Lemon Orzo Soup | FoodByMaria Recipes

Vegan Comfort Food

Creamy Zucchini Lemon Orzo Soup

Last Updated:

Prep

10 minutes

Cook

40 minutes

Yield

6-8

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

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Greek-Inspired, Vegetarian
  • Diet: Vegetarian

Description

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


Ingredients

Scale

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

1398ml 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!

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 Size: 8
  • Calories: 178
  • Sugar: 5.9g
  • Sodium: 775.1mg
  • Fat: 9.5g
  • Saturated Fat: 7.2g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 24.3g
  • Fiber: 2.4g
  • Protein: 7.6g
  • Cholesterol: 7.2g

Keywords: recipe, creamy, greek

Holly

Can this be made a day in advance? Orzo is really hard to eat the next day, any tips on how to keep it fresh?

Maria Koutsogiannis

all the information on that are in the notes of the recipe card!

Ungie

Does this recipe work with any other type of pasta?

Maria Koutsogiannis

of course! any pasta, really! but I suggest smaller pasta!

Anna T

Followed recipe exactly as written. Perfect as is. Will have to share it with my mother.

Maria Koutsogiannis

let me know what your mother says!

Hill

This orzo is delicious. I’ve made it several times already.

Maria Koutsogiannis

thank you sooo much!

Nina

This was very good!

Maria Koutsogiannis

thank you so much, nina!

Nuri

Bright, fresh, and yet very comforting too. This dish was fast and delicious. It was very liked around the dining table!

Maria Koutsogiannis

so glad you loved this!

Tinie

The taste is great, would make again!

Maria Koutsogiannis

thank you so much!

G Tewers

I love lemon soups! Obsessed with your website!

Maria Koutsogiannis

thank you so much!

JOSIE

This recipe is delicious! A real keeper recipe with simple ingredients, and so fresh tasting.

Maria Koutsogiannis

thank you so much, josie!

Tori

Tasty and hearty!

Maria Koutsogiannis

thank you so much! So glad you enjoyed this!

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