Vegan Lemon Chickpea Orzo Soup

Serving Size: 30
Prep Time:
Total Time:

This is a one-pot soup filled with vegetables, garbanzo beans and orzo pasta, finished with a generous squirt of lemon juice for a bright and bold fall soup.


  • 1 Tbsp olive oil
  • 1 bay leaf
  • 1 cup orzo
  • 1 small sprig rosemary
  • 1 Can chickpeas, rinsed and drained
  • 6 cup vegetable broth + 1 cup water
  • 0.5 tsp dried thyme
  • 3 garlic cloves, minced
  • 3 celery stalks, chopped
  • 2 large carrots, halved lengthwise and finely sliced
  • 1 onion, diced
  • 0.125 cup fresh lemon juice


  1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
  2. Add the thyme and pinch of pepper; stir together.
  3. Add the vegetable broth and water and bring to a boil.
  4. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
  5. Reduce heat to low and stir in lemon juice.

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