Vegan Lemon Chickpea Orzo Soup is easy to make in 30 minutes. Inspired by Greek Avgolemono, it's ultra creamy thanks to raw cashews. And fresh lemon juice and lemon zest give it incredible flavor.
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Vegan Lemon Chickpea Orzo Soup is inspired by the Greek egg and lemon soup called Avgolemono. While I love a good chickpea noodle soup, I wanted to change it up by using lemon and orzo like the classic Mediterranean recipe.
Obviously, adding cashew cream at the end isn't the same thing using eggs. And chickpeas aren't that similar to chicken.
Regardless, I think this "vegan Avgolemono" is satisfying and delicious. Once you give it a try, it may become one of your favorite vegan recipes with orzo.
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Why you'll love this recipe
- It's easy to make in 30 minutes.
- You can serve it as a starter or enjoy it as a complete meal.
- It's hearty and comforting with a lemony flavor and creamy texture.
Ingredients
If you or someone you cook for is gluten-free like me, I recommend DeLallo Gluten-Free Orzo. It's made with a mixture of corn and rice.
Variations
- Try whole-wheat orzo in place of white orzo if you can tolerate gluten.
- Stir in fresh baby spinach, baby kale, or baby chard to add some greens to your dish.
- Add some crushed red-pepper flakes for a spicy kick.
- Looking for a clear soup with a similar flavor profile? Try my lemon chickpea potato soup or vegan pesto white bean orzo soup.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the onion in olive oil until soft and slightly translucent.
- Add the garlic, carrots, and celery, and saute a couple more minutes.
- Next add the vegetable broth, bay leaf, lemon zest, and lemon juice. Once the broth comes to a low boil, add in the canned garbanzo beans and orzo. Allow the pasta to cook, stirring occasionally, until it's al dente.
- Lastly, stir in the cashew cream made from blending the raw cashews with water. Season to taste with salt and pepper and enjoy.
Amy's tip
For extra fresh flavor, you'll need both the zest and the juice from the lemon. Be sure to remove the yellow outside portion of the peel with a lemon zester, microplane, or box grater before squeezing out the juice.
Serving suggestions
This recipe makes four cups of soup as a starter or two large meal-size bowls. I love it with some warm sourdough bread.
Vegan Lemon Chickpea Orzo Soup pairs well with vegetable salads such as Mediterranean cucumber and tomato salad or green pepper and tomato salad.
Storing
The leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stove or in a microwave-safe bowl.
However, the soup will thicken up even more overnight, so you may want to add some extra vegetable broth or water and a squeeze of lemon before reheating it. This soup does not freeze well.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need ½ cup of dried chickpeas which will be approximately 1 ½ cups when cooked.
Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
Canned full-fat coconut milk, pureed white beans, or pureed silken tofu can all be used in place of the cashew cream. You will need about ½ cup.
More vegan orzo recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Vegan Lemon Chickpea Orzo Soup
Equipment
- high speed blender
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- ½ cup carrots, diced
- ½ cup celery, diced
- 4 cups vegetable broth
- 1 bay leaf
- 1 Tablespoon lemon zest
- 3 Tablespoons lemon juice
- ½ cup raw cashews*
- ½ cup water
- 1-15 ounce can chickpeas, (1½ cups) rinsed and drained
- ⅓ cup orzo, (gluten-free, if necessary)
- salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute for a few minutes until soft and slightly translucent. Then add the garlic and saute for 30 more seconds. Next add the carrots and celery and saute about 2 more minutes until the vegetables are soft.½ cup onion, 2 cloves garlic, ½ cup carrots, ½ cup celery
- Add the vegetable broth, bay leaf, lemon zest, and lemon juice to the pot with the vegetables and bring to a boil.4 cups vegetable broth, 1 bay leaf, 1 Tablespoon lemon zest, 3 Tablespoons lemon juice
- Meanwhile, blend the cashews and water in a high-speed blender until completely smooth. Set aside.½ cup raw cashews*, ½ cup water
- Once the soup has come to a boil, add the chickpeas and orzo to the pot. Cook, stirring occasionally, until the orzo is cooked al dente.1-15 ounce can chickpeas, ⅓ cup orzo
- Stir in the cashew mixture and add salt and pepper, to taste.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
Jen King says
This soup was a hit with my family! It’s so filling and delicious, and really does taste like Greek avgolemono soup!
Gianna says
Thank you very much for sharing this simple & delicious recipe. Our family loved it... Gone in 60 seconds! 😁
You are the best. Thank you from Manila,Philippines 🥰
Amy Katz says
So glad everyone enjoyed it, Gianna!
MARYELLEN GLORIE says
This was delicious! I wouldn't change a thing, except to double it next time. 🙂
Amy Katz says
Thank you so much, MaryEllen! I'm so happy you enjoyed it.
Joanne says
Thank you for this recipe, I’m excited to try it! I’ve always loved avogolemono soup and have been trying to find a way to make it vegan.
Amy Katz says
I hope you enjoy it!
sheila says
One of my favorite soups is Greek Avgolemono soup. Since it's made with chicken, I haven't been able to eat it since my body can no longer process meat. I was ecstatic to find a vegan substitute. This was beyond delicious. I followed the recipe exactly and it was so much better than I expected.
Thank you for coming up with an alternative to the meat version. I can finally enjoy my favorite soup again!!
Amy Katz says
I'm so happy you enjoyed it, Sheila!
Jess says
I added dried oregano to taste and it was delicious!
Amy Katz says
That's wonderful to hear, thank you Jess!
Laura Walker says
This looks yummy, but I can’t have nuts of any kind. Is there a substitute or can they be left out?
Thanks!
Amy Katz says
Thank you, Laura! You can either leave them out and enjoy it as a clear broth soup. Or you can use a little canned coconut milk if you're not allergic. Other options would be some pureed white beans or some unsweetened plain soy milk.
Phyl Cable says
I think this would be good with a little spinach thrown in too.
Amy Katz says
Absolutely!
Rick Sturgis says
Excellent
Julie says
I made this without onion, garlic or celery. I can't eat those particular items right now. I added extra carrots to make up for those items. In the future when I can add those back to my diet I will try this with all of the ingredients. Until then I will enjoy it this way because I loved this one!
Amy Katz says
I'm so happy to hear it, Julie!