Name: Creamy Vegan Lemon Orzo Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Greek
Ingredients: 3 tablespoons extra virgin olive oil; 1 large yellow or white onion, finely diced; 2 teaspoons fine salt; 6 large cloves of garlic, minced; 3 large carrots, peeled and finely diced; 3 large celery ribs, finely diced; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper chili flakes; 8 cups filtered water; 1/4 cup gluten-free orzo; 1 batch cashew cream (about 1/2 cup cashew cream); 1 tablespoon maple syrup; 1 large lemon, juiced; 2-3 large handfuls baby spinach, roughly chopped; 1/4 cup fresh dill, large stems removed, chopped (or sub fresh Italian flat leaf parsley); optional: add one 15 ounce can of white beans for added protein (such as navy beans), drained and rinsed; optional garnishes: more fresh dill, thin lemon slices, lemon zest and/or reserved cashew cream drizzle

This Vegan Lemon Orzo Soup is filled with veggies, fresh and bright flavor, gluten-free pasta, and vegan cashew cream. An instant fave!

Have you ever tried a traditional Greek avgolemono soup? It's a silky, warm soup made with chicken, orzo, heavy cream, and TONS of flavor. Sounds delicious, right?! To create a vegan version with that same flavor and texture, I opted for gluten-free orzo and cashew cream instead of heavy cream. This Creamy Vegan Lemon Orzo Soup has veggies, bright lemon, and filling orzo. I'm a huge fan...and so is my family! Even my kiddos were asking for seconds and we finished the entire pot in one meal. Next time I'll need to remember to make double so I have leftovers for lunches!

Click Here: My ULTIMATE Vegan Soup Recipe Roundup

Ingredients in Creamy Vegan Lemon Orzo Soup

My seasoning blend for this soup is a little bit different than traditional lemon orzo soups, but I think you'll love it! I used dill, which you can swap for parsley in a pinch to get that fresh profile.

Extra virgin olive oil - I have been using Pomora Olive Oil for years! Use my code EBE25 for a discount on your first order.
Onion, carrot, & celery - I make sure my veggies are diced small so they cook faster and infuse flavor into every single bite.
Garlic - I put six minced cloves in this soup. Delicious!
Seasonings - Grab salt, garlic powder, dried parsley, black pepper, and red pepper chili flakes to add the most incredible blend of flavors!
Gluten-free orzo - My favorite brand of gluten-free orzo is Andean Dream. It cooks and tastes just like traditional pastas!
Cashew cream - A batch of my cashew cream makes about ½ cup. This is a REALLY easy vegan cream sauce that keeps this soup dairy-free!
Maple syrup - Pure maple is an absolute staple in my kitchen. It's made from one ingredient (the sap from maple trees) and has a subtle, pleasant sweetness.
Lemon - One of the stars of the show! Juice a large lemon for fresh, bright flavor.
Baby spinach - You don't have to be precise with this amount, and just do a rough chop! Use leftover spinach to make Frozen Spinach Cubes for Green Smoothies.
Fresh dill - I love the way fresh dill makes this soup come alive. Remove the large stems and chop it up before adding it i! You could also use fresh Italian leaf parsley.
Garnishes - To make your dish feel a little bit fancy, top each bowl with a little more fresh dill, thin lemon slices or lemon zest, and/or a drizzle of reserved cashew cream.

How to Make Vegan Lemon Orzo Soup

This is a simple process that is quick enough for a weeknight! Start with olive oil, medium heat, and a 5.5-quart dutch oven. Add onion and salt and sauté for a couple minutes before turning the heat down and letting the onion caramelize a bit. Leave it on low for up to 20 minutes if you have the time to let it caramelize! Just stir it every couple minutes to ensure even cooking. Next sauté the garlic for a few minutes, then kick the heat back up and add carrots, celery, and seasonings to sauté for another 2 minutes. Pour in 8 cups of water, bring it to a boil, then turn the burner to medium and stir in the orzo. This will need about 20 minutes to cook thoroughly! Give it an occasional stir to make sure the orzo doesn't stick to the bottom of the pan. When your veggies are fork-tender, add cashew cream, maple syrup, and lemon juice. You're ready to enjoy!

High-Protein Vegan Soup

Getting enough protein can be a constant concern for vegans and vegetarians, and dishes like this one are amazing for making sure your body has the fuel it needs. As a Master Certified Health Education Specialist (MCHES) through the National Commission of Health Education Credentialing (NCHEC), I always want to create dishes that make your body feel incredible...while tasting great, too! This dish has cashew cream, which contains plant-based protein as well as copper, magnesium, manganese, vitamin K, phosphorous and zinc. You can further boost the protein content of this soup by adding a can of drained and rinsed white beans or topping your bowl with my Chickpea Croutons.

Garnishes to Turn Your Soup Into a Meal

Learn More: How (and Why!) to Soak Cashews

All About Creamy Vegan Lemon Orzo Soup

This is a veggie-filled dish that brings ALL the incredible nutrition! One serving of raw spinach (about ½ cup) has only 5 calories and contains 60% of your daily vitamin A and 15% of your daily vitamin C in addition to folate, manganese, calcium, magnesium, and iron. Carrots are low in calories and offer dietary fiber as well as beta-carotene, which your body turns into vitamin A. This is good for eye health, your immune system, and healthy skin. This Creamy Lemon Orzo Soup also has garlic, which is low in calories and rich in vitamin C, manganese, and antioxidants. Many people use garlic to boost their immune system, help prevent colds, and even lower blood pressure.

Frequently Asked Questions

How long should I store leftover Vegan Lemon Orzo Soup? Store your fully-cooked leftovers in an airtight container in the refrigerator for up to five days.
Can Lemon Orzo Soup be frozen? Yes! You can freeze this soup for up to three months. Leave 1 inch of space at the top of your airtight container for expansion.
What can I use instead of fresh dill? Fresh Italian flat leaf parsley would work instead of fresh dill! I would definitely have at least one fresh herb in this soup, though. It makes a difference!
Can this be made nut-free? I used cashew cream to add vegan creaminess to this soup, but if you're nut-free, try Sunflower Seed Cream Sauce instead.

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More Hearty Vegan Soups

Creamy Vegan Lemon Orzo Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Elaine Gordon
Total Time: 35 minutes
Yield: 6
Diet: Vegan

Print Recipe

Description

This Vegan Lemon Orzo Soup is filled with veggies, fresh and bright flavor, gluten-free pasta, and vegan cashew cream. An instant fave!

Instructions

Add olive oil to a 5.5 quart dutch oven over medium heat. Once hot, add onion and salt and saute for five minutes over medium heat. Turn the heat to low and allow the onion to caramelize slightly while you prep the rest of the ingredients. You can leave it on low for up to 20 minutes if you have the time to let it really caramelize - just stir it every couple minutes to ensure even cooking.
With the heat still on low add minced garlic. Saute for another three minutes. Turn the heat to medium and add carrots, celery, and seasonings (garlic powder, dried parsley, pepper and red pepper chili flakes) and saute for another 2 minutes. Add more oil if it seems dry.
Add water and bring to a boil. Turn the burner to medium and add the orzo. Cook over medium heat until orzo is cooked through (about 20 minutes) stirring every couple of minutes to avoid the orzo from sticking to the bottom. Add white beans if using.
Once the veggies are all fork tender and the orzo is cooked through, add the cashew cream, maple syrup and lemon juice. Add the fresh dill and spinach about 5 minutes before serving to give the spinach time to slightly wilt. Stir well and serve while hot.
Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to five days. Freeze for up to three months. If freezing allow 1-inch of space at the top of the airtight container for expansion.