Bright, refreshing, and satisfying, this Mediterranean Lemon Orzo Soup is a vibrant plant-based meal that’s perfect for everyday cooking.
Packed with chickpeas for protein, fresh vegetables for fiber, and a zesty lemon-dill flavor, it’s low in saturated fat and naturally heart-healthy.
Quick to prepare and easy to customize, it’s ideal for weeknight dinners or make-ahead meal prep.
Mediterranean Lemon Orzo Soup
Equipment
- 1 large soup pot (4 quart or larger)
- Knife and cutting board
- Measuring Cups and Spoons
- Stirring spoon
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup onion diced (½ medium brown or yellow onion)
- 2 cloves garlic minced
- ½ cup carrots diced (about 2 medium)
- ½ cup celery diced (about 2 stalks)
- 4 cups vegetable broth
- ⅔ cup orzo uncooked
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup fresh lemon juice 2–3 lemons
- 1 tbsp fresh dill chopped
- Salt and black pepper to taste
- 2 cups baby spinach rinsed (about a handful)
Instructions
- Heat the Olive Oil: Pour 1 tablespoon of extra virgin olive oil into a large soup pot (at least 4 quarts). Place the pot over medium heat. Allow the oil to warm until it shimmers lightly—this ensures it’s ready to gently cook the aromatics without burning. Properly heated oil helps release flavor from onions and garlic.
- Sauté the Onions: Add 1 cup of diced onion to the warm oil. Stir frequently using a wooden spoon or spatula. Cook the onions for about 3–5 minutes until they become soft, translucent, and fragrant. Watch carefully to prevent browning or scorching, which can give the soup a bitter taste. This step builds the foundational flavor of your soup.
- Add Garlic, Carrots, and Celery: Add 2 cloves of minced garlic, ½ cup diced carrots, and ½ cup diced celery to the pot. Continue cooking for another 5 minutes over medium heat. Stir constantly to prevent the garlic from burning and to evenly soften the vegetables. At this stage, the vegetables should start to release their natural aromas and slightly sweet flavors, creating a rich base for the soup.
- Pour in the Vegetable Broth: Once the vegetables are tender but not mushy, slowly pour in 4 cups of vegetable broth. Stir to combine, scraping the bottom of the pot gently to release any caramelized bits stuck to the pan. This adds depth to the soup’s flavor. Turn the heat up slightly to bring the broth to a gentle rolling boil.
- Add Orzo and Chickpeas: Once the broth is bubbling lightly, stir in ⅔ cup of uncooked orzo and 1 can (15 oz) of drained and rinsed chickpeas. Mix thoroughly to ensure the orzo is evenly distributed. Reduce the heat to maintain a low, gentle boil. This prevents the orzo from overcooking or sticking together while allowing it to absorb the lemony, vegetable-rich broth.
- Simmer Until Orzo is Al Dente: Allow the soup to simmer for 8–10 minutes, stirring frequently from the bottom to prevent sticking. The orzo should become tender but still slightly firm in the center (al dente). Keep an eye on the consistency of the soup; if it appears too thick, add a splash of water or extra broth to loosen it.
- Season and Add Fresh Lemon Juice: Remove the soup from heat. Stir in ¼ cup of fresh lemon juice, 1 tablespoon of chopped fresh dill, and salt and black pepper to taste. The lemon juice brightens the flavors and adds a zesty tang, while the dill contributes a fresh, aromatic note that complements the Mediterranean profile. Taste and adjust seasoning as needed.
- Fold in Fresh Spinach: Just before serving, stir in 2 cups of rinsed baby spinach leaves. The residual heat will gently wilt the spinach without overcooking it, preserving its vibrant color, texture, and nutrients. Avoid adding the spinach too early, as prolonged cooking can make it mushy and less visually appealing.
- Serve and Enjoy: Ladle the soup into bowls while hot. Optionally, garnish with extra fresh dill, a wedge of lemon, or a drizzle of olive oil. This soup pairs wonderfully with crusty bread, a light salad, or as a wholesome, satisfying main course on its own. Enjoy the comforting, bright, and protein-rich flavors of this Mediterranean-inspired dish!
Notes
- Spinach Addition: Always add fresh spinach just before serving to preserve its bright green color and crisp texture. Adding it too early will make the leaves wilt excessively and lose their visual appeal.
- Orzo Cooking: Stir frequently while the orzo cooks to prevent it from sticking to the bottom of the pot or becoming mushy. Cooking to al dente ensures a perfect texture in every bite.
- Broth Choices: Use a good-quality vegetable broth for maximum flavor. If homemade broth is available, it will elevate the soup’s depth and richness.
- Oil-Free Option: For an oil-free version, simply replace the olive oil with a small amount of water. Sauté the vegetables carefully to avoid burning, adding more water as needed to prevent sticking.
- Adjusting Lemon Flavor: Taste the soup before serving; lemon juice can be increased for a brighter, more citrus-forward flavor or reduced for a milder, subtle tang.
Chef’s Secrets: Tricks For Perfect Soup
The secret to this Mediterranean Lemon Orzo Soup is layering flavors carefully.
Start by gently sautéing onions, garlic, and vegetables to release their natural sweetness.
Cooking slowly and stirring often prevents burning and enhances the base.
Another trick is to combine chickpeas and orzo at just the right time—too early and the orzo overcooks, too late and it doesn’t absorb the flavorful broth.
Fresh dill and lemon juice added off-heat preserve their aromatic qualities and zesty brightness.
Finally, reserving some fresh spinach until serving keeps it vibrant, ensuring the soup looks as appealing as it tastes.
Serving Suggestions: Pairing Ideas And Enhancements
This soup is versatile and hearty enough to stand alone, but it shines when paired with simple sides.
Serve alongside a warm, crusty slice of garlic bread, a crisp vegan Caesar salad, or light Mediterranean-inspired dishes like zucchini ravioli.
For an extra touch, garnish with fresh dill, a twist of lemon zest, or a sprinkle of nutritional yeast for a subtle cheesy flavor.
It’s perfect for weeknight dinners, meal prep, or even a comforting lunch alongside a fresh baguette.
Storage Tips: Keeping Soup Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, do so gently on the stove over low heat, adding a splash of water or broth to loosen the soup if it has thickened.
Avoid reheating spinach multiple times, as it will lose texture and color; instead, reserve a small portion of fresh leaves to stir in at serving.
This soup also freezes well for up to 2 months—freeze without spinach and add fresh leaves when reheating for best results.
Frequently Asked Questions
1. Can I make this soup gluten-free?
Yes! Simply swap traditional orzo with a gluten-free orzo or small rice pasta.
Cook times may vary slightly, so keep an eye on the texture to ensure it remains al dente.
2. Can I use canned or frozen vegetables instead?
Absolutely. Frozen carrots and celery work well if fresh isn’t available, though they may release extra water into the soup.
Drain canned chickpeas and rinse thoroughly to avoid added sodium.
3. Can I make this soup in advance?
Yes, the soup can be made a day ahead. Store without spinach to prevent wilting. Add fresh spinach when reheating for a vibrant, fresh finish.
4. How can I increase the protein content?
Add extra chickpeas, white beans, or even cooked lentils.
Plant-based protein powders aren’t recommended in this soup, as they may alter texture, but legumes boost protein naturally and keep it plant-based.
5. Can I adjust the lemon flavor?
Definitely. Start with the recommended ¼ cup of lemon juice, then taste and add more if you prefer a brighter, tangier flavor.
Fresh lemon juice is always preferred over bottled for best taste.
