Author: You're going to love this tangy, tart, velvety, vibrant Greek-inspired Easy Vegan Lemon Soup🍋! This hearty and healthy, one-pot meal is based on a traditional Greek Avgolemono soup and only takes 30 minutes to make using simple ingredients like orzo, chickpeas, lemon and dill!
This delicious vegan spin on a Greek lemon chicken soup is the perfect weeknight meal idea and makes for great leftovers which can be enjoyed for lunch the next day! Hello, "Meal Prep Heaven" 😇 Avgolemono is a soup that's made with chicken stock, egg yolks, and lemon juice. To keep things vegan and affordable, instead of a chicken broth I use a vegetable broth and instead of using eggs, I use tahini, which provides a delicious light creaminess to the soup. I also added chickpeas for a bit of heartiness and protein, but you could use another type of bean, or vegan chicken substitute if preferred.
Common Questions:
Does Greek lemon soup freeze well? Yes! Lemon Soup freezes really well. Just be sure to store it in an airtight container or a freezer bag to prevent freezer burn or absorbing other flavors in the freezer. Labelling your lemon soup with the date you froze it can help you keep track of its freshness. If you plan to freeze it I would also recommend to undercook the orzo by a minute or two so that it maintains a nice al dente texture when thawed and reheated.
How do you achieve the right consistency of this easy vegan lemon soup? Simple: just follow this recipe closely and don't deviate from its easy instructions and you'll be just fine! This vegan version of the soup is even easier to make than the traditional version because you aren't working with eggs which can accidently get scrambled in the soup!
Can I make Avgolemono soup without eggs? Yes! This vegan Greek-inspired Avgolemono soup uses tahini instead of eggs and still achieves that rich, creamy texture. Also *bonus points* as it doesn't contain any eggs - you don't have to worry about the eggs curdling, which is a concern when making Avgolemono soup.
What herbs and spices go well with Avgolemono soup? This lemon soup recipe already contains garlic, fresh dill, salt and pepper, but if you're looking to add more herbs and spices you could try some herbs and spices found in traditional Greek dishes such as oregano, thyme, bay leaves, or parsley. Just be sure to follow this recipe first and then add your herbs and spices afterwards to taste, should you feel like it needs something extra.
Can Easy Vegan Lemon Soup be made oil-free? Yes! Simply omit the oil and instead do a water or broth sauté.
Can Easy Vegan Lemon Soup be made gluten-free? Yes! Instead of regular orzo use a gluten-free pasta, or alternatively, replace the orzo with 2 cups of cooked rice.
How to Make Easy Vegan Lemon Soup:
Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and garlic, and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is). Bring the broth to a simmer or light boil, and once simmering add to orzo and continue to simmer for 5 - 10 minutes until the orzo is al dente.
Meanwhile, in a measuring glass or small bowl, mix the lemon juice and tahini until smooth. Set aside.
When the orzo is cooked, stir in the lemon tahini mixture, and the chickpeas, and bring back to a simmer. Remove from the heat and lastly, stir in the spinach, and dill and let it wilt into the soup. Season with salt and pepper to taste. Serve hot with extra dill for garnish. For storage, allow the soup to cool completely before transferring it to an airtight and storing it in the fridge for up to 5 days. This soup also freezes well.
This Easy Vegan Lemon Soup Is...
- Creamy, tangy, tart, velvety, and vibrant.
- Hearty and healthy
- Full of vegetables
- Greek-inspired (Vegan Avgolemono soup)
- Takes 30 minutes to make using simple ingredients
Other Recipes that pair well with this lemon soup...
The Best Vegan Feta
Easy Smashed Potatoes
Fresh Pita with Easy Vegan Tzatziki
Vegan Greek Salad
Vegan Greek Sheet Pan Dinner
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Lemon Soup
Servings: - 8 (makes about 10 cups)
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Ingredients
- 1 tablespoon olive oil
- 3 medium carrots, peeled and chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 8 cups vegan chickenless broth or vegetable broth
- 1 cup orzo, uncooked (or other tiny pasta shape)
- ½ cup lemon juice, (from about 3 - 4 lemons)
- 3 tablespoons tahini
- 1 (19 oz can) chickpeas, (2 cups) drained and rinsed
- 2 handfuls (2.3 oz/ 65 g) fresh spinach or baby kale
- ⅓ cup (0.4 oz/ 10 g) fresh dill, chopped (plus more for garnish)
- salt and pepper, to taste (I like lots of black pepper)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the carrots, onions, and garlic, and sauté until the onions turn translucent and just begin to brown, about 5 minutes.
- Pour in the vegetable broth and use your spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is). Bring the broth to a simmer, and once simmering add to orzo and continue to simmer for 5 - 10 minutes until the orzo is al dente.
- Meanwhile, in a measuring glass or small bowl, mix the lemon juice and tahini until smooth. Set aside.
- When the orzo is cooked, stir in the lemon tahini mixture, and the chickpeas, and bring back to a simmer. Remove from the heat and lastly, stir in the spinach, and dill and let it wilt into the soup. Season with salt and pepper to taste.
- Serve hot with extra dill for garnish. For storage, allow the soup to cool completely before transferring it to an airtight and storing it in the fridge for up to 5 days. This soup also freezes well.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Soup Recipes You Might Like:
Janner413 says
This soup is amazing! The lemon is tart without any trace of the bitterness I was concerned about. Tahini makes it taste just right. With a Greek salad and warm pita, it's my new favorite. We're making a huge batch (4x the recipe) for our next soup night with friends and family. Thanks for another great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds like the perfect meal! 😊 So glad you loved it, and I hope your soup night is a huge hit!
Nikkie says
This is delicious, it's quickly become my favourite soup
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it, Nikkie! 😊
Pamela says
Yes, I just made it! It is delicious. I only made 1/2 cup of chickpeas and i cup of orzo because. its just two of us. I kept the 2 handful of spinach and dill because we love both.
We're not vegan just vegetarians and I'm soooo glad I found this website.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love this!! 😊 So happy you found my site and enjoyed the soup. Thank you so much for the sweet comment, Pamela!
B says
Also am I correct in that this call for 2 Liters of broth?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi B! Yes that’s correct, it’s 2 liters total (about 8 cups) of broth for the full recipe 😊
B says
Can you use dried dill?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi B! Yes you can use dried dill, but it isn't as tasty as fresh for this recipe 😊 I’d start with about 1 teaspoon dried dill (since it’s more concentrated than fresh) and add more to taste.
Eva says
This is super delicious! I'm in love with this soup! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Eva! One of my faves too! 🍋✨
Sara Finlay says
Absolutely delicious!
Vegan looking for recipes to use an abundance of lemons. I knew anything with lemon, dill, and tahini would be a hit. So comforting. Loved the tangy flavour. Will definitely make again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Sara, thanks for the review 🙂
cristina says
Before I became a vegetarian, I used to love Avgolemono
soup, but then I couldn't have it for 36 years; I tried your vegan lemon soup and I love it! I make it all the time. Thank you, thank you, thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! So thrilled you love it so much and that it has filled that gap for you Cristina! Thank you for your review 🙂
Karlinda Caldicott says
Thank you for this wonderful recipe! It's so delicious and easy to make! I'll definitely be making this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karlinda! You’re so welcome 💛 I’m thrilled you enjoyed it!