Chickpea Lemon Orzo Soup

white bowl full of soup with saltine crackers on top

5 from 2 votes

Chickpea Lemon Orzo Soup

This vegetarian chickpea lemon orzo soup is not only delicious, it's vegan! The lemon adds a citrusy flavor and the orzo pasta gives it creaminess. It's super comforting when you're sick or when it's cold outside.

Prep Time5

Total Time30

Course: Dinner, Main, Soup

Cuisine: Greek, Plant Based

Keyword: chickpea lemon orzo soup, greek chickpea lemon soup, lemon orzo soup vegetarian, vegan lemon orzo soup, vegan orzo soup

Servings:

Calories: 228kcal

Author: Abi Cowell

Equipment

Ingredients

8 cups water
2 cups yellow onion diced (260g)
1 ½ cups carrot diced (175g)
1 cup celery diced (115g)
6 cloves garlic minced
1 can chickpeas drained and rinsed (1 ½cups)
1 teaspoon thyme
3 no-chicken bouillon cubes Edward & Sons
1 cup orzo
2 lemons
parsley minced

Instructions

In a medium-large dutch oven or stockpot, add the water, onion, carrot, celery, garlic, chickpeas, thyme and bouillon cubes. Bring to a boil over high heat, then turn heat down to medium-low.
8 cups water, 2 cups yellow onion, 1 ½ cups carrot, 1 cup celery, 6 cloves garlic, 1 can chickpeas, 1 teaspoon thyme, 3 no-chicken bouillon cubes
Gently boil until vegetables are tender, about 10-15 minutes.
Stir in orzo and cook another 8 minutes, until orzo is tender.
1 cup orzo
Squeeze the juice of one whole lemon into the pan. Stir and taste. Add salt, if needed. Cut other lemon into wedges for garnish, along with parsley.
2 lemons, parsley

Nutrition