Lemon Chickpea Vegan Orzo Soup is creamy and easy to make. If you miss the flavors of Greek Avgolemono, this 30 minute vegan version is for you. Makes 4 servings as a starter or 2 as a main dish.
In a large pot or dutch oven, heat the olive oil over medium heat.
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.
Add the vegetable broth, bay leaf, lemon zest, and lemon juice to the pot with the vegetables and bring to a boil.
Meanwhile, blend the cashews and water in a high-speed blender until completely smooth. Set aside.
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.
Stir in the cashew mixture and add salt and pepper, to taste.
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Notes
Expert tips:
If you do not have a high-speed blender such as a Vitamix or Blendtec, soak the cashews in hot water for at least an hour before blending to soften.
Be sure to remove the yellow outside portion of the peel with a lemon zester before squeezing out the juice.
Storing:Leftover soup can be stored covered in the refrigerator for up to 3 days days. The soup will thicken up, but a little water or vegetable broth can be added to it when re-heated, if desired.