Looking for a cozy and refreshing soup that is both satisfying and easy to make? Vegan Orzo Lemon Soup is the perfect dish to enjoy when you want a flavorful, plant-based meal. This soup combines the lightness of lemon with the heartiness of orzo and the richness of cashew cream, creating a balanced dish that everyone will love. Whether you’re making it for a family dinner or preparing a batch for meal prep, this soup is guaranteed to please.
Why You’ll Love Vegan Orzo Lemon Soup
This Vegan Orzo Lemon Soup is the ideal recipe for anyone seeking a light yet filling soup. It offers:
Fresh, bright flavors from lemon and fresh herbs like dill.
Vegan and gluten-free ingredients, making it perfect for various dietary preferences.
Nutrient-packed vegetables, including carrots, celery, and spinach.
A creamy texture without any dairy, thanks to homemade cashew cream.
This soup is not only hearty and satisfying but also incredibly nutritious. If you enjoy a vegan, gluten-free, and flavorful option for your meals, this is the recipe you’ve been searching for!
Ingredients You Will Need
Before you start cooking, gather the ingredients listed below. They’re simple, wholesome, and easy to find:
Vegetables and Herbs
Onion – Adds a savory base to the soup. Use a large yellow or white onion, finely diced.
Carrots – Peeled and finely diced for sweetness and color.
Celery – Chopped into small pieces to add flavor and texture.
Garlic – A key ingredient for aromatic flavor, use 6 large cloves minced.
Spinach – Fresh baby spinach adds a mild, earthy flavor.
Fresh Dill – Adds a refreshing flavor. Fresh parsley can be substituted if preferred.
Pasta and Liquids
Gluten-Free Orzo – The small pasta shapes absorb the soup’s flavors, making it a satisfying dish.
Water – For the base of the soup, filtered water helps keep the flavors pure.
Seasonings and Add-ins
Extra Virgin Olive Oil – For sautéing the vegetables and adding richness.
Salt – Enhances all of the flavors in the soup.
Garlic Powder, Dried Parsley, Black Pepper – The seasoning blend that gives this soup its depth.
Red Pepper Flakes – Adds a gentle touch of heat, adjust to your spice preference.
Cashew Cream – For the creamy texture without dairy. It’s made from soaked cashews and is a great vegan alternative to heavy cream.
Maple Syrup – A touch of sweetness to balance the acidity of the lemon.
Lemon – Freshly juiced lemon is a key ingredient for that bright, refreshing flavor.
How to Make Vegan Orzo Lemon Soup
Making this Vegan Orzo Lemon Soup is an easy and straightforward process. Follow these steps to make a delicious, comforting soup that everyone will love:
Step 1: Sauté the Aromatics
Start by heating olive oil in a 5.5-quart Dutch oven or large pot over medium heat. Add the diced onion and sprinkle with salt. Sauté for 5 minutes, allowing the onion to soften. Reduce the heat to low and let the onion caramelize slightly for up to 20 minutes. Stir every couple of minutes to ensure even cooking and prevent burning.
Once the onion is caramelized, add the minced garlic and sauté for another 3 minutes until fragrant. This creates a flavorful base for your soup.
Step 2: Add the Vegetables and Seasonings
Now, turn the heat back to medium and add the carrots and celery. Sprinkle in the garlic powder, dried parsley, black pepper, and red pepper flakes. Sauté everything together for about 2 minutes, allowing the vegetables to soften and the seasonings to blend.
Step 3: Cook the Orzo
Pour in 8 cups of filtered water and bring it to a boil. Once boiling, stir in the gluten-free orzo and reduce the heat to medium. Let the soup simmer for about 20 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
Step 4: Add the Cashew Cream and Lemon
Once the orzo is cooked and the vegetables are tender, add cashew cream, maple syrup, and lemon juice. Stir everything together until the soup becomes creamy and smooth. Add the fresh dill and spinach, letting the spinach wilt for about 5 minutes before serving.
Step 5: Serve and Enjoy!
Once the soup is ready, ladle it into bowls. For an extra touch, garnish with more fresh dill, thin lemon slices, or a drizzle of reserved cashew cream. Serve while hot and enjoy the vibrant flavors in every bite.
Tips for Making the Perfect Vegan Orzo Lemon Soup
To ensure your Vegan Orzo Lemon Soup turns out perfectly every time, consider these helpful tips and tricks:
1. Soak the Cashews
If you’re making cashew cream from scratch, soaking the raw cashews in water for at least 4 hours (or overnight) will make them easier to blend. This ensures a smoother, creamier texture in your soup. If you’re short on time, you can quickly soak them in hot water for about 20 minutes.
2. Don’t Overcook the Orzo
Orzo is a small pasta, and it can cook quickly. Stir occasionally, and check for doneness around 15 minutes to avoid overcooking. Overcooked orzo can become mushy, which will change the texture of the soup. Aim for a firm texture with a slight bite.
3. Customize the Texture
If you prefer a thicker soup, blend a small portion of the soup in a blender and return it to the pot. This creates a creamy base while keeping some of the vegetables and orzo intact for added texture.
4. Make it Ahead
This soup is great for meal prep! You can easily prepare a batch in advance, and it stores well in the fridge for up to 5 days. Just make sure to cool the soup to room temperature before transferring it to an airtight container.
5. Perfect the Lemon Flavor
Lemon is the star of this soup, so be sure to use fresh lemon juice for the best flavor. If you prefer a more intense lemon taste, feel free to add extra lemon juice and zest as the soup cooks.
6. Balance the Sweetness
The maple syrup in this recipe adds a subtle sweetness that complements the acidity of the lemon. If you prefer a less sweet flavor, you can reduce or omit the maple syrup. However, it’s an essential ingredient for balancing the flavors.
How to Store and Reheat Vegan Orzo Lemon Soup
If you’ve made a large batch of this delicious soup, storing and reheating it properly is essential for maintaining its flavors and texture.
Storing Vegan Orzo Lemon Soup
In the refrigerator: Allow the soup to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days in the fridge.
In the freezer: You can freeze this soup for up to 3 months. When freezing, leave about 1 inch of space at the top of the container to allow for expansion. Thaw it overnight in the fridge before reheating.
Reheating Vegan Orzo Lemon Soup
Stovetop: To reheat on the stove, pour the soup into a pot and heat it over medium-low heat, stirring occasionally. If the soup has thickened too much during storage, you can add a bit of vegetable broth or water to loosen it up.
Microwave: Place a portion of the soup in a microwave-safe bowl and heat it in 1-minute intervals, stirring in between until it’s heated through. Again, add a splash of broth or water if needed.
Vegan Orzo Lemon Soup Variations to Try
One of the best things about soup is how versatile it can be. Vegan Orzo Lemon Soup is no exception! You can easily tweak the recipe to suit different tastes, dietary preferences, or seasonal ingredients. Here are some fun variations to help you make this soup your own:
1. Lentil and Orzo Soup
For a protein-packed option, you can swap out some or all of the orzo for lentils. Lentils cook quickly and absorb the soup’s flavor, making them a great addition to the soup. Try red or green lentils for a unique twist on this classic.
2. Vegan Lemon Orzo Soup with Tofu
For an extra protein boost, add some pressed tofu to your soup. Tofu soaks up the flavors of the broth and adds a rich texture. Cube the tofu and sauté it until golden before adding it to the soup for an extra layer of flavor and protein.
3. Vegan Lemon Orzo Soup with Coconut Milk
If you’re craving a creamier texture with a hint of tropical flavor, swap the cashew cream for coconut milk. This variation will lend a subtle sweetness and richness, perfect for a comforting, silky soup.
4. Spicy Vegan Orzo Lemon Soup
If you prefer your soups with a bit of heat, turn up the spice level by adding diced jalapeños, cayenne pepper, or more red pepper flakes. This variation pairs wonderfully with the tangy lemon flavor and adds an exciting kick.
5. Mediterranean-Inspired Lemon Orzo Soup
For a more Mediterranean flair, add kalamata olives, cherry tomatoes, and a handful of fresh basil. The olives will bring a salty contrast to the soup, while the tomatoes add juiciness and flavor. This variation is perfect for those who love Mediterranean cuisine.
Vegan Orzo Lemon Soup Meal Pairings
This Vegan Orzo Lemon Soup is a complete meal in itself, but it pairs wonderfully with various side dishes to make your meal even more satisfying. Here are a few ideas:
Crispy Vegan Garlic Bread – Crunchy, garlicky, and vegan, this is the perfect side to dip into the creamy soup.
Simple Green Salad – A light and fresh salad with mixed greens, cucumber, and a lemon vinaigrette would pair beautifully with this soup.
Roasted Vegetables – Try roasted Brussels sprouts, sweet potatoes, or cauliflower for a warm and hearty side.
Vegan Grilled Cheese – If you’re craving comfort food, a warm vegan grilled cheese sandwich with this soup makes the perfect pair.
Vegan Orzo Lemon Soup for Special Occasions
This soup is not only great for everyday meals but can also be a standout dish for special occasions, gatherings, or even holiday meals. Here’s why:
Bright and Fresh: The fresh lemon and dill bring a refreshing element to your menu, making it a great appetizer for a summer dinner party or a light starter for a festive holiday meal.
Crowd-Pleaser: Its comforting yet sophisticated flavors appeal to both vegans and non-vegans alike, making it a great option for family meals or mixed-diet groups.
Versatility: You can dress up the presentation with beautiful garnishes like thin lemon slices, fresh herbs, or even a drizzle of cashew cream, turning a simple bowl of soup into a stunning dish.
Why This Vegan Orzo Lemon Soup is a Must-Try
If you’re looking for a recipe that checks all the boxes—healthy, vegan, gluten-free, and full of vibrant flavors—this Vegan Orzo Lemon Soup is the perfect choice. The balance of tangy lemon, creamy cashew cream, and hearty vegetables makes it a comforting meal for any time of the year.
Whether you’re enjoying it for a quick weeknight dinner or serving it at a special gathering, this soup is sure to leave everyone asking for more. The addition of gluten-free orzo, cashew cream, and fresh spinach ensures that you’re getting a wholesome and nourishing dish.
Vegan Orzo Lemon Soup Recipe Card
Ingredients:
3 tablespoons extra virgin olive oil
1 large yellow or white onion, finely diced
2 teaspoons fine salt
6 large cloves garlic, minced
3 large carrots, peeled and finely diced
3 large celery ribs, finely diced
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon black pepper
¼ teaspoon red pepper chili flakes (optional, for spice)
8 cups filtered water
¼ cup gluten-free orzo
1 batch cashew cream (about ½ cup)
1 tablespoon maple syrup
1 large lemon, juiced
2-3 large handfuls baby spinach, roughly chopped
¼ cup fresh dill, large stems removed, chopped (or sub with fresh Italian flat leaf parsley)
Optional: 1 can (15 oz) white beans, drained and rinsed (for added protein)
Optional garnishes: more fresh dill, thin lemon slices, lemon zest, and/or reserved cashew cream drizzle
Instructions:
Sauté the aromatics: Heat olive oil in a 5.5-quart Dutch oven or large pot over medium heat. Add the diced onion and salt. Sauté for about 5 minutes until the onion softens. Reduce heat to low and allow the onion to caramelize for up to 20 minutes, stirring occasionally.
Add garlic: Stir in the minced garlic and sauté for another 3 minutes.
Cook the vegetables: Increase heat to medium, then add the diced carrots, celery, garlic powder, dried parsley, black pepper, and red pepper flakes (optional). Sauté for 2 more minutes.
Add water and orzo: Pour in the water and bring to a boil. Once boiling, stir in the gluten-free orzo. Lower the heat to medium and cook for about 20 minutes, stirring occasionally to prevent the orzo from sticking.
Finish the soup: When the vegetables are fork-tender and orzo is cooked, stir in the cashew cream, maple syrup, and lemon juice. Add the fresh dill and spinach, letting the spinach wilt for 5 minutes.
Serve: Ladle the soup into bowls and garnish with more fresh dill, lemon slices, lemon zest, and a drizzle of cashew cream. Serve hot and enjoy!
Notes:
Cashew cream: To make homemade cashew cream, soak ½ cup raw cashews in water for 4 hours or overnight, then blend with ½ cup water until smooth.
Spinach: You can swap spinach with kale or Swiss chard for variety. Just chop the leaves and add them 5 minutes before serving.
Add protein: Add white beans or chickpeas for an extra protein boost.
Freezing tip: This soup freezes well! Store it in an airtight container, leaving 1 inch of space for expansion, and freeze for up to 3 months.
Nutritional Facts (per serving):
Calories: 220 kcal
Carbohydrates: 38g
Protein: 6g
Fat: 9g
Saturated Fat: 1g
Fiber: 4g
Sugar: 6g
Vitamin A: 120% of your daily value
Vitamin C: 50% of your daily value
Iron: 15% of your daily value
Sodium: 420mg
Potassium: 675mg
