Description
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!
Ingredients
- 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
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.