Description
This refreshing Mediterranean Lemon Orzo Soup is a vibrant, vegan-friendly meal packed with fresh vegetables, protein-rich chickpeas, and the bright zest of lemon. Perfectly comforting yet light, this soup combines sautéed onions, garlic, carrots, and celery with tender orzo pasta simmered in vegetable broth. Finished with fresh dill and spinach, it offers a nourishing and flavorful dish ready in just 30 minutes.
Ingredients
Vegetables & Aromatics
- 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)
- 2 cups baby spinach, rinsed (roughly a handful)
Liquids & Broth
- 1 tbsp olive oil (extra virgin)
- 4 cups vegetable broth
- ¼ cup lemon juice (about 2-3 lemons)
Pantry & Herbs
- ⅔ cup orzo (uncooked)
- 1 can chickpeas, drained & rinsed (15 ounces)
- 1 tbsp fresh dill, chopped
- Salt & pepper, to taste
Instructions
- Sauté onions: Pour olive oil into a 4 quart or larger soup pot and place over medium heat. Add the diced onions and sauté for 3-5 minutes until they become soft and translucent, stirring occasionally to avoid burning.
- Add garlic, carrots, and celery: Stir in the minced garlic, diced carrots, and celery. Continue cooking for about 5 minutes, stirring frequently to prevent browning or burning of the veggies, garlic, and onions.
- Add broth and bring to boil: Once the vegetables have softened, pour in the vegetable broth. Increase the heat to bring the soup to a rolling boil, then stir in the uncooked orzo and rinsed chickpeas.
- Simmer orzo: Reduce the heat to maintain a gentle low boil. Cook the orzo for 8-10 minutes until tender but still slightly firm (al dente). Stir frequently from the bottom to prevent sticking.
- Finish with lemon and herbs: Remove the soup pot from heat. Stir in the fresh lemon juice, chopped dill, and season with salt and pepper to your taste. Just before serving, add the baby spinach leaves and stir them in until they wilt slightly.
- Serve and enjoy: Ladle the soup into bowls and enjoy this bright, hearty Mediterranean vegan soup fresh and warm.
Notes
- For a gluten-free version, substitute orzo with gluten-free pasta or rice.
- You can adjust the amount of lemon juice to taste for more or less tanginess.
- To increase protein, add more chickpeas or a sprinkle of vegan parmesan.
- Leftovers can be refrigerated and reheated gently on the stovetop.
- Adding fresh herbs like parsley or mint can enhance the flavor further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
