Vegan Lemon Orzo Soup
Hola friends! This Creamy Vegan Lemon Orzo Soup brings me right back to cozy Orlando evenings when a warm pot of soup could turn a simple night into something special. Inspired by the bright, lemony soups of Greek kitchens, this version skips the dairy but keeps all the creaminess thanks to homemade cashew cream.
It’s light yet comforting, filled with tender veggies, silky orzo, and fresh dill that adds a burst of garden flavor. Every spoonful feels like sunshine in a bowl, making it one of my favorite feel-good vegan recipes.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Total Time | 35 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Greek-Inspired |
| Diet | Vegan |
Why You’ll Love This Recipe
- Bright and Fresh: The lemony flavor makes this soup taste light and refreshing.
- Naturally Creamy: Cashew cream adds a velvety texture without any dairy.
- Nourishing and Wholesome: Packed with veggies, greens, and plant-based protein.
- Simple to Make: Comes together easily in one pot on your stovetop.
- Perfect for Meal Prep: Keeps beautifully for quick lunches or dinners all week.
Creamy Vegan Lemon Orzo Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Creamy Vegan Lemon Orzo Soup is filled with veggies, lemony flavor, gluten-free pasta, and rich cashew cream for a cozy yet light dinner.
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
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper chili flakes
- 8 cups filtered water
- 1/4 cup gluten-free orzo
- 1/2 cup cashew cream
- 1 tablespoon maple syrup
- 1 large lemon, juiced
- 2–3 handfuls baby spinach, chopped
- 1/4 cup fresh dill, chopped
- Optional: 1 can white beans, drained and rinsed
- Optional garnishes: dill, lemon slices, lemon zest, cashew cream drizzle
Instructions
1. Add olive oil to a large pot over medium heat. Add onion and salt, cook 5 minutes.
2. Lower heat and caramelize onion 10–15 minutes if time allows, stirring occasionally.
3. Add garlic and sauté 3 minutes more. Add carrots, celery, garlic powder, parsley, pepper, and chili flakes. Cook 2 minutes.
4. Add water, bring to a boil, then add orzo. Reduce heat and cook about 20 minutes, stirring often.
5. Add cashew cream, maple syrup, and lemon juice. Stir to combine.
6. Add spinach and dill 5 minutes before serving, letting spinach wilt.
7. Taste and adjust seasoning. Serve hot with lemon zest or extra dill.
Notes
Use fresh lemon juice for brightness. Do not boil after adding cashew cream to maintain creamy texture. Add white beans for protein. Stores up to 5 days or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 620
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 9
- Cholesterol: 0
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
- 8 cups filtered water
- ¼ cup gluten-free orzo
- ½ cup cashew cream (1 batch)
- 1 tablespoon maple syrup
- 1 large lemon, juiced
- 2–3 large handfuls baby spinach, roughly chopped
- ¼ cup fresh dill, chopped (or fresh Italian parsley)
- Optional: 1 can white beans, drained and rinsed
- Optional garnishes: extra dill, lemon slices, lemon zest, or drizzle of cashew cream
Ingredient Tips
| Ingredient | Tip Example |
| Olive Oil | Use a high-quality extra virgin olive oil for rich flavor. |
| Onion | Finely dice for even cooking and gentle sweetness. |
| Garlic | Use fresh cloves for the best aroma. |
| Carrots and Celery | Dice small so they cook quickly and evenly. |
| Cashew Cream | Blend soaked cashews until smooth for perfect creaminess. |
| Lemon Juice | Always use fresh juice for bright, clean flavor. |
| Dill | Adds fresh, herby notes that complement the lemon perfectly. |
Step-by-Step Instructions
- Sauté the Onion: Add olive oil to a 5.5-quart Dutch oven over medium heat. Once hot, add onion and salt. Sauté for 5 minutes, then reduce to low and let it caramelize slightly for richer flavor, stirring occasionally.
- Add Garlic and Veggies: Stir in minced garlic and cook for another 3 minutes. Increase heat to medium and add carrots, celery, garlic powder, parsley, pepper, and chili flakes. Sauté for 2 more minutes, adding extra oil if needed.
- Add Water and Orzo: Pour in the water and bring to a boil. Add orzo and reduce to medium heat. Cook for about 20 minutes, stirring often to prevent sticking. Add white beans if using.
- Add Cream and Lemon: Once veggies are tender and orzo is cooked, stir in cashew cream, maple syrup, and lemon juice.
- Add Greens and Herbs: Stir in spinach and dill about 5 minutes before serving to let the spinach wilt gently.
- Serve and Enjoy: Taste for seasoning, then ladle into bowls. Garnish with fresh dill, lemon zest, or a drizzle of cashew cream.
Helpful Tips
- For extra creaminess, add more cashew cream before serving.
- Don’t boil the soup after adding cashew cream to prevent separation.
- Add white beans for more protein and heartiness.
- Make your cashew cream ahead to save time.
Expert Tips for the Best Results
- Use Low Heat for Cashew Cream: Gentle heat keeps the texture silky.
- Balance the Flavors: Add lemon gradually and taste as you go.
- Gluten-Free Orzo: Check the package for cook time and adjust if needed.
- Fresh Herbs Last: Add dill at the end to preserve flavor and color.
Recipe Variations
- Broccoli Orzo Soup: Add chopped broccoli with the carrots for a green boost.
- Orzo Pea Soup: Stir in fresh or frozen peas for a pop of sweetness.
- White Bean Orzo Soup: Use more beans for a thicker, protein-packed version.
- Extra Lemon Kick: Add lemon zest or more juice if you love citrus flavor.
If you’re craving another cozy, family-style comfort recipe, try my Chicken Pot Pie with Red Lobster Biscuits. It’s creamy, flaky, and filled with classic homestyle flavor that everyone will love.
Make Ahead & Freezer Tips
This soup stores perfectly for meal prep. Once cooled, transfer to airtight containers. Keep in the fridge for up to 5 days or freeze for up to 3 months, leaving 1 inch of space for expansion. Reheat on the stove over low heat, adding a splash of water if needed.
Serving Suggestions
Serve with warm crusty bread, pita, or garlic toast. A sprinkle of lemon zest or drizzle of cashew cream on top makes it restaurant-worthy.
Pairing Ideas
Pair with a simple Greek salad, roasted chickpeas, or avocado toast for a wholesome, balanced meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of water to loosen if needed.
Frequently Asked Questions (FAQs)
1. Can I make this soup nut-free?
Yes, replace the cashew cream with coconut cream or a blend of oat milk and cornstarch.
2. What if I can’t find gluten-free orzo?
You can use small pasta like ditalini, rice, or quinoa instead.
3. Can I use lemon zest instead of juice?
Use both for the brightest flavor, but juice adds acidity that balances the creaminess.
4. How do I make this thicker?
Add more cashew cream or puree a cup of soup and stir it back in.
5. Can I make it oil-free?
Yes, sauté veggies in a splash of broth instead of olive oil.
6. What if I don’t like dill?
Use flat-leaf parsley or basil for a milder flavor.
7. Can I add more protein?
Add chickpeas, white beans, or even vegan sausage slices.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 320 |
| Sugar | 8 g |
| Sodium | 620 mg |
| Fat | 15 g |
| Saturated Fat | 2 g |
| Unsaturated Fat | 12 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 36 g |
| Fiber | 4 g |
| Protein | 9 g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
Author’s Note
Back in my Florida kitchen, soups like this remind me why I fell in love with cooking. I grew up watching my abuela transform simple vegetables into heartwarming meals filled with love. This vegan lemon orzo soup is my plant-based twist on those memories, full of brightness and comfort in every spoonful.
Final Thoughts
This Creamy Vegan Lemon Orzo Soup proves that vegan food can be every bit as rich and satisfying as traditional recipes. Light yet comforting, it’s perfect for busy weeknights or cozy weekends. Give it a try and feel the sunshine in every bowl!
