Lemon Orzo Soup (Vegan)

5 from 3 votes

Creamy Lemon Orzo Soup (Vegan) is inspired by both Greek Avgolemono and chickpea noodle soup. It's hearty, comforting, and easy to make in 30 minutes.

This recipe serves 4 as a starter or 2 as a main dish.

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 299kcal

Author Amy Katz

Ingredients

1 Tablespoon olive oil
1/2 cup onion diced
2 cloves garlic minced
1/2 cup carrots diced
1/2 cup celery diced
4 cups vegetable broth
1 bay leaf
1 Tablespoon lemon zest
3 Tablespoons lemon juice
1 can chickpeas (1 1/2 cups) rinsed and drained
1/3 cup orzo (I use gluten-free)
1/2 cup raw cashews (See Notes)
1/2 cup water
salt and pepper to taste

US Customary - Metric

Instructions

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.
Then 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.

Video

Notes

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.

Leftover soup can be stored in the refrigerator for a couple of days. The soup will thicken up, but a little water or vegetable broth can be added to it when re-heated, if desired.

Nutrition