Lemon Chickpea Orzo Soup (Vegan Avgolemono)

This vegan lemon chickpea orzo soup is the ultimate comfort dish! It's loaded with flavor, made in one pot and is ready to eat in under 30 minutes. Plus, it's the perfect meal to keep you warm through the colder months!

Inspired by Greek avgolemono soup, which is traditionally prepared with chicken and egg (to thicken the broth), this plant-based version is just as satisfying, flavorful, and veggie-packed! If you're a soup lover like me, this will become one of your go-to soup recipes all year round.

Similar to my vegan broccoli cheddar soup and the tuscan farro soup, this lemon chickpea orzo soup recipe comes together in one pot in under 30 minutes. Plus, the leftovers are great to enjoy for lunch or dinner the next day.

Why you'll love this recipe

• The perfect comfort food: If you need something warm and cozy on a cold day, this soup is the perfect choice.
• Healthy, hearty & filling: This soup is packed with plant-based protein, complex carbs, healthy fats, veggies and fiber. Plus, it's naturally dairy-free and vegan, and can easily be made gluten-free, if needed!
• Quick & easy to make: You only need one pot, simple ingredients that you likely already have and 30 minutes of cooking time!

Ingredients

• Orzo: A key ingredient that makes this soup hearty and comforting. Feel free to use whole wheat orzo or gluten-free orzo.
• Chickpeas: This soup is traditionally made with chicken, but we’re going vegan friendly with chickpeas (aka garbanzo beans)! Chickpeas provide a good source of both protein and fiber. You could also use white beans such as great northern beans, navy beans, cannellini beans (aka white kidney beans) or butter beans.
• Aromatics: A classic mirepoix including onion, carrots and celery plus some garlic sauteed in olive oil creates the aromatic foundation of this soup. I used a yellow onion but you can use a sweet onion or shallots here as well.
• Broth: I prefer to use homemade or store bought vegetable broth for ample flavor. Vegan chicken stock (like the Bouillon no-chicken base) works great, too.
• All-Purpose Flour: To help thicken the soup slightly. You could also use whole wheat flour or 1:1 gluten-free all-purpose flour.
• Spinach: For a pop of color and extra nutrients, I like to stir in a few handfuls of hearty greens, like baby spinach or chopped kale.
• Lemon juice: Freshly squeezed is always best, as fresh lemon juice adds a brightness to the soup that the store-bought lemon juice can't always replicate. You could also add 1 to 2 teaspoons of fresh lemon zest to make the flavor pop even more! 
• Seasoning: We'll be using Italian seasoning, salt and black pepper.
• Fresh herbs: Add fresh dill or fresh parsley at- the very end into the soup or as a garnish for added flavor. Feel free to use dried herbs in a pinch, or another of your favorite fresh herbs like basil, rosemary or thyme. You could also add a bay leaf to the soup and remove before serving.

See recipe card below for a full list of ingredients and measurements.

Instructions

1. In a large dutch oven or large pot, heat olive oil over medium heat then sauté the onion, celery, and carrots until softened, about 5 minutes. Add in the garlic and saute for additional minute, or until fragrant.

2. Sprinkle flour over the vegetables and cook for another minute, stirring frequently, until vegetables are thickly coated.

3. Add the vegetable broth, stirring to dissolve the flour. Add the chickpeas and italian seasoning and bring to a boil over high heat. Once boiling, add in the orzo and simmer for 8-10 minutes, or until al dente.

4. Remove from heat and stir in the spinach and lemon juice for 1-2 minutes, or until the spinach has wilted. Season with salt and pepper to taste and garnish with fresh dill or parsley.
   

Serving Suggestions

While this vegan lemon orzo soup is satisfying enough on its own, here are some of my favorite pairings:

• Sandwich: You can't go wrong with a soup + sandwich combo! This chickpea salad sandwich is always a hit.
• Bread: A crusty bread or a fresh baguette are perfect for dipping into the flavorful broth or scooping up some of the contents of this hearty soup.
• Salad: A simple salad, like this vegan caesar salad or this kale white bean salad, is the perfect option to pair with this hearty soup.

How to Store and Reheat

Refrigerator: Allow the soup to cool completely then transfer to an airtight container. Store in the refrigerator for up to 5 days.

Freezer: Once the soup has cooled, transfer it to either one large or multiple individually portioned freezer-safe, airtight container(s). Be sure to leave some extra space to accommodate for expansion. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Reheating: This soup reheats best on the stovetop, however, you can also reheat it in the microwave for convenience. For stovetop reheating, transfer soup to a saucepan and cook over medium heat for 5-10 minutes, or until warmed through. Alternatively, heat individual portions in a microwave-safe bowl, stirring every 30 seconds for 2 minutes, or until warmed through. Keep in mind that the orzo will absorb liquid as it cools and after being stored in the fridge or freezer! Add ½ cup of broth at a time, as needed, to thin the soup to your desired consistency.