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A bowl of lemon orzo chickpea soup with lemon wedges and chopped dill and parsley.
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5 from 1 vote

Easy Lemon Orzo Chickpea Soup (Vegan Recipe)

This easy lemon orzo chickpea soup is a lemony vegan recipe with fresh dill, parsley, and kale for a creamy, healthy, plant-based soup that’s a family favorite.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Greek
Diet: Vegan
Servings: 6
Calories: 334kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 334kcal | Carbohydrates: 59g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1797mg | Potassium: 601mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5075IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 4mg