Lemon Chickpea Orzo Soup (Vegan Avogolemono) Recipe

I’m sharing my Healthy Lemon Orzo Soup, a Greek-inspired vegan avgolemono riff that pairs chickpeas, dill, and orzo into a surprisingly simple 30-minute recipe.

I never thought a simple bowl could flip my week around, but this Lemon Chickpea Orzo Soup did. The tang and brightness tease you, while the Orzo Chickpea Soup vibe keeps it grounded, and honestly I cant stop tasting it between bites.

A drizzle of extra virgin olive oil at the end makes the broth feel finished, and I throw in fresh dill because it brightens everything up. It reads like Healthy Lemon Orzo Soup on paper, yet every spoonful has a little twist that makes me curious what other pantry swaps might work.

You’ll want to try it, trust me.

Ingredients

• Chickpeas: hearty source of protein and fiber, makes the soup filling and creamy.
• Aquafaba: the chickpea can liquid, foams slightly, adds richness without dairy.
• Lemon: bright sour punch, vitamin C, cuts richness and wakes every bite up.
• Orzo: little pasta bites, give carbs and texture, makes it feel hearty and homey.
• Olive oil: healthy fats, silky mouthfeel and subtle fruity notes, not overpowering at all.
• Garlic: pungent aromatics, gives savory depth, not sweet but makes flavors pop.
• Dill: fresh herb with grassy, tangy notes, bright finish, use plenty if you want.
• Vegetable broth: light savory base, adds minerals and depth without heaviness, keeps it vegan.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 6 cups low sodium vegetable broth
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup aquafaba (chickpea can liquid)
• 3/4 cup dry orzo pasta
• 1/3 cup fresh lemon juice (about 2 lemons)
• zest of 1 lemon
• 2 tbsp fresh dill, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf (optional)

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, diced carrot and celery, season with 1/2 tsp pepper and 1 tsp salt, and saute until softened about 5 to 7 minutes, stirring now and then.

2. Add the minced garlic and cook 30 seconds until fragrant, don’t let it brown.

3. Pour in 6 cups low sodium vegetable broth, add the rinsed chickpeas and the bay leaf if using. Bring to a simmer.

4. Stir in 3/4 cup dry orzo, cover partially and simmer until the orzo is al dente, about 8 to 10 minutes. Stir occasionally so the orzo doesn’t stick.

5. Meanwhile, in a medium bowl whisk 1/2 cup aquafaba until slightly foamy with a fork or small whisk. Add 1/3 cup fresh lemon juice and the lemon zest, whisk until combined.

6. Temper the aquafaba-lemon mix: slowly ladle 1 cup hot soup broth into the bowl while whisking constantly, this warms it so it doesn’t curdle.

7. For a creamier texture mash about half the chickpeas against the side of the pot or in a small bowl and stir them back into the soup, this is a trick to make it body like classic avgolemono.

8. Turn the heat off or remove the pot from the burner, then slowly whisk the tempered aquafaba-lemon mixture into the soup. Stir gently and do not boil after adding it or the emulsion can break.

9. Stir in 2 tbsp chopped fresh dill, taste and adjust salt and pepper, add more lemon if you want it brighter. Remove the bay leaf.

10. Serve hot with extra dill or lemon wedges on the side. Leftovers keep well refrigerated for 3 to 4 days.

Equipment Needed

1. Large heavy‑bottomed pot (6 to 8 quarts) for sautéing and simmering
2. Cutting board
3. Chef’s knife, sharp
4. Wooden spoon or heatproof spatula for stirring so the orzo dont stick
5. Measuring cups and spoons (including a 3/4 cup and 1/3 cup)
6. Medium bowl plus a small whisk or fork for the aquafaba lemon mix
7. Ladle and a heatproof cup or small bowl for tempering the mixture
8. Fine mesh strainer or colander and a fork or small masher to mash half the chickpeas

FAQ

Lemon Chickpea Orzo Soup (Vegan Avogolemono) Recipe Substitutions and Variations

• 2 tbsp extra virgin olive oil: swap for avocado oil or grapeseed oil (neutral, similar smoke point), or 2 tbsp melted vegan butter if you want a richer finish — works great if you’re out of EVOO.
• 1/2 cup aquafaba: replace with 1/4 cup silken tofu blended with 2 tbsp water for a creamy emulsifier, or use 1/3 cup cashew cream (soak, blend) — they won’t froth but give the same silky texture.
• 3/4 cup dry orzo pasta: use small shapes like ditalini or acini di pepe, or sub 3/4 cup short-grain rice or a gluten-free small pasta instead, just watch cooking times.
• 2 tbsp fresh dill: swap with flat-leaf parsley or tarragon for a different bright note, or use 2 tsp dried dill if that’s all you have (dried is more concentrated).

Pro Tips

1) Temper the aquafaba sloooowly and off the heat. When you add it too fast or let the soup boil after mixing, the emulsion can split. If it starts to look grainy, take the pot off the burner and whisk like mad while ladling in a little more hot broth until it comes back together.

2) Don’t fully trust the cook time on the orzo; pull it 1 minute before al dente. Orzo keeps softening in the hot soup and overnight in the fridge, so slightly undercooking prevents mush. If you plan to meal prep, cook the orzo separately and add to bowls when reheating.

3) For creamier body, puree a portion of the chickpeas with a cup or two of the hot broth (immersion blender or small food processor) instead of just mashing them. You get that silky avgolemono feel without dairy, and it blends more evenly than rough mash.

4) Layer your bright flavors at the end and taste as you go. Add most of the lemon gradually so you can stop when it sings, not when it stings. Hold back some dill and lemon zest for garnish, and always adjust salt after the lemon so you don’t over or underseason.