Lemon Chickpea Orzo Soup (Vegan Avgolemono)
Lemon Chickpea Orzo Soup (aka Greek vegan avgolemono soup) features soothing citrus, chickpeas, orzo, refreshing dill, and fresh baby greens with tahini for added creaminess!
The Best Lemon Chickpea Orzo Soup
Wrap your hands around a bowl of this hearty, Greek-inspired Lemon Chickpea Orzo Soup. It’s bursting with flavors and made with simple, everyday ingredients. It truly is the best!
This is my vegan version of Greek avgolemono soup, brimming with chickpeas, orzo, carrots, kale (or spinach), lemon, and dill. It is made creamy with tahini and is so delicious! Plus, it’s healthy, super easy to make, and ready in 30 minutes!
One of my favorite parts about this soup is the freshly squeezed lemon juice. The lemon brightens it up, adding pure comfort to a bowl with a hint of refreshing, lemony broth. This is a hearty and satisfying soup that I know you’re going to love!
Without further ado, let’s make a pot of delicious, healthy soup!
Ingredients You’ll Need
This bright and creamy vegan soup comes together so beautifully! We sauté onion, carrots, and garlic to build a flavorful base, then simmer everything with orzo, chickpeas, spinach, vegetable broth, and tahini for the most comforting, zesty bowl.
Here’s everything you’ll need:
- Olive oil — For an oil-free version, simply use a splash of vegetable broth or water instead.
- Aromatics (onion and garlic) — Savory foundation every great soup needs.
- Carrots — They add natural sweetness and beautiful color. Feel free to swap in parsnips or celery for a fun twist.
- Vegetable broth — Low-sodium is my preference so you can control the seasoning. Homemade is wonderful, but a good store-bought works great too (or use half broth + half water).
- Orzo — This tiny pasta makes the soup so satisfying! Whole wheat orzo adds extra nutrition and a heartier bite, while regular orzo cooks a bit faster.
- Chickpeas — Canned (rinsed and drained) are super convenient, but home-cooked chickpeas are lovely if you have them.
- Tahini — This is the secret to the creaminess! Choose a good, runny brand and give it a stir if it’s separated. Nut-free? Sunflower seed butter or a simple cashew cream works beautifully.
- Fresh lemon juice — Always use fresh (never bottled!) for that vibrant, zingy pop. I recommend starting with a little less, tasting at the end, and adding more until it’s just right.
- Baby kale or spinach — These tender greens wilt perfectly into the soup. Spinach is milder and silkier, while kale brings a touch of earthy goodness.
- Fresh dill — This is what gives it that classic Greek-inspired lift! Fresh dill is strongly preferred—dried just isn’t as bright or flavorful.
- Salt + black pepper — Season to taste. A sprinkle of lemon-pepper seasoning is a fun way to add extra brightness!
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How to Make Lemon Chickpea Orzo Soup
This delicious one-pot recipe comes together in about 30 minutes and is super easy and forgiving!
Sauté the aromatics. Cook the onion and carrots for 5-7 minutes, until softened and fragrant. Stir in the minced garlic and sauté for 1 minute more.
Simmer the base. Pour in the broth or water, and bring to a gentle boil. Add the orzo and chickpeas. Simmer 7–8 minutes, stirring occasionally, until orzo is just tender (al dente is perfect!).
Add creaminess & brightness. Turn off the heat and stir in the tahini until fully dissolved. Add fresh lemon juice, starting with less and taste (it should brighten without being too sharp).
Wilt in the greens. Add the baby kale or spinach and give a good stir. The greens will soften and wilt within a few minutes.
Stir in herbs + season. Add as much dill as you like, and season well with salt & pepper.
And now you’re ready to enjoy this cozy soup!
Tips for Your Best Soup
Tahini for creaminess — It adds a delicious buttery creaminess, but without it, this soup would still be fantastic! The inspiration for using tahini comes from the Greek soup avgolemono, which adds eggs stirred in at the end of cooking to thicken the soup. The tahini does this well, making a vegan version of this classic Mediterranean recipe. Soup thickens upon standing.
Broth adjustments — I prefer to use a combo of half broth and half water. To keep the sodium to a minimum, source out low-sodium vegetable broth. I almost always use this vegetable broth concentrate (affiliate link), and for this recipe, I would add about 1 teaspoon to 4 cups of water, along with 3 – 4 cups of plain water. It works well without losing out on too much flavor.
Herbs — Fresh dill is the traditional Greek touch, but swap it if needed: parsley (milder and classic pairing), parsley + mint (fresh twist), or a pinch of oregano/thyme (warmer Mediterranean feel). Always use fresh for the best pop – add at the end so it stays vibrant.
Gluten-free swap — Replace orzo with white or arborio rice (short-grain holds up best and adds creaminess). Use the same cooking method, but add 10–15 extra minutes until tender. Other great options: gluten-free small pasta (like ditalini or stelline) or quinoa for extra nutrition – adjust liquid if it absorbs more.
Nut-free — Try cashew butter or sunflower seed butter.
Serving Suggestions
Soup is best served warm, topped with extra dill or lemon zest for extra pop. Here are a few of my favorite pairings with this easy soup:
Bread for dipping: I love it with my crusty Artisan Bread, sourdough, or warm Vegan Naan, all of which are great for swiping up the broth. Try our Socca (chickpea flatbread) for a gluten-free option.
Fresh salad pairings: It’s wonderful with a simple leafy green salad paired with our Creamy Ranch Hemp Dressing, Vegan Ranch, or Healthy Flax + Evo Balsamic Vinaigrette.
How to Store Leftovers
- Refrigerator: Leftovers can be stored for 5–6 days in a covered container. It’s great for meal prep!
- Freezer: This chickpea orzo soup freezes well for up to 3 months. Cool completely. Portion into freezer-safe containers (affiliate link) or zip-top bags. Let thaw overnight in the fridge before reheating.
- Reheat: Best on the stovetop: Warm gently over low-medium heat, stirring occasionally, until hot (add extra liquid if needed). Microwave in 30–60-second intervals, stirring between each to ensure even heating.
More Easy Soup Recipes!
I love soups and believe you can never have too many in your recipe box. Here are some more of our favorites I know you’ll love too!
- Lemony Kale, Leek & White Bean Soup
- A Very Good Split Pea Soup
- Hearty Chickpea Noodle Soup
- Easy Lemon Rosemary White Bean Soup
- Creamy Vegan Tortellini Soup (with chickpeas)
If you try this vegan orzo soup, please let me know! Leave a comment and rate it below. I love to hear what you think or if you made any changes.
Print Recipe
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LEMON CHICKPEA ORZO SOUP
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegan
Description
Bright, comforting vegan lemon orzo soup inspired by Greek avgolemono: chickpeas, carrots, greens, dill, and tahini for velvety richness. Simple, healthy, gluten-adaptable – ready in 30 minutes, making it a perfect easy weeknight dinner! Includes slow-cooker option (see notes).
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (oil-free)
- 1/2 onion, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 7 – 8 cups vegetable broth or water (or combo)
- 1 cup whole wheat orzo
- 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini
- 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
- a large handful fresh baby kale or spinach
- chopped fresh dill, to taste
- mineral salt, to taste
- fresh cracked pepper or lemon-pepper, to taste
Instructions
Sauté: Heat oil or water over medium heat, add onion and carrot, cook for about 5-7 minutes, until softened and fragrant. Add the garlic and sauté for 1 minute more.
Simmer: Pour in the broth or water, bring to a gentle boil. Add the orzo and chickpeas. Reduce the heat to medium-low and simmer at a gentle boil for 8- 9 minutes, stirring occasionally, until orzo is tender.
Add creaminess + brightness: Remove from heat, stir in the tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well.
Wilt the greens: Add the baby kale or spinach, give it a good stir. The greens will soften and wilt within a few minutes.
Finish + season: Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing. Add more broth or lemon juice as needed.
Serve in individual bowls with your favorite crusty artisan bread for soaking up the wonderful juices.
Serves 6
Notes
Store: Keep leftovers refrigerated for 4-5 days. For longer storage, keep in freezer-safe containers for up to 3 months. Let thaw before reheating. Reheat on the stovetop or in the microwave.
The tahini adds a delicious buttery creaminess. You can sub with sunflower seed butter (nut-free), cashew butter, blended silken tofu, or omit it – the soup stays flavorful but less creamy. Stir in off-heat to avoid separation.
For the broth, I prefer to use a combo, usually half broth and half water. To keep sodium to a minimum, use low-sodium vegetable broth. I almost always use this organic vegetable broth concentrate. For this recipe, I would add about 1 heaping teaspoon to 4 cups of water, then use 3-4 cups of plain water. It works well without losing too much flavor.
Herbs can be changed up to suit your taste. If you don’t like dill, try rosemary or oregano. For a twist, use parsley and mint.
To make this soup gluten-free, replace the orzo with white rice, using the same measurements and cooking time as directed, and add 10 – 15 minutes to the cooking time, or until the rice is tender.
SLOW COOKER INSTRUCTIONS:
Add everything to the insert – except the tahini, spinach, lemon, and orzo. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. 30-45 minutes before the soup is done, add the orzo, tahini, lemon juice, and spinach, and give a good stir.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course, Soup
- Method: Simmer
- Cuisine: Greek
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Absolutely delicious and super filling. It really is a meal but itself. I originally made a salad to go next to it and I couldn’t even eat it (and I’m a volume eater!) You will think it’s a lot of liquid for the soup at first but as the Orzo sits, it starts to absorb the broth and it becomes quite thick. I also used 1 tablespoon of tahini and I felt that was creamy enough. Don’t skip the dill, it really adds a nice level of freshness to the soup.
Thank you for this lovely recipe, I will definitely be making it again!
It’s one of our favorite soups! Glad you enjoyed the recipe. Thanks so much for sharing, and we hope you enjoy it often. :)
My whole family enjoyed this tasty, healthy and filling soup very much. The only thing I changed is the amount of lemon juice, I used juice of half a lemon. Thank you!
It’s one of our favorites! Glad everyone enjoyed it. Thanks for sharing, Chris!
I made this today for lunch & it was VERY scrumptious.😋Thanks SO much for posting this recipe.😊 I’m going to check out your other recipes.
Such a perfect recipe!! The tahini is a magical ingredient. This recipe is in the rotation all winter long and any time we need that comforting deliciousness that this soup delivers!