Lemon Chickpea Orzo Soup – this hearty vegan soup is packed with vegetables and yumminess! A filling, frugal and delicious recipe that can be customized to include your favorite veggies.
Serve this orzo vegetable soup with a slice of Sourdough Bread
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Orzo lover? Who me? 🙂 Ok, you got me. I LOVE using orzo in my recipes!
I always have a stash of orzo pasta in my pantry and I love using it in one-pot recipes and soups. Orzo is the perfect pasta size to add to soups – small enough to fit on a loaded spoon and a great way to pad out a dish.
This veggie orzo soup is vegetarian / vegan and a great way to add a variety of vegetables and legumes into your diet.
It is so hearty it stands as a meal on its own and you can add whatever seasonal vegetables you have on hand.
Vegetable Soup with Orzo Ingredients
I wanted a soup that has a bit of a kick and this one packs on the flavor! Here’s what you will need to make it.
- Olive oil
- Onions, celery and carrots make the backbone of this soup
- Ground turmeric, garlic granules, chili flakes, salt and pepper
- Tomato purée (paste) for a bit of color (optional – I skipped it in the video)
- Freshly grated ginger
- Butternut squash
- Chickpeas or navy beans / haricot beans
- Vegetable stock / broth
- Lemon juice
- Orzo
- Bay leaves
- Fresh parsley
- a couple of dashes of Tabasco
How to make Lemon Chickpea Orzo Soup
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the olive oil in a large pot (I used my fave GreenPan casserole) and add the onions, celery and carrots. Cook, stirring, over low heat until the vegetables have softened, 5-7 minutes.
Stir in the tomato purée if using. Add the butternut squash, chicpeas / beans, ginger, salt, seasonings and bay leaves.
Pour in stock and bring to a rolling simmer. Lower the heat to a simmer, partially cover the pot and cook for about 20 minutes or until the squash is almost cooked through. Stir in the orzo and continue to simmer for another 8-10 minutes or until al dente.
Stir in the lemon juice and half of the chopped parsley. Discard the bay leaves and have a taste, adjusting as needed. Serve and enjoy!
RECIPE NOTES & FAQS
IS ORZO GLUTEN-FREE? Orzo may resemble rice but it is a type of pasta and therefore contains gluten. Orzo is a type of “pastina” (small pasta) and while I haven’t found a gluten-free version there are lots of small pasta shapes that are.
This recipe is vegan as written. If you like adding grated Parmesan to your soups then it is vegetarian provided the Parmesan is renet-free or swap it for Pecorino Romano cheese. I don’t think cheese really goes in this orzo soup but you do you!
Orzo absorbs water and swells, drinking up all the liquid in the soup. You might need to add hot water to thin the soup as needed. If you would like to freeze the soup you can always leave the orzo out and simply add it when reheating.
Take a look at my other orzo recipes
- Creamy Orzo With Rosemary Browned Butter (vegetarian)
- Poussin With Orzo
- One-Pot Shrimp Orzo
- Cajun Chicken Orzo
HAVE YOU MADE MY VEGETABLE ORZO SOUP RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Lemon Chickpea Orzo Soup
Equipment & Tools
Ingredients
For the soup
- 2 tbsp olive oil
- 2 onions finely diced
- 3 celery ribs finely diced, include leaves if any
- 3 carrots peeled and finely diced
- ½ butternut squash peeled and cubed
- 14 oz (400g) chickpeas or beans, drained and rinsed
- 1 tbsp tomato puree optional
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp garlic granules
- ½ tsp sweet paprika
- ½ dried chili flakes
- 8 cups (1.8 lt) vegetable broth / stock or as needed
- 1 ½ cups (235g) orzo
- small bunch parsley finely chopped
- salt and pepper to season
Optional additions
- 2 cups (60g) spinach finely chopped
- 1 zucchini (courgette) cubed
- 1 red bell pepper diced
Instructions
- Heat the olive oil in a large pot (I used my fave GreenPan casserole) and add the onions, celery and carrots. Cook, stirring, over low heat until the vegetables have softened, 5-7 minutes. (Add the pepper also, if using)
- Stir in the tomato purée. Add the butternut squash, chickpeas / beans, ginger, salt, seasonings and bay leaves.
- Pour in stock and bring to a rolling simmer. Lower the heat to a simmer, partially cover the pot and cook for about 20 minutes or until the squash is almost cooked through.
- Stir in the orzo and continue to simmer for another 8-10 minutes or until al dente. If you are adding zucchini you can stir it in now.
- Stir in the lemon juice and half of the chopped parsley. Add the spinach if using and let it wilt in the warm soup.
- Discard the bay leaves and have a taste, adjusting as needed. Serve and enjoy!
Video
Notes
- IS ORZO GLUTEN-FREE? Orzo is a type of “pastina” (small pasta) and while I haven’t found a gluten-free version there are lots of small pasta shapes that are.
- This recipe is vegan as written. If you like adding grated Parmesan to your soups then it is vegetarian provided the Parmesan is renet-free or swap it for Pecorino Romano cheese. I don’t think cheese really goes in this orzo soup but you do you!
- Orzo absorbs water and swells, drinking up all the liquid in the soup. You might need to add hot water to thin the soup as needed. If you would like to freeze the soup you can always leave the orzo out and simply add it when reheating.
- The soup will keep for 2-3 days in the fridge. Add water as needed when reheating.
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