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A white bowl filled with lemon orzo soup. Garnished with fresh herbs and three lemon slices.

Vegan Orzo Soup

Planted in the Kitchen
This bright, savory lemon orzo soup is made with fresh vegetables, herbs, and flavors.
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 8
Calories 174 kcal


  • 1 Large pot


  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 3 celery ribs diced
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 12 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon rosemary finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup orzo uncooked


  • Start by washing and prepping all produce according to the ingredient list.
  • Combine the olive oil, garlic, onion, carrots, celery, rosemary, salt and pepper in a large pot and sauté over medium heat for about 5 minutes, until the vegetables have softened. Be sure you are stirring frequently.
  • Pour in the broth, lemon juice, orzo, and add the bay leaves to the pot. Bring the contents to a boil, then cover and reduce to a simmer. Continue to simmer for about 30 minutes.
  • Let the soup cool slightly before serving.


This soup can be stored in the fridge in an airtight container for up to 5 days. 
Optional: you can add 1 cup of cooked chickpeas to the soup to add a little extra protein if desired. 


Calories: 174kcal
Keyword lemon chickpea orzo soup, lemon orzo soup, orzo soup recipes, orzo soup vegetarian, vegan lemon orzo soup, vegan orzo soup, vegetarian lemon orzo soup
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