This lemon orzo soup is comforting, nourishing, and packed with wholesome ingredients. Bright lemon and fragrant fresh herbs lift a turmeric‑tinted broth while creamy cannellini beans and tender orzo make the soup satisfyingly hearty. Cubes of butternut squash add a touch of natural sweetness to balance the citrus, creating a Mediterranean‑inspired bowl that’s quick and simple to prepare. It’s an ideal recipe for beginner cooks and delicious enough to impress more experienced home chefs. Give this cozy, lemony orzo soup a try on a chilly day.
What is orzo?
Orzo is a small, oblong pasta that resembles rice. It’s commonly used in pilafs, salads, and soups because it cooks quickly and keeps a pleasant, slightly firm texture without swelling into mush. For this lemon orzo soup, orzo is ideal: it’s light yet filling, and it blends into the broth without overpowering the other ingredients.
Ingredients for Lemon Orzo Soup
The ingredient list is straightforward and easy to source. If butternut squash or cannellini beans aren’t available, there are simple substitutions: sweet potato or extra carrots can replace squash, and great northern beans, butterbeans, or chickpeas work well in place of cannellini. Use any fresh herbs you like — mint, parsley, cilantro, dill or basil all complement the lemony broth. Below is a clear breakdown of the main ingredients and what they contribute.
- Olive oil — a healthy fat used for sautéing and flavor.
- Garlic — aromatic and savory, it builds the soup’s base flavor.
- Onion — adds sweetness and depth when sautéed.
- Celery — part of the classic mirepoix, it contributes savory structure.
- Carrots — add sweetness, color, and fiber.
- Butternut squash — a winter squash that lends natural sweetness and vitamins.
- Orzo — small pasta that cooks quickly and makes the soup more filling.
- Cannellini beans — creamy white beans that add protein and body.
- Turmeric — gives warm color and subtle earthy notes.
- Frozen peas — convenient, sweet green vegetables to add texture and nutrients.
- Mixed fresh herbs — brighten the soup; parsley, mint, and cilantro work beautifully.
- Lemon — fresh lemon juice brightens and lifts the flavors.
How to Make Lemon Orzo Soup
This is an easy, beginner‑friendly soup that comes together quickly while delivering a lot of flavor. Follow these simple steps for a tasty result:
- Heat olive oil in a large pot over medium heat. Sauté minced garlic and diced onion for about 5 minutes, until fragrant and softened.
- Add diced celery, chopped carrots, and cubed butternut squash. Cook, stirring often, for about 5 minutes to soften and develop flavor.
- Stir in the orzo and cook for 3–5 minutes to toast it lightly and coat it in the oil.
- Add water (or vegetable broth if you prefer), drained cannellini beans, frozen peas, turmeric, salt, and most of the chopped herbs. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the vegetables and orzo are tender.
- Stir in fresh lemon juice, taste and adjust salt and pepper, then finish with the remaining fresh herbs and a crack of black pepper before serving.
Other delicious vegan orzo recipes
- Black Lentil and Orzo Stew
- Winter Orzo Pasta Salad
- Vegan Orzo and Kale Stew
Lemon Orzo Soup
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled and chopped
- 2 cups butternut squash, cubed
- 8 oz orzo
- 8 cups water (or vegetable broth)
- 15 oz cannellini beans, drained
- 1 tbsp turmeric
- 1 tsp salt
- Black pepper to taste
- 1 cup frozen peas
- ½ cup chopped mixed fresh herbs
- 1 lemon, juiced
Instructions
- In a large pot over medium heat, sauté garlic and onion in olive oil for about 5 minutes until fragrant and softened.
- Add celery, carrots and butternut squash; cook for 5 minutes, stirring frequently.
- Stir in the orzo and cook for 3–5 minutes to coat and slightly toast the pasta.
- Add water (or vegetable broth), cannellini beans, frozen peas, turmeric, salt, and most of the herbs. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the vegetables and orzo are tender.
- Remove from heat, stir in the lemon juice, taste for seasoning and adjust salt and pepper as needed. Garnish with remaining fresh herbs and serve warm.