Lemon Orzo Soup | FoodByMaria Recipes

Vegan Comfort Food

Creamy Zucchini Lemon Orzo Soup

Last Updated:

Prep

10 minutes

Cook

40 minutes

Yield

6 -8

This creamy, delicious lemon orzo soup has zucchini, lemon, and garlic to make it incredibly flavorful and filling.

There is no better pair than zucchini and lemon. Oh wait, there is! When you combine zucchini and lemon with creamy orzo in a delicious, comforting bowl of soup. This lemon orzo soup is Greek-inspired and is so delicious. 

Lemon orzo soup in a white bowl with a handle

Why you’ll love this lemon orzo soup: 

  • Quick: Prep this soup in 10 minutes and have it ready to eat in under an hour 
  • Flavorful: Did I not mention the freshness of the lemon combined with the zucchini and creamy orzo?
  • Garlic: This recipe uses a TON of garlic and it’s so damn good. I love garlic!

Fresh ingredients for lemon orozo soup on counter

Ingredient Notes: 

Garlic: Garlic doesn’t only add flavor to just about any dish, but it also is loaded with healthy nutrients. It has manganese, vitamins B6, C, and fiber. It also is great at boosting your immune system.

Zucchini: Zucchini is so versatile that you can legit even bake with it! What makes zucchini so good for you is that it’s high in fiber, packed with important vitamins, minerals, and antioxidants, and bonus, it tastes great!

Orzo: Orozo is a form of short-cut pasta that kind of looks like a grain of rice. It’s great to add to soups.

How to make lemon orzo soup: 

Onions and garlic in a pot simering

1. In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 – 5 minutes.   Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Stir in the orzo, fresh parsley, onion powder, salt, and black pepper.  Cook for 3-4 minutes, until golden and toasted.

Ingredients for lemon orzo soup in a pot cooking

2. Add the zucchini, kale, lemon juice + zest, cooking for another 5 minutes.

3. Add the bouillon paste and boiling water to the pot.

4. Bring to high heat and allow to boil and cook for 8 – 10 minutes until the orzo is tender.

5. Stir in the coconut milk/ heavy cream and parmesan cheese, cooking for 5 more minutes.

6. Adjust any seasonings to taste.

7. Serve immediately with additional fresh parsley!

Lemon orzo soup in a white bowl with a handle

Expert Tips & FAQ: 

How can I make this recipe dairy-free? Make this dairy-free/vegan by swapping the butter + parmesan cheese for a plant-based one!

Orzo: Be sure to cook the orzo until soft, test it along the way and allow it to cook longer if needed.

Storage: Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.

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Creamy Zucchini Lemon Orzo Soup

5 from 13 votes
This creamy, delicious lemon orzo soup has zucchini, lemon, and garlic to make it incredibly flavorful and filling.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Vegetarian
Cuisine Greek-Inspired, Vegetarian
Servings 6 -8
Calories 178 kcal

Ingredients
  

  • 4 tbsp vegan or regular butter
  • 2 medium white onions
  • 10 garlic cloves minced (adjust as per your families likeness to garlic)
  • 1 cup of orzo
  • 6 tbsp. fresh parsley chopped
  • 1 1/2 tbsp. onion powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 medium zucchinis grated
  • 4 cups green kale chopped
  • 2 tbsp. bouillon paste
  • 4 cups of boiling water
  • 1-398 ml can coconut milk or heavy cream
  • 3 lemons zest + juice
  • 1 cup parmesan cheese or cheese of choice vegan will work just fine

Instructions
 

  • In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 - 5 minutes.   Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Stir in the orzo, fresh parsley, onion powder, salt, and black pepper.  Cook for 3-4 minutes, until golden and toasted.
  • Add the zucchini, kale, lemon juice + zest, cooking for another 5 minutes.
  • Add the bouillon paste and boiling water to the pot.
  • Bring to high heat and allow to boil and cook for 8 – 10 minutes until the orzo is tender.
  • Stir in the coconut milk/ heavy cream and parmesan cheese, cooking for 5 more minutes.

Adjust any seasonings to taste.

  • Serve immediately with additional fresh parsley!

Video

YouTube video

Notes

Make this dairy free/vegan by swapping the butter + parmesan cheese for a plant based one!
Be sure to cook the orzo until soft, test it along the way and allow to cook longer if needed.
This is the perfect nutritious + hearty soup- make it on those cold winter days!
Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 8 | Calories: 178kcal | Carbohydrates: 24.3g | Protein: 7.6g | Fat: 9.5g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.3g | Cholesterol: 7.2mg | Sodium: 775.1mg | Fiber: 2.4g | Sugar: 5.9g
Review This Recipe Let us know how it was!
Lilly G

5 stars
I doubled mine and used a quick pot, and it turned out very well!!

Maria Koutsogiannis

love that!

Donna

5 stars
Love this so much! I’m going to attempt to double it !

Maria Koutsogiannis

easy! just use the 2X button on the top right of the recipe card!

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