Name: Mediterranean Lemon Orzo Soup (vegan)
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tbsp olive oil (extra virgin); 1 cup onion (peeled and diced (about 1/2 a brown or yellow onion)); 2 cloves garlic (minced (finely diced)); ½ cup carrots (peeled and diced (about 2 carrots)); ½ cup celery (diced (about 2 stalks)); 4 cups vegetable broth; ⅔ cup orzo (uncooked); 1 can chickpeas (drained & rinsed (1 15 ounce can)); ¼ cup lemon juice ((about 2-3 lemons)); 1 tbsp fresh dill (chopped); salt & pepper (adjust to your taste ); 2 cups baby spinach (rinsed (roughly a handful))

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This easy and delicious vegan Mediterranean Lemon Orzo Soup is abundant with bright citrusy flavor. Made with all plant-based ingredients including orzo, chickpeas, carrots, celery, onion, dill and spinach in a rich lemony broth. Oil-free option.

A bowl of vegan Mediterranean lemon orzo soup with chickpeas and vegetables.

Soup is the ultimate comfort food. In fact, I can't think of a more satisfying way to feed the body and soul than a bowl of this simply delish and hearty homemade vegan soup. The combination of soft chewy orzo pasta, chickpeas and veggies simmered in a tangy broth with lemon and fresh dill is just so good. What's not to love about a filling 1-pot dish you can serve in about 30 minutes!

Fresh lemon really is the star of this soup. A squeeze of lemon brings out the best in the other ingredients. In fact, I often prefer lemon to salt as a flavor enhancer. I use lemon in many of my favorite recipes, including lemon artichoke orzo salad and lemon roasted rainbow potatoes.

Why this recipe works

This recipe is inspired by the popular Greek avgolemono soup. Since traditional avgolemono soup is often prepared with chicken broth and egg (to thicken the broth), it's definitely not vegan.

I've tried quite a few vegan versions of traditional Greek or Mediterranean lemon orzo soups that I liked but didn't love. Some recipes include tahini, almond butter, or cashew cream to replace eggs in order to thicken the soup. Personally, I don't think it's necessary to add those other ingredients to this soup. Since the orzo in this recipe is cooked in vegetable broth, it adds its own creaminess. I love that the light lemony taste isn't muted by heavy flavors. Plus there are fewer ingredients and steps in this recipe, making it even easier to prepare!

Ready to see how easy it is to make the best Mediterranean lemon orzo soup? Let's do this!

Table of Contents

Why this recipe works
Ingredient Notes
Instructions
Equipment
FAQ's
Recipe
Comments

Ingredient Notes

Glass bowls filled with ingredients for Mediterranean lemon orzo soup including: orzo pasta, chickpeas, carrots, celery, onion, garlic, fresh dill, baby spinach, lemon juice, vegetable broth, and salt and pepper.

See the printable recipe card below for quantities & details

Orzo - I use 100% durum wheat semolina orzo. You can also use gluten-free orzo if needed. See the FAQ's below for more GF tips.
Chickpeas - canned or precooked (I use canned - it's easier)
Carrots - diced
Celery - diced
Onion - diced
Fresh garlic - minced (finely chopped)
Spinach - I use fresh baby spinach. Substitute with kale if preferred.
Fresh lemon juice - I prefer fresh, but bottled lemon juice will work too.
Vegetable broth - packaged, homemade, or vegan bouillon mixed in water.
Fresh dill - I love dill in this recipe but you can substitute it with fresh basil.
Olive oil - extra virgin
Salt & pepper

Instructions

NOTE: This recipe yields 4 servings.

Olive oil and diced onion in a soup pot next to small glass bowls containing diced carrot and celery.

Step 1: Pour olive oil into a 4 quart or larger soup pot. Place over medium heat. Add onions. Sauté (cook) about 3-5 minutes until onions become soft and translucent. Stir occasionally to prevent the onions from burning.

Diced celery with sautéed carrot, onion and garlic in a soup pot.

Step 2: Add garlic, carrots and celery. Continue cooking about 5 minutes. Be sure to stir frequently to prevent the veggies from browning or the garlic and onion from burning.

Oil-free cooking tip - If you prefer to prepare this recipe without oil, simply replace the oil with water. Follow the directions as is, but keep a close check on the onions, garlic, and veggies to make sure they don't burn. Add more water as needed, a tablespoon at a time.

Sautéed onion, garlic, carrots and celery in a soup pot.

Step 3: Once the veggies are getting soft, it's time to add the the broth.

A soup pot with sautéed onion, garlic, carrots, chickpeas and uncooked orzo covered with vegetable broth.

Step 4: Add broth. Increase the heat to bring to a rolling boil. Stir in the orzo and chickpeas. (Drain and rinse the chickpeas before adding. See the FAQ's below).

A soup pot with sautéed onion, garlic, carrots, chickpeas, and orzo cooked in vegetable broth.

Step 5: Reduce heat to a low, gentle boil. Allow the orzo to cook about 8-10 minutes or until it is tender but not mushy (al dente). Stir from the bottom of the pan frequently to prevent the orzo from sticking.

Fresh baby spinach added to a soup pot with sautéed onion, garlic, carrots and celery with vegetable broth.

Step 6: Remove from the stove and stir in the lemon juice, dill, salt and pepper. When you are ready to serve the soup, stir in a handful of spinach leaves.

Spinach Tip: Add the spinach just before you serve the soup, as it will continue to wilt and cook in the hot soup, eventually becoming a bit mushy. Unless you plan to eat all the soup in one meal, don't add spinach to the whole pot. Instead, reserve some fresh spinach leaves to stir in when you're ready to eat.

A soup pot filled with freshly cooked vegan
Mediterranean lemon orzo soup made with sautéed onion, garlic, carrots, celery, orzo, chickpeas, lemon, fresh dill and baby spinach in vegetable broth.

Soup's on . . . enjoy!

Serving Suggestions: This vegan Mediterranean lemon orzo soup is hearty enough to be a meal in itself with a slice of toasty garlic bread. It also makes a wonderful companion to a crisp vegan Caesar salad, a perfect partner with the tastiest vegan zucchini ravioli, or with this fan favorite garden fresh zucchini casserole. And if you want a nice lemony dessert - take a look at these!

Equipment

Here are the few kitchen tools you may need to prepare this recipe:

Soup pot - 4 quart of larger
Measuring cup
Measuring spoons
Kitchen knife
Long handled spoon for stirring

FAQ's

What is orzo?

Orzo is a type of pasta shaped like a large grain of rice. Its name means "barley" in Italian, because of its grain-like appearance. Orzo is commonly used in Mediterranean cuisine and is served in a variety of ways, including in soups and salads.

Can I use any other type of pasta instead of orzo?

Yes, if you don't have orzo, you can substitute it with other small pasta shapes like ditalini, small shells, or even broken spaghetti. Adjust the cooking time according to the pasta you choose.

Is this soup gluten-free?

No, traditional orzo pasta contains gluten. However, you can make this soup with gluten-free pasta made with rice or quinoa instead of orzo. Always be sure to check that all ingredients you use are gluten-free.

Why do the chickpeas need to be rinsed before using?

Chickpeas can be eaten right out of the can. In fact the liquid they are packed in (known as aquafaba) is often used as an egg replacer in vegan cooking. The reason to rinse them in this recipe is to remove some of the added salt which is contained in the liquid.

How long does vegan Mediterranean lemon orzo soup keep?

You can store leftover soup refrigerated in a covered food safe container up to three days. The orzo will likely absorb most of the broth, so you may want to add extra broth or water to thin it before reheating.

Can I freeze this soup?

Yes, this soup freezes well. Cool it completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. You may need to add extra broth or water to thin it to a consistency you like.

Love soup? Here are more of our favorite vegan soup recipes you might enjoy!

If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

Mediterranean Lemon Orzo Soup (vegan)

Why this recipe works

Ingredient Notes

Instructions

Equipment

FAQ's

Recipe