Published: · Modified: by Kelsey· This post may contain affiliate links ·
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This savory one pot vegetable lemon orzo soup recipe is made with fresh herbs, vegetables, and hearty orzo.
This vegan orzo soup is savory and delicious with light and refreshing flavors.
This is the perfect meal for a chilly day, if you're feeling under the weather, and even if you're just looking for an easy plant based recipe.
If you're looking for more orzo recipes try my Greek Orzo Salad or my Orzo Lemon Salad next!
Jump to:
- Reasons You'll Love This Recipe
- Ingredient Notes
- Substitutions and Variations
- Step by Step Instructions
- Expert Tips
- Frequently Asked Questions
- More Plant-Based Soups You'll Love
- Vegetable Orzo Soup
Reasons You'll Love This Recipe
- Vegan & Plant-Based: This soup is made without any meat, dairy, eggs, or animal products making it a great choice for a vegan or vegetarian diet.
- Great for Meal Prep: You can make this soup in advance and store it in in the fridge for up to four days.
- Full of Veggies: There are four different vegetables (plus fresh herbs) in this soup recipe, making it easier to hit your daily vegetable goals.
Ingredient Notes
I try to use organic ingredients whenever possible in my recipes for the freshest flavors and highest quality foods.
Orzo: Orzo was the pasta/noodle of choice in this recipe and is the star of the show.
If you're meal prepping this soup for the week, I would recommend cooking and storing the orzo separately so it doesn't soak up as much liquid. It's fine if you don't store it separately, but that would be my first choice.
Garlic: I always opt for fresh garlic rather than jarred, pre-minced garlic. I feel that using fresh garlic has a better flavor.
Don't believe me? Check out this article about fresh vs. pre-minced garlic.
Broth: You can use any type of vegetable broth that you like best.
Vegetables: I used a classic combination of onion, carrots, and celery in this vegan lemon orzo soup. I prefer to buy whole produce and prep it myself, but if you're running short on time you can buy pre-packaged, prepped veggies.
Herbs & Seasonings: This recipe calls for salt, pepper, fresh rosemary, and bay leaves.
Lemon: Use freshly squeezed lemon juice in order to get the best and freshest flavors possible for your soup.
If all you have on hand is pre-squeezed or concentrated lemon juice that is okay but not ideal. I try to keep extra lemons in the produce drawer in my fridge so I'm never without fresh flavors!
See the recipe card below for quantities.
Substitutions and Variations
Lemon Chickpea Orzo Soup: Add one cup of cooked chickpeas, or drain and rinse one can and add the chickpeas to the soup at the same time you add the orzo. You can also use any type of white bean.
This is an easy way to add a little extra protein to this vegan and vegetarian lemon orzo soup.
Gluten Free Orzo Soup: This recipe can easily be made gluten-free. Simply swap out the regular orzo for a gluten-free orzo instead.
Spicy Orzo Soup: If you want to turn up the heat a little, add ½ teaspoon of crushed red pepper flakes during the cooking process. This will make things a bit spicy.
Remove the Lemon: If you're not thrilled about the flavor of lemon in this soup recipe, simply omit the lemon juice from the cooking process and you're good to go!
Add some Greens: Add 1-2 cups of kale or spinach at the end of cooking your soup to add extra nutrients to the soup.
Step by Step Instructions
Image one: I start out by prepping and washing all of my produce. Yes, even if that celery or says it's pre-washed, I still recommend giving it a nice rinse and scrub.
Then you'll prep all ingredients according to the ingredient list.
Image two: Combine the olive oil, veggies, seasoning, rosemary, and garlic in a large pot and cook over medium heat for several minutes. The vegetables will soften and become fragrant. Be sure to stir frequently during this time to avoid burning.
Image three: Next, stir in all remaining ingredients (but not to orzo) and bring the contents of the pot to a boil. Once it has reached a boil, cover and reduce to a simmer. Continue to simmer for about 20 minutes.
Image four: Add the orzo to the pot, stir, and continue to cook for about 10 more minutes.
Allow the soup to cool slightly before enjoying.
Expert Tips
- Use fresh ingredients: Using fresh ingredients will give you the best possible flavors. Opt for freshly minced garlic rather than jarred, fresh vegetables rather than frozen, etc.
- Go organic: I've found that when I use organic vegetable broth vs. non organic broth, the flavor is so much better. This is extra important when making soups because the broth is such a large component of the recipe.
- Add beans & greens: If you want to level up this soup, add 1-2 cups of white beans and/or 1 cup of greens like kale or spinach. This will give you extra protein and plant-based nutrients.
Frequently Asked Questions
How to store orzo soup?
Allow the soup to cool completely before transferring it to a closed container. Store it in the fridge for 4-5 days.
What is orzo soup made of?
Traditionally, orzo soup is made using broth, orzo, vegetables like garlic, onion, celery, and carrots, as well as fresh herbs.
How long does it take to cook orzo?
It typically takes 7-10 minutes to cook orzo. If you cook it closer to 7 minutes you'll have more of an al dente texture and at the 10 minute mark it will be softer.
More Plant-Based Soups You'll Love
- Vegan Potato Leek Soup
- Vegan Creamy Tomato Soup
- Spinach White Bean Soup
- Vegan Pumpkin Soup
Vegetable Orzo Soup
Kelsey Riley
This bright, savory lemon orzo soup is made with fresh vegetables, herbs, and flavors.
4.94 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 8
Calories 174 kcal
Equipment
1 Large pot
Ingredients
- 1 yellow onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- 1 lemon juiced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 12 cups vegetable broth
- 2 bay leaves
- 1 tablespoon rosemary finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup orzo uncooked
Instructions
Start by washing and prepping all produce according to the ingredient list.
Combine the olive oil, garlic, onion, carrots, celery, rosemary, salt and pepper in a large pot and sauté over medium heat for about 5 minutes, until the vegetables have softened. Be sure you are stirring frequently.
Pour in the broth, lemon juice, and add the bay leaves to the pot. Bring the contents to a boil, then cover and reduce to a simmer. Continue to simmer for about 20 minutes.
Add the orzo to the pot and cook for another 10 minutes.
Let the soup cool slightly before serving.
Notes
This soup can be stored in the fridge in an airtight container for up to 5 days.
Optional: you can add 1 cup of cooked chickpeas to the soup to add a little extra protein if desired.
Nutrition
Calories: 174kcal
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About Kelsey
Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!
