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