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Lemon Orzo Soup

Lemon Orzo Soup

Here’s a bright, cozy, and satisfying Vegan Lemon Orzo Soup recipe that’s perfect for any season. It’s creamy without dairy, comforting without heaviness, and bursting with citrusy freshness. This soup brings together orzo pasta, vegetables, and a rich lemony broth — think of it as a plant-based twist on Greek avgolemono soup.

🍋 Vegan Lemon Orzo Soup

🥣 Ingredients (Serves 4–6):

  • 1 tbsp olive oil (or use vegetable broth for oil-free)

  • 1 medium yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 6 cups vegetable broth (low sodium preferred)

  • 3/4 cup dry orzo pasta

  • 1/2 tsp dried thyme

  • 1/2 tsp turmeric (for color and subtle flavor)

  • Salt and black pepper, to taste

  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)

  • 1 tsp lemon zest (optional, for extra brightness)

  • 2 cups baby spinach or chopped kale

  • 1/2 cup full-fat canned coconut milk or cashew cream (optional for creaminess)

  • Fresh parsley or dill, for garnish

🥄 Instructions:

  1. Sauté the base vegetables
    In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook for about 5–7 minutes until vegetables are softened. Stir in the garlic and sauté for another minute until fragrant.

  2. Add spices and broth
    Stir in the thyme, turmeric, salt, and pepper. Pour in the vegetable broth and bring to a gentle boil.

  3. Add orzo and simmer
    Stir in the orzo pasta and reduce heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender.

  4. Stir in greens and lemon
    Add the spinach (or kale) and stir until wilted. Add lemon juice and zest. If using coconut milk or cashew cream, stir it in now for a richer, creamier texture.

  5. Adjust and serve
    Taste and adjust salt, pepper, or lemon to your preference. Serve hot, garnished with chopped fresh parsley or dill.

🌿 Optional Add-ins:

  • Chickpeas or white beans for added protein

  • Vegan chicken strips or tofu cubes for a heartier meal

  • A pinch of nutritional yeast for a savory depth

🧊 Storage Tips:

  • Keeps in the fridge for up to 4 days.

  • The orzo will continue to absorb liquid, so add extra broth when reheating.