Go Back
+ servings
a bowl of soup with chickpeas, carrots, orzo, dill, and fresh lemon wedges on top

Vegan Lemon Orzo Chickpea Soup

A lemony soup that is filling, comforting, & has the bonus of being vegan and packed with protein & fresh veggies!
4.86 from 14 votes
Print Pin
Course: Vegan Soups + Stews
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 large bowls

Ingredients 

  • 2 tablespoon vegan butter
  • ½ onion diced, about 1 ½ cups
  • 1 cup chopped carrot about 2-3 carrots
  • 5 cloves garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon salt can add more if needed
  • ½ teaspoon ground black pepper
  • 1 cup orzo pasta
  • 6 cups vegetable broth
  • 15 oz canned chickpeas drained and rinsed, about 1 ½ cups cooked chickpeas
  • cup lemon juice about 2 large lemons, juiced
  • 3 tablespoon fresh dill large stem removed

Instructions

  • Add the vegan butter to a soup pot or dutch oven and heat until melted.
  • Once melted, add in the onion and sauté for 3-5 minutes until translucent.
  • Then, add in the chopped carrot, minced garlic, dried parsley, salt, and pepper. Sauté everything together an additional 5 minutes.
  • Next, add in the orzo and "toast" it by mixing it with the veggies for about 1 minute.
  • Once the orzo is toasted, add in the veggie broth, chickpeas, lemon juice, and fresh dill. Bring the pot of soup to a boil and cook an additional 7-10 minutes until the orzo has cooked through and is al dente.
  • Remove the pot of soup from the heat and serve immediately. If desired, season with additional salt & pepper to taste and garnish with additional fresh Dill. Enjoy!

Notes

  • Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The orzo will soak up the broth as it is left to sit, so additional broth can be added when reheating for a soupier consistency.
  • There is not a great substitute for fresh Dill as it has a very specific flavor. However, if you can't find any you can try using thyme or parsley instead.
  • Recipe adapted from Simple Veganista Lemon Orzo Soup

Nutrition

Serving: 1bowl | Calories: 321kcal | Carbohydrates: 54g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 2068mg | Potassium: 403mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6407IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!