I’m so excited to share my favorite vegan orzo soup recipe with you today!
This hearty, veggie-packed dish has saved many weeknight dinners.
The combination of tender orzo pasta swimming in rich broth alongside chickpeas and vibrant greens creates pure comfort in a bowl.
It’s super adaptable too. You can swap ingredients based on what’s in your fridge!
My secret trick takes this soup from good to absolutely crave-worthy.
Ingredients
Recommended Tools
Making this vegan lemon chickpea orzo soup is much easier when you have the right tools at your disposal. With just a few kitchen essentials, you can chop, simmer and stir your way to a delicious plant-based meal without any frustration or mess.
- Large Soup Pot:
A spacious pot with high sides gives you plenty of room for sautéing vegetables and simmering the orzo without spillover.
- Chef’s Knife:
Makes quick work of dicing onions, chopping carrots and mincing garlic cloves.
- Wooden Spoon:
Perfect for stirring the soup and preventing the orzo from sticking to the bottom of the pot.
- Citrus Juicer:
Helps extract maximum juice from the lemons without seeds falling into your soup.
- Microplane Zester:
Creates fine lemon zest that distributes evenly throughout the soup for bright flavor in every bite.
- Measuring Cups:
Ensures you add the right amounts of broth, orzo and tahini for perfect soup consistency.
Instructions
Let’s get cooking on this amazing vegan orzo soup! Here’s how to bring it all together:
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Toss in 1 medium diced onion, 4 medium chopped carrots, and 3-4 minced garlic cloves. Sauté these veggies until they’re nice and soft, releasing all those wonderful aromas!
- Sprinkle in 1 teaspoon of dried thyme or dill (your choice!) and give everything a good stir. This is where the magic starts to happen!
- Pour in 4 cups of vegetable broth and add 1 can of drained and rinsed chickpeas. Then add 1½ cups of orzo pasta to the pot. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 9-10 minutes, or until the orzo is tender.
- While that’s simmering, grab a small bowl and whisk 2 tablespoons of tahini with the juice from 3-4 lemons. Add a splash of the hot soup broth to this mixture to thin it out, then stir it back into the soup. This trick creates the most amazing creamy texture without any dairy!
- Now add 2 cups of chopped spinach or kale to the pot, along with some lemon zest for an extra zing! Season with salt and pepper to taste.
- Cook for just another minute or two until your greens wilt down. Give it a taste and adjust seasonings if needed.
- Ladle this sunshine-in-a-bowl into your favorite soup dishes and enjoy while it’s warm!
Don’t be afraid to play with the amount of lemon juice – add more if you love that bright, citrusy kick!
And if you have fresh herbs on hand, toss them in at the end for an extra flavor boost!
Pro Tips
To save time and enhance flavor, prepare the tahini-lemon mixture while the orzo is cooking by whisking tahini with fresh lemon juice in a small bowl until smooth,
then gradually add a few tablespoons of hot broth to thin it before incorporating into the soup.
Substitutions & Variations
This versatile vegan orzo soup can be transformed with simple swaps that maintain its comforting essence while introducing new flavors and textures.
- Mediterranean Version: Swap thyme for oregano, add kalamata olives, sun-dried tomatoes and finish with fresh parsley for a Greek-inspired twist.
- Autumn Harvest: Replace spinach with roasted butternut squash cubes, add sage instead of thyme and toss in some toasted pumpkin seeds as garnish.
- Protein Boost: Add cubed tofu or tempeh when sautéing vegetables, increase chickpeas to two cans or stir in 1/4 cup nutritional yeast for added protein.
- Gluten-Free Option: Substitute orzo with quinoa, millet or gluten-free small pasta shapes and extend cooking time as needed for chosen grain.
- Spicy Variation: Add 1 teaspoon red pepper flakes, 1 tablespoon curry powder and a splash of coconut milk instead of tahini for a warming kick.
- Summer Fresh: Use fresh herbs like basil and mint, add cherry tomatoes and zucchini during the last few minutes of cooking for a lighter seasonal version.
Leftovers & Storage Tips
When properly stored, your vegan lemon chickpea orzo soup transforms from a delicious dinner into tomorrow’s effortless meal.
I’ve found this soup keeps beautifully in the refrigerator for up to 4 days in an airtight container.
If you’re planning further ahead, freeze individual portions for up to 3 months!
Just remember to let it cool completely before refrigerating or freezing.
Comforting Weeknight Dinner
Vegan Lemon Chickpea Orzo Soup
A bright, creamy vegan soup featuring orzo pasta, chickpeas, and fresh lemon.
- 1 medium onion, diced
- 4 medium carrots, peeled and chopped
- 3–4 cloves garlic, minced
- 4 cups vegetable broth
- 1 ½ cups orzo pasta
- 1 can chickpeas, drained and rinsed
- 3–4 lemons, juiced (plus zest)
- 2 cups spinach or kale, chopped
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tsp dried thyme or dill
- Salt and pepper to taste
- Sauté onion, carrots, and garlic in olive oil until soft.
- Add thyme, broth, chickpeas, and orzo; simmer 9-10 minutes.
- Whisk tahini with lemon juice and a bit of soup broth, then stir into soup.
- Add greens, lemon zest, salt, and pepper; cook until greens wilt.
- Serve warm.
