The best vegan orzo soup recipe
This lemon orzo soup is comforting, filling and full of good for you ingredients. Fresh herbs, turmeric and lemon infuse the broth with so much flavor. Cannelini beans and orzo make this vegan soup a satisfying meal that is perfect for any chilly day. Butternut squash lends a bit of sweetness to balance out the tangy lemon. This Mediterranean inspired soup is super easy and quick to make, so it is perfect for a beginner home cook. But it is delicious enough to please a seasoned chef. Give this Mediterranean vibe a try.
What is orzo?
Orzo are tiny oblong shaped pastas that resemble rice. If you have ever had boxed rice pilaf, you have had orzo. They are double the size of rice and have a really pleasant texture. Orzo cooks really fast and is one of my favorite pastas for soups and salads. It is perfect for this lemon orzo soup because it is simultaneously light and filling. I love how it doesn't swell and get mushy when added to soups like other pastas.
Ingredients for Lemon Orzo Soup
The ingredients or this lemon orzo soup are pretty simple and easy to find. The only ones that could give you trouble are butternut squash and Cannellini beans. If you cannot find butternut squash because of the time of year, you can substitute sweet potato or extra carrots. If cannellini beans cannot be found, you can substitute great northern white beans or butterbeans. Chickpeas are also a great sub. Use whatever kinds of herbs are handy. I use mint, parsley and cilantro but dill and basil are also wonderful flavor enhancers.
- olive oil
- garlic
- onion
- celery
- carrots
- butternut squash
- orzo
- water
- cannellini beans
- turmeric
- salt
- black pepper
- frozen peas
- mixed fresh herbs
- lemon
How to Make Lemon Orzo Soup
This is a really great beginner soup recipe. It is easy and produces such flavorful results. Bonus is that it is quick to make and will wow your family or guests.
- In a large pot over medium heat fry garlic and onions for 5 minutes until fragrant.
- Add celery, carrots and butternut squash and cook for 5 minutes stirring often.
- Add orzo and cook for 5 minutes.
- Add water, beans, peas, turmeric, salt and herbs and bring to a boil. Then simmer for 15 minutes until all veggies are fork tender.
- Last add lemon, taste for salt and adjust to your taste and garnish with fresh herbs and black pepper.
Other delicious vegan orzo recipes
Lemon Orzo Soup
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 2 stalks celery diced
- 3 carrots peeled and chopped
- 2 cups butternut squash cubed
- 8 oz orzo
- 8 cups water
- 15 oz cannellini beans drained
- 1 tbsp turmeric
- 1 tsp salt
- black pepper to taste
- 1 cup frozen peas
- ½ cup chopped mixed fresh herbs
- 1 lemon juiced
Instructions
- In a large pot over medium heat fry garlic and onions for 5 minutes until fragrant.
- Add celery, carrots and butternut squash and cook for 5 minutes stirring often.
- Add orzo and cook for 5 minutes.
- Add water, beans, peas, turmeric, salt and herbs and bring to a boil. Then simmer for 15 minutes until all veggies are fork tender.
- Last add lemon, taste for salt and adjust to your taste and garnish with fresh herbs and black pepper.
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