This Greek Lemon Orzo Soup is a vegan version of the classic greek dish ‘Avgolemono‘. Because I’m vegan, we’re using chickpeas instead of chicken here (which also helps to boost the plant protein content of the recipe), and there are no eggs in sight!
This rich and creamy vegan avgolemono is a must for any healthy soup enthusiasts out there – a fragrant plant based soup that pays homage to its traditional Greek roots without missing out on anything (yes, you can still get a decent hit of protein from the chickpeas! – so no need for eggs or chicken!).
This dish is literally bursting with savoury flavours; as well as a healthy dose of plant-based protein, and is ready to serve in just over half an hour.
So what are you waiting for? Get making it!
What is Avgolemono?
Avgolemono is a traditional and classic Greek sauce. It’s usually used to thicken up and add a degree of ‘richness’ to soups, particularly chicken soups and egg-lemon soups (which, incidentally, if called ‘Avgolemono Soup’).
The name ‘Avgolemono’ literally means ‘egg’ (avgo) and lemon (lemono).
To make ‘traditional’ Avgolemono sauce, which sadly isn’t vegan, firstly eggs are tempered by slowly whisking in hot broth until the eggs gently cook and subsequently thicken the mixture. Lemon juice is then added to provide a bright, tart flavour to the sauce.
Ingredients for This Vegan Greek Lemon Soup Recipe
So you’ve decided to make my Vegan Greek Lemon Soup recipe? Great choice, here’s what you’ll need…
Olive oil: The olive oil provides a rich, fruity base for sautéing the aromatics and building flavour. There is a HUGE difference in Olive Oils. I’m a big fan of Honest Toil.
Onion: Onions adds depth, sweetness, and body when sautéed. Sauté until softened and fragrant for a flavourful base. I’ve added a video below on how to perfectly sauté onions!
Celery: Contribute a subtle, earthy flavour and lovely crunch.
Garlic: Another key aromatic that lends warmth and pungency. Sauté your garlic until fragrant (but not browned!!!) for best flavour.
Oregano and dried thyme: These classic Greek herbs infuse the soup with authentic Mediterranean flavours.
Vegetable stock: The savoury liquid base that provides richness and depth. I ALWAYS use Marigold.
Orzo: This rice-shaped pasta adds heartiness, texture, and thickens the broth as it releases it’s starch. TOP TIP: Toast orzo in oil before adding stock to boost its nuttiness.
Chickpeas: An excellent source of plant-based protein, nutty flavour, and creamy texture. There are levels to the chickpea game. Always opts for brands like Brindisa or Bold Beans Co. where possible!
Tahini: Tahini is a low key, but clever vegan substitute for eggs; providing a lovely richness, creaminess, and subtle nutty note.
Spinach (or Baby Kale): Adds freshness, vibrant colour, and nutrients. Add greens just before serving to preserve their colour and texture.
Finish with a squeeze of fresh lemon juice for a bright, tangy accent that ties all the flavours together.
How to Sauté Onions
How to Make Greek Lemon Orzo Soup
Firstly, heat the olive oil in a large pot or Dutch oven over a medium heat.
Once the oil is ready, add the diced onion, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step helps build a flavourful base for the soup.
Top tip: Don’t rush this step. Allowing the aromatics to cook nice and slowly and develop their flavours is key.
Next, add the dried oregano and thyme to the pot and sauté for an additional minute, stirring constantly, until the herbs become fragrant.
Pour in the vegetable stock and bring the mixture to a boil over high heat.
Once boiling, add the orzo and drained (& rinsed) chickpeas.
Reduce the heat to medium-low and simmer for 10-15 minutes (or until the orzo is tender but still has a slight bite). Make sure you stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Top tip: If the soup thickens too much as the orzo cooks, add a splash of hot water or stock to maintain the desired consistency.
When ready, remove the pot from the heat and let it cool slightly.
In a small bowl, whisk together the tahini and about 1/4 cup of the hot broth from the pot (until smooth). This step prevents the tahini from clumping when added to the hot soup.
Top tip: For an extra creamy texture, you can blend a portion of the chickpeas with the tahini mixture before adding it to the soup.
Pour the tahini mixture into the pot and stir until well combined.
Add the lemon juice to taste, starting with 2-3 tablespoons and adjusting according to your desired level of tanginess.
Finally, add the spinach or baby kale leaves and stir gently until they are just wilted.
Taste and season with salt and pepper as needed.
Serve the vegan Greek lemon orzo soup hot, garnished with fresh parsley or dill if desired. Scoop it up with crusty bread (or toasted pita).
Enjoy!
Greek Lemon Orzo Soup (Vegan)
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 stalk celery diced
- 4 cloves garlic minced
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1.5 litres vegetable stock
- 100 grams orzo
- 1 tin chickpeas drained and rinsed
- 3-4 tbsp tahini
- 2 handfuls spinach or baby kale stems removed
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over a medium heat and saute the onion, carrot, celery and garlic
- Add the dried herbs and saute for 1 minute
- Add the stock and bring to a boil, add orzo and chickpeas, then reduce the heat and simmer for 10-15 minutes or until the orzo is tender
- Remove heat and and add the tahini, lemon and stir. Add the kale or spinach and stir until wilted. Add salt and pepper to taste. Serve with bread and butter – enjoy.
Storing My Vegan Avgolemono Soup (Greek Lemon!)
This vegan Greek lemon orzo soup will last 3-4 days stored properly in the fridge (in an airtight container).
Oh, and it can also be frozen for longer storage!
Here are some tips for freezing and reheating:
Freezing
- Allow the soup to cool completely before freezing.
- Portion out servings into airtight freezer-safe containers or bags, leaving some room for expansion.
- Freeze for up to 3 months for best texture and flavour.
- The orzo will usually soak up more liquid when frozen, so you may need to add a bit of broth or water when reheating later.
Reheating
- Thaw frozen portions in the fridge overnight before reheating.
- Reheat gently on the stovetop over medium-low heat, stirring frequently, until heated through.
- You can also reheat in the microwave, stirring occasionally, until hot.
- Add a splash of broth or water if it gets too thick during reheating.
Some Other Tips:
- For maximum freshness, wait to add the greens (kale/spinach) until reheating, rather than freezing them in the soup.
- The lemon flavour may mute slightly after freezing, so you may want to add an extra squeeze when reheating and serving.
More of My Vegan Soup Recipes
Enjoyed this soup recipe? Why not try my Minestrone? Vegan Tomato Soup? or my Chickpea Soup?
1 Comment
Please tell me what are that yellow – orange pieces in the soup. Thanks ! Looks fantastic! I’ll definitely do it.