Vegan Lemon Chickpea Orzo Soup
This Vegan Lemon Chickpea Orzo Soup is a bright, cozy one-pot meal made with tender vegetables, hearty chickpeas, and delicate orzo in a flavorful lemon-infused broth. Light yet filling, this easy plant-based soup is perfect for meal prep, chilly evenings, and healthy weeknight dinners.
Ingredients
- Main Ingredients:
- 1 cup dry orzo pasta
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup diced onion
- 2 cups fresh spinach or kale optional
- Flavor Base:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Juice of 1–2 lemons about 3–4 tablespoons
- 1 teaspoon lemon zest
- Optional Garnish:
- Fresh parsley
- Red pepper flakes
- Extra squeeze of lemon
Instructions
- Prep Ingredients
- Chop carrots, celery, and onion evenly.
- Mince garlic.
- Rinse chickpeas.
- Zest and juice the lemon.
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add Broth & Chickpeas
- Pour in vegetable broth.
- Add chickpeas, thyme, oregano, salt, and pepper.
- Bring to a gentle boil.
- Cook the Orzo
- Stir in orzo and reduce heat to a simmer.
- Cook 8–10 minutes, stirring occasionally, until orzo is tender.
- Finish the Soup
- Stir in spinach or kale and cook 1–2 minutes until wilted.
- Turn off heat.
- Add lemon juice and lemon zest.
- Taste and adjust seasoning as needed.
- Serve
- Let sit 5 minutes before serving.
- Garnish with parsley, red pepper flakes, or extra lemon.
Notes
- Add lemon at the end to keep flavor bright.
- Orzo absorbs liquid as it sits—add extra broth when reheating.
- Avoid overcooking orzo to prevent mushy texture.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months (orzo may soften slightly after thawing).