Lemon Chickpea Orzo Soup

This Lemon Chickpea Orzo Soup is a year-round winner, combining hearty chickpeas and tender orzo with vibrant lemon and dill. Ready in just 35 minutes, it’s light, flavorful, and super easy to customize.

Course Entree, Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 286kcal

Author Melissa Huggins

Equipment

1 Large Pot

Ingredients

2 tablespoons olive oil
1 medium yellow onion , diced
3 medium carrots , sliced into half moons
2 ribs celery , sliced
4 cloves garlic , minced
1 tablespoon tomato paste
1 teaspoon dried thyme
¼ teaspoon crushed red pepper (optional)
1 (15-ounce) can chickpeas , rinsed and drained
8 cups vegan chicken broth or vegetable broth (see note #1)
1 cup orzo , uncooked
fine sea salt , to taste (see note #2)
Fresh-cracked pepper , to taste
2 cups chopped spinach
¼ cup lemon juice , fresh squeezed (see note #3)
⅓ cup vegan sour cream (see note #4 for alternatives)
¼ cup fresh chopped dill + more for serving

US Customary - Metric

Instructions

Heat oil in a large pot over medium-high heat. Add the onion, carrot, celery, and a light sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
Lower heat to medium. Add garlic and sauté for 30-60 seconds, until fragrant.
Add tomato paste, thyme, and crushed red pepper. Sauté for 30-60 seconds, until fragrant.
Pour in the broth, cover, raise heat, and bring to a boil.
Once boiling, add the chickpeas and orzo. Reduce heat to maintain a medium simmer. Cook, uncovered, for 10-12 minutes, or until pasta is al dente, stirring occasionally.
Add spinach and stir until just wilted, about 30-60 seconds.
Remove from heat and stir in lemon juice and sour cream. Taste for seasoning and add more if needed.
Sprinkle with fresh dill, and serve with a lemon wedge. Enjoy!

Notes

Broth: I used Better Than Bouillon No-Chicken Broth, which creates a deep, savory flavor. However, any brand will work as well as vegetable broth. If using low-sodium broth or a different brand, taste soup before serving and add salt as needed.
Salt: Better Than Bouillon is flavorful and salty enough, so I only added a pinch of salt to the veggies. For a milder flavor or to cut back on saltiness, you can swap 2-3 cups of the broth for water. Using low or no-sodium chickpeas helps reduce salt, too.
Lemon - Not sure about the lemony tang? Start with half the lemon juice and add more to taste. Alternatively, skip adding lemon juice to the pot and serve with lemon wedges on the side.
Vegan Sour Cream - If you don’t have it, try full-fat canned coconut milk, cashew cream, or non-dairy Greek-style yogurt for that creamy texture. Forager or Follow Your Heart are my go-to brands, or my homemade recipe.
Leftovers: To reheat, stir in a bit of broth or water to thin the soup, since the orzo absorbs liquid during storage. Heat gently on the stovetop or in the microwave.
Yields about 10 cups of soup (2395g).

Nutrition