Can I use anything besides chickpeas?

You can add cooked white beans instead, or just leave them out!

Do I need to cook the orzo separately first?

No, there's no need to cook it separately. The orzo cooks in the soup with everything else. If you want the soup extra thin, you can cook the orzo separately, but I find that to be too much work, plus I like the thicker consistency.

Vegetarian Lemon Orzo Soup

Name: Vegetarian Lemon Orzo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp avocado oil; ½ cup finely chopped yellow onion; ½ tsp fine sea salt; 1 cup diced carrots; ¾ cup diced celery; 2 cloves garlic, grated; 6-7 cups vegetable broth (or a mix of vegetable broth and water); 2 dried bay leaves; 1 cup dry orzo; 1 can chickpeas, drained and rinsed; ½ tsp fresh lemon zest; 2 tbsp freshly squeezed lemon juice; 2 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh dill; ½ tsp freshly ground black pepper

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Vegetarian Lemon Orzo Soup

Recipe by Veronika Sykorova

This Vegetarian Lemon Orzo Soup is light yet comforting, and it's packed with veggies, fresh herbs, and bright lemon flavor! It's vegan, easy to make, and you can have it on the table in less than 45 minutes! Serve it for lunch or dinner, or freeze it as meal prep for busy days!

Total Time35 minutes
Yield4-5 1x
DietVegan

Ingredients

Units Scale

1 tbsp avocado oil
1/2 cup finely chopped yellow onion
1/2 tsp fine sea salt
1 cup diced carrots
3/4 cup diced celery
2 cloves garlic, grated
6-7 cups vegetable broth (or a mix of vegetable broth and water)
2 dried bay leaves
1 cup dry orzo
1 can chickpeas, drained and rinsed
1/2 tsp fresh lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh dill
1/2 tsp freshly ground black pepper

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Instructions

Heat a large soup pot over medium heat.
Add avocado oil, finely chopped yellow onion, and sea salt.
Stir and cook for 2-3 minutes or until slightly caramelized.
Add diced carrots and celery and cook for another 2 minutes.
Add minced garlic and cook for just 30 seconds until fragrant.
Add vegetable broth and bay leaves.
Bring the soup to a boil.
Once it’s simmering, add orzo and stir.
Lower the heat to a simmer and cook for 10 minutes, stirring a few times to make sure the orzo isn’t sticking to the bottom.
Add drained and rinsed chickpeas and simmer for another 5 minutes.
Take the soup off the heat and stir in lemon zest, lemon juice, finely chopped parsley and dill, and black pepper.
Serve hot with crusty bread or croutons if desired and enjoy!

Notes

Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Allow the soup to cool down before storing. You can also freeze it in a freezer-safe container or souper cubes for 2-3 months.

Reheating: Reheat the soup in a small saucepan on the stove over medium heat for approx. 10 minutes or until warmed through. I recommend bring it to a boil and then simmering for 1-2 minutes. If frozen, defrost in the fridge overnight first or reheat from frozen with a splash of water over medium heat, moving the soup around often to prevent it from burning. This should take around 20 minutes, depending on how much soup you’re defrosting.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Soup
Method: Stovetop
Cuisine: American

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Find it online: https://thehealthfulideas.com/vegetarian-lemon-orzo-soup/