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zoomed in overhead shot of vegan lemon orzo soup with a slice of lemon on top, in a white ceramic bowl with ingredients surrounding it
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Lemon Orzo Soup (Vegan)

This soup is rich in plant-based protein and fibre. An easy weeknight meal to keep you full and warm!
Course Soup
Cuisine American
Keyword easy, plant-based, weeknight meal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • ½ small white onion diced
  • 4 cloves garlic crushed
  • 2 large celery stalks chopped
  • 2 large carrots peeled and chopped
  • 1 cup orzo uncooked
  • 6 cups vegetable broth
  • 2 cups water
  • 1 540 ml can lentils rinsed and drained
  • 1 540 ml can navy beans rinsed and drained
  • 1 medium lemon juiced
  • 1 tsp oregano dried
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp chili flakes optional

Cornstarch slurry*

  • 4 tbsp cornstarch
  • 8 tbsp water

Instructions

  • In a large pot over medium heat, add the olive oil, diced onion and garlic. Stir and saute for 2-3 minutes or until fragrant.
  • Add the celery and carrot to the pot and saute for another 3-4 minutes or until they begin to soften.
  • Add the orzo and stir for 1-2 minutes to lightly toast the orzo. Pour in the vegetable broth, stir, put the lid on the pot and bring to a boil. Reduce the heat and simmer for 10-15 minutes or until the orzo is cooked.
  • Follow this step ONLY if you do not plan to freeze this soup OR when you are thawing it out. While the soup is cooking, prepare the cornstarch slurry. In a bowl or glass measuring cup, whisk together the cornstarch and the water until it's combined. Set aside.
  • Add the lentils, navy beans, juice from 1 lemon, oregano, salt, pepper and chili flakes and stir well. You may want to add an additional 1-2 cups of water if you prefer a more watery soup.
  • Add the cornstarch slurry and mix well. Adjust the seasonings to your preference and serve. Enjoy!

Notes

Tips and Substitutions

  • Orzo
    • For a gluten free option: gluten free orzo, rice or gluten free pasta shells
  • 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
    • If you don't like lentils or navy beans, you can also use chickpeas or yellow split peas.
  • Lemon juice
    • Alternatively, you can add about 1 teaspoon of lemon zest instead of lemon juice.
  • *Cornstarch
    • If you plan to freeze this soup, wait until you thaw it out before adding the cornstarch.