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.
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.
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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.