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!
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.
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
In this recipe, onion, carrots, and garlic are sauteed and then simmered with orzo, chickpeas, spinach, vegetable broth, and tahini, creating a bright flavorful, creamy vegan soup.
Here is everything you will need:
- Olive oil – use water for oil-free
- Onion
- Carrots
- Garlic
- Vegetable broth – or a combo of water and veg broth
- Orzo – whole wheat preferred
- Chickpeas – aka garbanzo beans
- Tahini – store-bought or homemade Tahini
- Lemon juice (about 3 – 4 large lemons)
- Baby kale or spinach
- Dill – use fresh, as much as you like
- Salt + pepper – lemon-pepper would be great too!
How To Make Chickpea Orzo Soup
Making Chickpea Orzo Soup is easy as can be! The measurements and complete recipe are below.
Saute. Saute the onion and carrot for 5 – 7 minutes, add the garlic, and saute for 1 minute more.
Simmer with chickpeas and orzo. Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low, and cook at a gentle boil for 7 – 8 minutes.
Add brightness + creaminess. Once done, turn the heat off and stir in the tahini and lemon juice.
Add leafy 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.
Top Tips
The tahini adds a delicious buttery creaminess, but without it, this soup would still be fantastic! The inspiration for using tahini comes from the Greek soup called 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.
For the broth, 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.
The herbs can be changed up to suit your taste. If you don’t care for dill, try using rosemary or oregano.
Replace the orzo with white rice for a gluten-free soup, using the same measurements and cooking as directed, adding 10 – 15 minutes to the cooking time or until the rice is tender.
Serving Suggestions
I love to serve this orzo soup with crusty artisan bread or Vegan Naan for soaking up the wonderful juices. You can even try this gluten-free Socca flatbread.
You can also pair it with a simple leafy green salad with Creamy Ranch Hemp Dressing, Vegan Ranch or Healthy Flax + Evo Balsamic Vinaigrette. It would also be nice with this Green Salad + Lemon Tahini Dressing (maybe minus the chickpeas since there is plenty in the soup).
How To Store Leftovers
- Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator in a covered container. It’s great for meal prep!
- Freezer: This chickpea orzo soup is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
More Easy Soup Recipes!
Get cozy with these other flavorful vegan soup recipes. They’re great all year round!
- Vegan Tortellini Soup
- Vegetable Quinoa Soup
- Lemony Kale, Leek & White Bean Soup
- A Very Good Split Pea Soup
- Hearty Chickpea Noodle Soup
- West African Peanut Stew
- Easy Lemon Rosemary White Bean Soup
- Vegan Minestrone Soup
If you try this vegan avgolemono recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintLEMON CHICKPEA ORZO SOUP
This Greek inspired lemon orzo soup recipe (aka vegan avgolemono) with chickpeas and dill is super easy to make and will be ready in 30 minutes!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup, Entree
- Method: simmer
- Cuisine: Greek, Mediterranean
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 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
Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
Serve in individual bowls with your favorite crusty artisan bread for soaking up the wonderful juices.
Serves 6
Notes
The tahini adds a delicious buttery creaminess. If you don’t have tahini on hand, this soup will still be fantastic! Replace the tahini with 100% cashew butter, as it will be free from additives such a sugar, salt, and/or flavorings.
For the broth, I prefer to use a combo, usually half broth and half water. To keep the sodium to a minimum, source out 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, and then use 3 – 4 cups of plain water. It works well, without losing out on too much flavor.
The herbs can be changed up to suit your taste. If you don’t care for dill, try using rosemary or oregano.
To make this soup gluten-free, replace the orzo with white rice, using the same measurements and cooking as directed, adding 10 – 15 minutes to the cooking time or until the rice is tender.
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Yum! This was perfectly simple and comforting while I’ve been sick this weekend! Thank you for this recipe, it’s definitely going in the “quick and delicious” tab of my recipe collection!
Hi! This was a delicious jumping off point for me! I will definitely make it again and again. I did change the dill to oregano because I have oregano growing on my deck. My adds were lots of nutritional yeast, half a can of creamed corn, about a quarter of a chopped red bell pepper, and some chopped sun dried tomatoes. I don’t really measure when I cook but around 1/3 c of nutritional yeast and a generous handful of sun dried tomatoes. I also used a combo of rice and orzo because I had the leftover rice in my fridge and this was a good way to not waste it.
Can you address the percentages of nutritional value listed at bottom of recipe? Potassium for example shows 16%. Is that 16% of RDA for this recipe or 16% of calories for this recipe?
Also errata: Nutrition Facts lists 6 servings for the recipe, recipe itself shows 4 servings. Which is correct?
Hi Jen, I just double checked with my nutrition label provider, NutriFox, and they assured me it is based on the RDA 2000 calorie per day calculations. Also, I’ve updated the serving so it’s 6 servings, not sure how I how missed having it at 4 and 6. Sorry for any convenience. I hope this helps!
Very rare that all the raving at the top of the recipe turns out to be true! This is absolutely the most scrumptious, filling and satisfying soup and also very easy to prepare. Surprising but delicious flavour. What a discovery, thank you so much for sharing it.
In my recipe the amount of water has a line through it. Not sure what that means?
Not sure why that is happening on your end, but use the amount shown. Enjoy!
Hi, I was wondering if you could tell me what kind of organic vegetable broth concentrate you use – that you mention in this post? And also, could you use gluten free orzo instead of rice or is there a reason gluten free orzo wouldn’t work? Thanks very much.
Hi Mary, I use Better Than Bouillon Vegetable Concentrate. For the gluten-free orzo, I have never tried it with this recipe but it will be fine. I’m assuming it cooks about the same time as regular orzo so you shouldn’t need to make any changes. Enjoy the soup!
Thank you so much for the help.
Mary
I was surprised at how delicious this is! I love it. So easy to make. I used regular orzo instead of whole wheat because I had it on hand. I will make this again for sure. A winner!