Easy Vegan Lemon Soup

Back
Print Recipe
5 from 1 vote

Easy Vegan Lemon Soup

You're going to love this tangy, tart, velvety, vibrant Greek-inspired Easy Vegan Lemon Soup🍋! This hearty and healthy, one-pot meal is based on a traditional Greek Avgolemono soup and only takes 30 minutes to make using simple ingredients like orzo, chickpeas, lemon and dill!
My Notes:
Click here to add your own private notes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch, Soup
Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Beans, Carrots, Chickpeas, Lemons, Pasta, Spinach
Servings: 6 - 8 (makes about 10 cups)
Ingredients
  • 1 tablespoon(s) olive oil
  • 3 medium carrots peeled and chopped
  • 1 small yellow onion chopped
  • 3 clove(s) garlic minced or pressed
  • 8 cup(s) vegan chickenless broth or vegetable broth
  • 1 cup(s) orzo uncooked (or other tiny pasta shape)
  • 1/2 cup(s) lemon juice (from about 3 - 4 lemons)
  • 3 tablespoon(s) tahini
  • 1 (19 oz can) chickpeas (2 cups) drained and rinsed
  • 2 handful(s) (2.3 oz/ 65 g) fresh spinach or baby kale
  • 1/3 cup(s) (0.4 oz/ 10 g) fresh dill chopped (plus more for garnish)
  • salt and pepper to taste (I like lots of black pepper)
US Customary - Metric
Instructions
  • Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and garlic, and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
  • Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is). Bring the broth to a simmer, and once simmering add to orzo and continue to simmer for 5 - 10 minutes until the orzo is al dente.
  • Meanwhile, in a measuring glass or small bowl, mix the lemon juice and tahini until smooth. Set aside.
  • When the orzo is cooked, stir in the lemon tahini mixture, and the chickpeas, and bring back to a simmer. Remove from the heat and lastly, stir in the spinach, and dill and let it wilt into the soup. Season with salt and pepper to taste.
  • Serve hot with extra dill for garnish. For storage, allow the soup to cool completely before transferring it to an airtight and storing it in the fridge for up to 5 days. This soup also freezes well.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
For gluten-free: instead of regular orzo use a gluten-free pasta, or alternatively, replace the orzo with 2 cups of cooked rice.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 286kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1292mg | Potassium: 447mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6928IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 3mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan