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A bowl of vegan orzo soup, garnished with a lemon slice.

Vegan Orzo Soup with Lemon and Chickpeas (Gluten-Free)

Print Recipe
Vegan Orzo Soup is the plant-based version of classic chicken lemon orzo soup. Made with chickpeas and veggies, this is a rich and hearty vegetarian orzo soup.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 200
Author Elizabeth

Ingredients

  • 1 Small Yellow Onion chopped
  • 4 Medium Carrots peeled and small diced
  • 2 Celery Stalks thinly sliced
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 4 Cloves Garlic minced
  • 5 Cups Vegetable Stock
  • 1 Cup Orzo Pasta Jovial has a gluten-free option
  • 1 Can Chickpeas
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Ground Flax + 2 Tablespoons Water
  • 1 Sprig Rosemary
  • 1 Sprig Fresh Thyme
  • 2 Tablespoons Finely Chopped Fresh Parsley

Instructions

  • In a large pot, sauté the onion, carrots, and celery for 5-7 minutes until soft. Season with salt and pepper.
  • Stir in garlic and cook 30 seconds.
  • Add the vegetable stock, orzo, chickpeas, lemon juice, flax egg, rosemary, thyme, and parsley. Bring to a boil and let simmer until pasta is soft - cook time will vary based on your pasta. Serve with a garnish of fresh herbs and lemon, and enjoy!

Nutrition

Calories: 200kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1410mg | Potassium: 373mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7404IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg