Bright + Lemony Orzo Soup with Chickpeas
Bursting with fresh lemon flavour, this brothy orzo soup with chickpeas and plenty of dill is so easy (ready in about 40 minutes!) and the perfect light yet balanced plant-based dinner.
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I think it’s so weird that I will almost NEVER order a soup in a restaurant…but it’s one of the meals that I’m most excited about making at home.
It helps that it’s the kind of plant-based dinner my omnivore kids will rarely complain about. It makes it easy to get your veggies in (you know my dietitian heart LOVES the veggies). Plus, it’s a comforting one pot dinner that I’ll never get tired of because there are endless ways to make it.
This easy vegan orzo and chickpea soup is inspired by Greek avgolemono soup but it’s not quite true to the original because well, no chicken…but/and/also, this soup is light and brothy, without using a thickener to make it creamier (avgolemono actually refers to a mixture of egg and lemon used to thicken the soup).
Although, if you want it creamier, you could absolutely swirl in a little homemade cashew cream at the end. I tried it as I was testing this recipe and it’s delish!
This lemony orzo soup is SO satisfying because I’ve absolutely loaded it with aromatic veggies like onion, garlic and fennel (yes, you can sub celery if that’s what you’ve got!) plus a ton of fresh lemon and dill (essential!). You’ve got enough chickpeas to lend some plant-based protein and fibre plus silky orzo. Because, well, orzo is the best.
It’s the kind of midweek dinner hero made from mostly long storage veggies and pantry staples plus it comes together in about 35-40 minutes, depending on how fast you chop. So enough talking, let’s get cooking!!!
Looking for more flavourful, fun plant-based recipes that will have you feeling good? Grab a copy of my latest cookbook, Plant Magic!
Here’s how to make this bright + lemony orzo soup with chickpeas
First things first: let’s talk ingredients. If you’re new here, you need to know that I’m obsessed with Better Than Bouillon. I think it makes your soups taste better. Plus, it’s actually lower waste and more affordable per use than boxed broth. But if you don’t have it, or need a gluten free recipe, just sub broth for the water!
I’ve got a few tips and tricks and step-by-step photos here for you…but scroll down for the full recipe!
No orzo on hand? Any other tiny pasta, like ditalini, or stellini (stars) will be cute!
More nourishing vegan soups
- Easy + Nourishing Green Soup Recipe
- Brothy Red Lentil Soup With Carrots
- Roasted Tomato Soup with Sunflower Gremolata Topping
- Nourishing Vegan Lasagna Soup with Tofu Crumbles
- Carrot, Lentil and Fresh Ginger Soup with Coconut Milk
Bright + Lemony Orzo Soup with Chickpeas
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- ½ small fennel bulb, diced, or sub 2 ribs celery
- 2 medium carrots, diced
- 5 cloves garlic, chopped
- 7 cups water
- 2 tablespoons Better than Bouillon vegetarian chicken concentrate, sub gluten free broth in place of BTB + water for a GF option
- 1 large bay leaf
- ½ teaspoon dried oregano
- 2-14 ounce cans chickpeas, rinsed and drained
- 1 cup orzo pasta, sub dry or leftover rice for GF option
- ½ cup fresh dill, finely chopped
- 1 medium lemon, zested and juiced (about ¼ cup juice)
- 1 tablespoon nutritional yeast
- salt and pepper, to taste
Instructions
- Warm oil in a soup pot over medium heat. Add the fennel, onion and carrots and cook, stirring occasionally, until soft and glossy, about 8-10 minutes.
- Add garlic and stir often for one minute. Season with salt and pepper.
- Add water, bouillon concentrate, chickpeas, bay leaf and oregano and bring to a boil on high.
- Once boiling, add orzo and turn heat back down to medium. Simmer until tender, 12-15 minutes.
- Turn off heat, add nutritional yeast, lemon juice, zest and dill. Stir and taste. Adjust lemon, salt or pepper as desired. Enjoy!
18 Comments on “Bright + Lemony Orzo Soup with Chickpeas”
This was a hit and I love that it is protein packed. I didn’t tell the non-vegans it was tofu based and they had no idea. Did prep the day before as suggested.
Hi Barb,
I’m assuming you’re speaking to the Fried Pickle Dip here…I am so glad you liked it!!
This orzo soup was so bright and refreshing! Not to mention, it was filling with the orzo, and the chickpeas. Will be making this through all the seasons.
I am so, so glad you liked it Cynthia…and the fact that you called it refreshing means I did my job ha ha…I really wanted to create a soup you’d crave even when the sun shines! Thanks so much for leaving a review 🙂
Made this soup today and I love it!!!
So fresh yummy and filling. Will definately be making it again!
So glad you enjoyed it Kim! Thank you for taking the time to leave a review 🙂
Surprisingly yummy! It was a perfect, easy and tasty dish to make after a day in the garden. I didn’t have dill so I substituted fresh thyme and spicy oregano which was growing in the garden. It’s a delight to have you in my kitchen Desiree. I am definitely eating healthier thanks to you.
Ooh, so glad to know that thyme and oregano work well too…such a great way to use up those herbs that grow like wildfire, don’t they?!?
Wow. I was hesitant to try this but I really enjoyed it. I didn’t have nutritional yeast so I did add some Parmesan, I loved it. I will make it again for sure.
Oh yay!! I know…a lemony soup (?!) could give you pause but I’m so glad you gave it a try. I really like this one too 🙂
This soup is perfect for our unusually cold spring – it tastes light and fresh AND is warm and comforting!
The only change I made was to use low carb orzo that I cooked separately and added to each bowl as I served the soup.
Hi Lisa,
I am so glad you liked it! May I ask what type of low carb orzo you use? Someone else might love this variation
Hi Desiree,
The low carb orzo (risoni) I use is Ciao Carb Nutriwell Stage 3 pasta. 50g serving(dry) is 13 net carbs. I really like the Ciao Stage 3 pastas; they’re about the best I’ve found for taste and texture and a decent protein count too.
There is new brand that I am going to try – PSquared Eat Smart . A 50g(dry) serving is 7.1 net carbs. I’ll let you know how it is. I’m placing an order next week.
I don’t know if you’re allowed to say, but I order all my lower carb products from The Low Carb Grocery in Burnaby. I am particularly devoted to Joseph’s flatbread products. Lavash, pitas, wraps; most at less than 8 net carbs per serving. Makes a huge difference in my type 2 diet!
Ah, thank you so much for sharing this Lisa!! I know this will really help others who need to work on their blood sugar control too.
You likely have all of these ingredients in your pantry which makes it super easy to pull together. It’s light, yet filling, and so delicious. Leftovers soaked up broth and left a wonderful second meal. I added a leftover sliced sausage for my meat loving husband. Will definitely make it again.
Hi Shari,
I love how you used the plant-based recipe as a base and added a bit of meat to satisfy your family’s needs. I talk about this all the time: plant-based is for everyone!! Just make it your own 🙂
Loved it! Thank you for another yummy recipe. I added chopped kale and zucchini at the end. Perfect recipe for spring…..or anytime really!
I love the extra dose of greens…great idea!