October 10, 2014
Vegan Lemon Chickpea Orzo Soup + Video

Like chicken noodle soup for grown ups. And vegetarians. A one-pot soup filled with vegetables, garbanzo beans and orzo pasta. Finished with a generous squirt of lemon juice for a bright + bold fall soup. The perfect vegan chickpea orzo soup.

Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist!

October is National Pasta Month! Although, I have been celebrating all year. It’s no secret that I have an extreme love affair with pasta. Pasta in the morning. Pasta in the evening.  I have yet to meet a pasta that I didn’t immediately fall in love with. Sometimes, I even read “Everyday Pasta” in bed before falling asleep just to be inspired for dinner the next night. True story < — Please send help.

This much love, however, is not without consequence. Mostly in the serving size department. 

Because, while pasta is certainly not the evil it’s made out to be in certain circles, it can be pretty calorically dense. So, with the exception of my pumpkin fettuccine binges, I try hard to convert pasta into a nutrient dense meal.Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist!

Add protein, add vegetables, add one serving size of pasta, and you’ve got yourself a hearty yet healthy meal. The other fantastic part about pasta is that most boxes ring in at less than $2. It’s affordable and easy to prepare.  Great for busy lifestyles.

Pasta also pairs perfectly with vegetables and lean proteins, and this lemon chickpea orzo soup is no exception. I love the combination of lightly cooked vegetables, garbanzo beans and orzo!

This soup makes a ton (8 servings), and the entire recipe only calls for 1 cup of pasta. That means for each giant bowl, you are getting a serving size of 1/8th cup of pasta.

Look at those bowls- does it look like 1/8th cup to you? That’s the power of nutrient dense eating. Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist!

Lemon in soup?!  Yes.

Every week at the market, I buy a bag full of lemons to brighten up just about every dish. A squeeze of lemon is my secret-ingredient weapon for making food look bright & taste fresh. A few slices in my glass also gets me to drink way more water than I typically would.

As expected, lemons also work their magic in this soup. So yes, I have started putting lemon juice in soup now. I would call it weird it if wasn’t so delicious; a squirt at the end is transformative.

Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist! Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Watch how to make it!

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Lemon Orzo Chickpea Soup! The vegan version of chicken noodle. Healthy, comforting, with a refreshing lemon twist!

Lemon Chickpea Orzo Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

Like chicken noodle soup for grown ups. And vegetarians. A one-pot soup filled with vegetables, garbanzo beans and orzo pasta. Finished with a generous squirt of lemon juice for a bright + bold fall soup.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 large carrots, halved lengthwise and finely sliced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 6 cups vegetable broth + 1 cup water
  • 1 can chickpeas, rinsed and drained
  • 1 small sprig rosemary
  • 1 cup orzo
  • 1 bay leaf
  • 1/8 cup fresh lemon juice

Instructions

  1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
  2. Add the thyme and pinch of pepper; stir together.
  3. Add the vegetable broth and water and bring to a boil.
  4. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
  5. Reduce heat to low and stir in lemon juice.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

 

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

54 comments
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  1. I made this soup today, without the chickpeas and celery, but I added a bag of frozen peas with grated carrots, a sprig of cilantro and a diced tomato. Oh, and i used vegan protein broth. It was delicious!

  2. This was unique and delicious! I didn’t have any Rosemary, so added more thyme and some oregano. Decided to add more lemon after tasting – ended up doubling. Love the what the lemon adds! Better than Chicken Soup for a winter cold!! Thank you!

  3. One of my all-time favourites! I know this makes 8 servings – how big would you say a serving size is though?

  4. Just made this! With some slight alterations due to limited ingredients. But SOgood! And the lemon juice gives it that perfect kick!

  5. I am making this soup for the second time now. My whole family loves it and it just tastes so fresh and healthy. I’m looking forward to trying more of your dishes! Thank you ☺️

  6. Just wanted to thank you for this wonderful vegan soup recipe. We as a family had a get together over the past weekend, and my vegan daughter-in-law used your awesome recipe and prepared this as one of the soup dishes we enjoyed. We had a soup day, due to the inclement weather here at present.
    We also made a non-vegan soup for the other family members. I will post this on my blog (with our own image) but with full credit to you and link back to your recipe. I hope that this will be acceptable to you. Again, thanks for this wonderful recipe. We will for sure use this again in future.
    Before publishing it I await your response at your earliest convenience. Thank you again.

  7. I was very pleasantly surprised by this soup! So simple and cheap, but very tasty! Orzo is difficult to find where I live, so I substituted ordinary macaroni noodles, but other than that was able to follow the recipe. Never added lemon into a soup before, but you’ve convinced me it really brightens up the dish!

  8. This soup is so delicious! I was intrigued by the lemon in it and had to try. Success! My husband loves it too! He usually insists on soup with meat in it but he gobbled up a bowl and got seconds! I’ll definitely be making this again.

  9. Interesting recipe. Mine came out juicier looking than your photos. I think I’ll add more veggies next time. The flavor was just ok. A tad flat. More spice? I used fresh thyme. There are only two of us here, so I have the leftovers in the fridge. I’m thinking it’s going to make a wonderful leftover! Will definitely make this again, just might change it up a bit. Thanks!!!

  10. Silly question perhaps, first time soup maker here. When cooking these vegetables for 5 minutes while waiting for them to get soft, is this in a different saucepan? After adding the thyme and a pinch of pepper, do you add the vegetable broth and water to a different pan and then throw in the vegetables? I’m a bit confused.

  11. This was so tasty and easy! I was more generous with the lemon juice and pepper and finished it with a bit of sriracha sauce. Definitely will make this again!

  12. Love love love this soup! I didn’t have orzo but I had pearled cous cous and I also added a spoonful of homemade chili oil. Perfecto! Can’t wait for my sick husband to try it. This will cure him right up!! Thank you for this recipe.

  13. […] soup is. so. good.  I almost cannot even express just how delicious it is.  I made Alex’s Vegan Lemon Chickpea Orzo Soup a couple of weekends ago and was in heaven.  If you are a big-time soup lover like I am, you will […]

  14. Good morning! Had everything on hand, but the lemon juice. That didn’t stop me, though! Simmered veggie trimmings, smashed clove of garlic, and thyme and rosemary sprigs in 5 cups water while prepping veg. Strained broth while sautéing veg, adding 2 small peeled, diced potatoes on impulse. Used Better than Bouillon Vegetable Base. I held back several cups of liquid initially and after tasting, was missing something, decided to add 1 can chicken broth. I realize that addition totally took this soup out of the vegan realm, but this confirmed to me that I can reduce the desire to use all poultry based stocks (nearly all of my soups contain homemade poultry stocks, with the occasional canned version in a pinch ) and still make a flavorful soup! Had a nice big bowl for breakfast. 😉 Can’t wait to pick up some lemons to use on the leftovers! Thanks

  15. Made this tonight as the vegetarian part of our dinner. It was delicious, served with garlic bread. Can’t wait for leftovers. Thanks!

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