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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


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



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)


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


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.


  • 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