Lemon Orzo Soup (Vegan)

This Lemon Orzo Soup (Vegan) is rich in plant-based protein and fibre. A delicious easy weeknight meal to keep you full and warm!

This is the perfect soup recipe for the days in between winter and spring. The blend of ingredients come together and make a soup that’s hearty, bright and filling. There’s also a little bit of spice from the (optional) chili flakes. I can’t wait you to try this Lemon Orzo Soup recipe!

Is orzo good for soup?

Orzo is a form of short-cut pasta (made from flour) that resembles the look and shape of rice. Using orzo is a great way to mix up your carbohydrate source and add variety to your meals! It’s super easy to cook and is versatile for many different uses.

Did you know that 1 cup of cooked orzo provides:

• 2.5 grams of fibre and 8 grams of protein (adding some staying power)
• B vitamins, folate
• Minerals like manganese, selenium, and copper.

Adding orzo to soup is an easy way to increase the protein and fibre content of the dish. It’s also incredibly easy to do as the orzo can cook directly in the broth of the soup. Orzo pairs really well with a variety of flavours and textures, making it a perfect addition to your meal!

Is orzo vegan?

Orzo is vegan! It’s made from semolina, which is a type of flour derived from durum wheat. There are no animal-based products or ingredients in orzo, making it vegetarian and vegan!

Orzo is made from wheat flour so it contains gluten and is NOT gluten free. There are some gluten free orzo products on the market that are made from a mixture of corn and rice flour. I have not used it in this recipe but if you are interested in making this soup gluten free, you may consider trying it.

Alternatively, you could also use rice or rice-based pasta shells instead of orzo if you want to make this soup gluten free.

Ingredients for lemon orzo soup

The ingredient list primarily contains kitchen staples that you likely already have at home. For this recipe, you will need:

• Olive oil, white onion and garlic
  • These ingredients provide the aromatics.
• Celery and carrots
  • Make sure to wash and finely chop the celery and carrots.
• Orzo
  • For a gluten free option: use gluten free orzo, rice or gluten free pasta shells instead of orzo.
• Vegetable broth
  • To keep this soup vegan, vegetable broth is used but if this doesn’t matter to you and you prefer chicken or beef stock, you can use that instead.
• Lentils and navy beans
  • These pulses provide a great source of plant-based protein and fibre.
  • If you don’t like lentils or navy beans, you can also use chickpeas or yellow split peas.
• Lemon juice, oregano, salt, pepper, chili flakes
  • This recipe calls for fresh lemon juice but you can also use the lemon juice from a bottle if that’s easier.
  • Alternatively, you can add about 1 teaspoon of lemon zest instead of lemon juice.
• Cornstarch
  • Cornstarch is used to make a cornstarch slurry, which adds a lightly creamy texture to the soup, without needing any animal-products. Instructions on how to make this cornstarch slurry are below.
  • If you plan to freeze this soup, wait until you thaw out the soup before adding the cornstarch.

How to make lemon orzo soup

This soup takes less than 40 minutes to make, with the majority of the time spent letting the soup boil and cook the orzo. It takes minimal effort so it’s a great option for busy days! All you have to do is:

1. In a large pot over medium heat, saute the onion, garlic and then add the carrots and celery.
2. Add in the orzo and toast for 1-2 minutes before pouring in the vegetable broth. Bring to a boil and then reduce to a simmer and cook until the orzo is tender.
3. While the orzo is cooking, you can prepare the cornstarch slurry by whisking cornstarch with water.
4. Stir in the lentils, navy beans, freshly squeezed lemon juice and seasonings until well combined. Mix in the cornstarch slurry. NOTE: If you plan to freeze this soup, wait until you thaw out the soup before adding the cornstarch.
5. Adjust the seasonings according to your preference and serve!

As you can see, this recipe is pretty straightforward and easy to execute. You may even learn some new skills like toasting the orzo and making a cornstarch slurry!

Can you freeze lemon orzo soup?

Some of the biggest considerations for my recipes are that they are easy to prepare in batches and that they provide leftovers. This recipe makes a large amount of soup so it’s perfect for hosting a dinner party or for making ahead of time. It freezes well, as long as you wait to add the cornstarch slurry!

If you’re planning on preparing a batch of this soup in advance for the week or for lazy days later in the year, here are my tips for storing and freezing it.

1. Wait to add the cornstarch slurry until you are thawing it out and ready to eat it. Cornstarch slurries don’t freeze particularly well so it’s best to wait to add this component.
2. Allow the soup to cool before adding it to an airtight container that is freezer safe.
3. Ladle or pour the soup into the container until it’s almost full. Leave about 1-2 inches of space between the soup and the lid, which allows for expansion during the freezing process.
4. Don’t forget to label the soup so you know what it is! I always think I’ll remember but 3 months later when I’m ready to thaw it out, I’m thankful for the label. This is also important if you’re gifting the soup or preparing it for a crowd with potential dietary restrictions.
5. You can keep this soup in the freezer for up to 3 months.

 

Whether you decide to batch prepare this soup or make it and enjoy it immediately, I hope it brings a brightness and cozy feel to your day.

I hope this Lemon Orzo Soup keeps you warm and full during these busy days. Don’t forget to check out some of these other easy soup recipes:

• Vegetarian Egg Drop Soup
• Creamy Tomato Soup
• Healthy Potato Leek Soup with Turkey
• Vegetarian Yellow Split Pea Soup
• Butternut Squash, Carrot and Lentil Soup

 

If you make this Lemon Orzo Soup I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!