salt (can add more if needed)

tsp (.5 grams) ground black pepper

orzo pasta

vegetable broth

chickpeas

(78 ml) lemon juice (about 2 large lemons, juiced)

Tbsp (3 grams) fresh Dill (large stem removed)

Add the vegan butter to a soup pot...

Add the vegan butter to a soup pot or dutch oven and heat until melted.

Once melted, add in the onion and sauté...

Once melted, add in the onion and sauté for 3-5 minutes until translucent.

Then, add in the chopped carrot, minced garlic,...

Then, add in the chopped carrot, minced garlic, dried parsley, salt, and pepper. Sauté everything together an additional 5 minutes.

Next, add in the orzo and "toast" it...

Next, add in the orzo and "toast" it by mixing it with the veggies for about 1 minute.

Once the orzo is toasted, add in the...

Once the orzo is toasted, add in the veggie broth, chickpeas, lemon juice, and fresh dill. Bring the pot of soup to a boil and cook an additional 7-10 minutes until the orzo has cooked through and is al dente.

Remove the pot of soup from the heat...

Remove the pot of soup from the heat and serve immediately. If desired, season with additional salt & pepper to taste and garnish with additional fresh Dill. Enjoy!

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This Vegan Lemon Orzo Chickpea Soup is ridiculously cozy, comforting, & filling! It's packed with protein and fresh veggies for a vegan lemon soup you will crave on a chilly day.

This delicious white bean and orzo soup is filling, nutritious, and full of flavor! Perfect for anyone dealing with cold weather.

White Bean Soup with Lemon and Orzo

olive oil

onion

carrots (diced)

garlic (minced)

celery

oregano

white beans

lemons (juiced)

lemon

dill (chopped)

orzo

kale (chopped

cashew butter (or tahini)

turmeric

In a pot over medium heat, add the onion, carrot, celery, garlic, and oregano. Sauté until softened, approximately 5 minutes. 

Add the vegetable broth, drained and rinsed can of beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered.

Stir in fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking.

Stir in the cashew butter or tahini and turmeric, along with the kale until heated through. Serve immediately. 

One-pot Lemon Chickpea Orzo Soup is the best bright and flavorful soup to warm you up in the colder months. All you need is 11 simple plant-based ingredients. Vegan, Oil-free and gluten-free option.

Lemon Chickpea Orzo Soup

olive oil butter

celery (finely chopped)

carrots (peeled and finely chopped)

Italian seasoning blend

flour

Baby spinach

1/2-1 lemon

Salt and black pepper (to taste)

Zest of 1/2–1 lemon (start

salt

Aromatics: Warm the oil or butter in a large dutch oven over medium-high heat. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, until the onions are golden. Stir in the garlic and Italian seasoning and cook for about 30 seconds.

Thicken the Soup: Sprinkle the flour over the vegetables and cook for another minute or so, stirring frequently. (Note: see recipe notes for a gluten-free option)

Bring to a Boil: Add the chickpeas and broth and stir well, until the flour has dissolved. Cover and bring the soup to a boil over high heat.

Simmer: Uncover, add the orzo and stir well; reduce the heat to medium and simmer for another 10 minutes, or until the orzo is tender. Stir frequently to prevent the orzo from sticking to the bottom of the pot.

Make the Gremolata: While the soup is simmering, combine the parsley, lemon zest, and salt together in a small bowl to make the gremolata. Set aside.

Final Touches: Turn the heat to low once the orzo is cooked and stir in the spinach and lemon juice. Season with additional salt and pepper to taste, if necessary.

Serve: Divide the soup into serving bowls and garnish with gremolata and a drizzle of olive oil, or as desired. Store leftovers in the refrigerator for up to 5 days, or the soup can also be frozen for up to 2 months.

Top 4 vegan orzo soup recipes from across the web

The most viewed vegan orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chickpea Orzo Soup

Vegan Lemon Orzo Chickpea Soup

White Bean Soup with Lemon and Orzo

Lemon Chickpea Orzo Soup

Top 4 vegan orzo soup recipes from across the web

The most viewed vegan orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Orzo Soup

Vegan Lemon Orzo Chickpea Soup

White Bean Soup with Lemon and Orzo

Lemon Chickpea Orzo Soup

The most viewed vegan orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine