Lemon Chickpea Orzo Soup

This recipe is inspired by Greek avgolemono soup. Traditionally the soup features rice and chicken in broth with egg and lemon sauce. This vegetarian version is made with chickpeas, miso, tahini and orzo.

It’s light, zesty, healthy and easy to make in under 30 minutes with everyday ingredients, making it perfect for a weeknight family meal.

Chockfull of veggies and yummy bites of orzo and chickpeas, this soup is pure comfort food, especially when paired with a hearty slice of warm bread!

Ingredients You’ll Need

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Aromatics: You’ll need onion, garlic and carrot. If you’re missing fresh garlic you can substitute 1 tsp garlic powder. Celery works too if you like!
• Vegetable Stock: Any vegetable broth or stock works. I like Better Than Bouillon.
• Chickpeas: You can cook your own from scratch or use 2 15 oz cans or 1 large 28 oz can. If you’re using canned, drain and rinse them before adding to the recipe. If you only have a 19 oz can on hand, that’s ok too, the amount doesn’t have to be exact.
• Orzo: Any variety works (check packaging as some contain egg). If you like you can substitute rinsed basmati rice but you’ll need to adjust the cooking time a bit.
• Bay Leaf: Adds a bit of savour flavour.
• Lemon: You’ll need 1/4 cup of lemon juice. 1 large or 2 small lemons should be enough.
• Tahini: Good tahini is creamy and not overly bitter and will add a delicious finish to this recipe. I like Arz Fine Foods or Soom. It’s commonly found in well-stocked stores or you can find it in a Mediterranean specialty store. Sometimes it’s in a different section than other nut and seed butters, so just ask if you can’t find it. It’s also readily available online.
• Miso Paste: White or yellow miso paste works. Miso paste is usually found near tofu in a refrigerated section of the grocery store. It’s common in well-stocked grocery stores or any Asian specialty store.
• Spinach: You’ll need fresh baby spinach. Finely chopped kale would also work!
• Fresh Herbs: The recipe calls for fresh dill and parsley. Fresh is best in this recipe but if you don’t have any on hand or can’t find it in stores, you can substitute 1 tsp dried dill and parsley. The dill adds quite a bit of flavour so if you’re not a fan, either omit it or reduce the amount.

How to Make It

Quick Tip: I’d recommend gathering and preparing all the ingredients beforehand, so it’s a quick and easy process once you get going.

Start by sautéing the carrot and onion in 1 tbsp extra virgin olive oil with a pinch of salt and pepper. Cook them for 5-7 minutes, stirring occasionally, until they’re soft and fragrant.

Add the garlic and cook for another minute, stirring often.

Add the stock, chickpeas, orzo and bay leaf and bring the mixture to a boil.

Once it’s boiling, reduce the heat and simmer for 7-10 minutes until the orzo is tender but still firm to the bite. Be sure to give it a good stir every 1-2 minutes to prevent the orzo from sticking to the bottom of the pan.

Quick Tip: Check the orzo packaging for estimated cooking time then err on the side of al dente (or even slightly underdone). It may only need 7-8 minutes.

While the orzo is cooking, mix the tahini, lemon juice, miso and water together in a container until smooth and creamy.

Once the orzo is tender, remove the pot from the heat and stir in the tahini-lemon-miso mixture, spinach, and fresh dill and parsley, reserving a little for sprinkling on top.

Stir for 1-2 minutes until the spinach is wilted and mixed in.

Serve your lemon orzo soup a sprinkle of the remaining fresh herbs and a squeeze of fresh lemon juice.

Tips & Notes

• For more intense lemon flavour, add 1-2 tsp lemon zest when you add the fresh herbs at the end.
• To add an enhanced nutty flavour to the orzo, add it to the veggies before you add the broth, chickpeas and bay leaf and “toast” for about 1 minute.
• Additional Veggies: You can add celery, peeled and diced potato, finely chopped leek or chopped asparagus to this recipe.
• White beans work well as a substitute for chickpeas.
• Serve lemon chickpea soup with toasty warm bread, naan bread or pita.
• For side dishes, try a light green salad, wrap or sandwich.

Storing & Reheating

• Let cool before storing.
• Store in the fridge for up to 4 days.
• The orzo will continue to absorb liquid as it sits, so the soup will thicken considerably after storing. You can enjoy it as is, or stir in a little additional broth to adjust the consistency to your preference.
• Reheat the soup in a pot on the stovetop or in the microwave until heated through.