Vegan Lemon Orzo Soup

Name: Vegan Lemon Orzo Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, Mediterranean
Ingredients: 1 tablespoon olive oil (or vegetable broth); 1 small yellow onion (small dice); 2 garlic cloves (minced); 2 small carrots (cut into ½-inch coins); ½ teaspoon sweet paprika; 2 cups vegetable broth (plus more for cooking); 15 ounces chickpeas (canned, drained and rinsed ); ½ cup orzo; 2 tablespoons white miso ((mellow)); 1 ½ teaspoons lemon juice (or to taste); 2 cups chopped curly kale; Salt and freshly ground black pepper (to taste)

3 steps

Prep:5minCook:20min

This Vegan Lemon Orzo Soup is made with simple pantry-friendly ingredients. It uses just one pot, and cooks in about 8 minutes. Healthy, delicious, and perfect for sick days!

Updated at: Mon, 28 Jul 2025 03:17:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories310.9 kcal (16%)

Total Fat9.8 g (14%)

Carbs46.6 g (18%)

Sugars12.7 g (14%)

Protein13.2 g (26%)

Sodium1501.9 mg (75%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 tablespoonolive oil

small, cut into 1/2-inch coins

½ teaspoonsweet paprika

2 cupsvegetable broth

plus more for cooking

15 ounceschickpeas canned

drained and rinsed

½ cuporzo

2 tablespoonswhite miso

mellow

1 ½ teaspoonslemon juice

black pepper freshly ground

to taste

Instructions

Step 1

Aromatics: Heat the oil or broth in a medium saucepan over medium-high heat. Cook the onion and carrots for about 7 minutes, or until the onions are translucent. Add the garlic, and paprika and cook for one minute more.

Step 2

Cook: Add the vegetable broth, 1 cup water, chickpeas, and orzo. Stir to combine. Bring the liquid to a simmer and cook for about 8 minutes, or until the orzo is al dente. Stir frequently to prevent the pasta from sticking to the bottom. Add more broth or water as needed.

Step 3

Flavor: Transfer the miso to a small bowl. Add 3 tablespoons of water. Mix well until the miso is fully dissolved. Stir the dissolved miso into the soup. Add fresh lemon juice to taste. Stir in the kale until it is just wilted. Season with salt and freshly ground black pepper.

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