Brimming with fresh Greek-inspired flavors, this lemon orzo chickpea soup with fresh dill, parsley, and kale is a creamy vegan main dish that takes less than an hour to make.
Even when it isn't officially soup season, I'm a fan of a big pot of soup with substance for a main course and plenty of leftovers for quick lunches. This lemon orzo soup fits that bill, with so much more!
Inexpensive chickpeas, veggies, fresh herbs, tender orzo pasta, and a straightforward method. It includes my 'bean-blending' trick for Italian white bean soup, which adds a creamy texture without adding plant or coconut milk.
For more vegan Greek-inspired recipes, I recommend oil-free Greek baked beans, veggie Briam casserole, or black lentil Greek salad.
Ingredients and Substitutions
- Chickpeas. I used 3 cans of chickpeas( garbanzo beans). I blended 1 can with aquafaba to add natural creaminess to the soup.
- Orzo. Orzo is small, rice-shaped pasta. This recipe can be made with whole wheat orzo or regular, more refined, orzo. The cooking time varies by about 2 minutes. Check the package instructions, but tasting a little orzo after 5 minutes is the best way to determine if it's done.
- Dill and Parsley. Fresh herbs add bright flavors and are a great addition to this soup. Use 2 teaspoons of dried dill and parsley as a substitute.
- Lemon juice and zest. Grab a large, fresh lemon for this recipe and use the zest for a bolder lemony flavor.
- Kale. I'm a huge fan of kale for hearty soups like lentil and barley soup because it stands up and doesn't get too soft after reheating. Substitute with thawed and pressed frozen kale or chopped or baby spinach.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Blend 1 can of chickpeas and its liquid in a small food processor or blender. Set aside.
Cook the onions, carrots, and celery until soft (about 5 minutes). Then add the garlic, lemon zest, and spices.
Combine the vegetable broth, 2 cans of drained chickpeas, lemon juice, dill, and parsley. Bring to a simmer, add the orzo, cover, and cook 7-8 minutes until the orzo is tender.
Add the blended chickpeas and kale. Cook for another 5-10 minutes until the kale is soft.
Pro Tips
- Heat the pot to medium-high heat before adding the vegetables. This helps keep them from sticking and is essential when not adding oil. If the vegetables start to stick, lower the heat and add water, a tablespoon at a time.
- After adding the vegetable broth, stir the bottom of the soup pot to release any stuck-on vegetables.
- If the soup gets too thick, add more vegetable broth.
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Orzo Cooking Tips
Before adding the orzo, bring the broth to a simmer and keep it there as the orzo cooks. This keeps it from getting mushy and sticking to the bottom of the pot.
Orzo should be cooked al dente, which means it isn't mushy when tasted. Check the package instructions for the recommended cooking times for the brand you have. What is the best way to test for doneness? Taste it.
Serving Suggestions
Orzo chickpea soup is a complete meal in a bowl. I like to serve it with fresh whole wheat bread, toasted pita bread for dipping, or oil-free air fryer croutons as a topping. It is also delicious with vegan cashew parmesan cheese or baked hemp seed parmesan.
If you want a side, this soup is excellent with a simple green salad with maple mustard dressing, oil-free pomegranate vinaigrette, or spicy sriracha tahini dressing.
Frequently Asked Questions
Greek chickpea soup lasts for 4-5 days in the refrigerator. When reheating, add a little water or vegetable broth. Heat on medium on the stove or in individual bowls in the microwave.
To freeze, let the soup cool to room temperature, then store it in freezer-friendly containers or bags for 3 months. Thaw in the refrigerator before reheating.
If you need a substitute for orzo, try small pasta shapes like fregola, stellette, or pearl (Israeli) couscous.
Orzo is a wheat product and is not gluten-free. The best gluten-free substitute is risotto, which is a rice product. Check the package to see if it is certified as gluten-free.
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👩🏻🍳 Recipe
Easy Lemon Orzo Chickpea Soup (Vegan Recipe)
Rate this Recipe:
Ingredients
- 3 cans chickpeas - 15-ounce/400-gra. NOTE: Drain and rinse 2 cans and leave 1 can with liquid.
- 1 medium onion - chopped (1 cup)
- 2 medium carrots - peeled, sliced in half lengthwise, and sliced (1 - 1½ cups)
- 2 stalks celery - chopped (½ cup)
- 3 teaspoons oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh dill - chopped
- ¼ cup fresh parsley - chopped
- 1 large lemon - ¼ cup lemon juice + 1 tablespoon lemon zest
- 6 cups vegetable broth
- 1 cup orzo - whole wheat preferred
- 2 cups kale - roughly chopped
Instructions
- Add 1 can of chickpeas with liquid to a small blender or food processor. Blend smooth and set aside.
- Heat a large Dutch oven or a soup pot to medium heat. Add the onions, carrots, and celery. Cook the vegetables, stirring often until they soften (4-5 minutes).
- Stir in the garlic, 3 teaspoons oregano, ½ teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon lemon zest. Stir for about 30 seconds.
- Pour in the vegetable broth, stirring the bottom of the soup pot to release any stuck-on ingredients. Then add the remaining 2 cans of drained chickpeas, ¼ cup chopped dill and fresh parsley, and ¼ cup lemon juice.
- Bring the ingredients to a simmer, add the orzo. Cover and cook for 8-10 minutes until the orzo is tender.
- Stir in the blended chickpeas and chopped kale. Simmer another 10-15 minutes. If the soup is too thick, add more broth. Taste and add more salt and or pepper if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for 4-5 days or freeze for 3 months.
- I recommend whole wheat orzo for the best whole food nutrition, but you can use regular or tri-color orzo. Whole wheat takes about 2 minutes longer to cook.
- Orzo is a wheat product and is not gluten-free. The best substitute for this recipe is risotto.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
This full-loaded salad is fresh and delicious. Enjoy!