Vegan Avgolemono (Lemon Orzo Soup)

If you’re looking for a bowl of pure comfort that’s both nourishing and bright, Vegan Avgolemono is the answer.

This plant-based version of the traditional Greek lemon orzo soup keeps all the cozy vibes and zesty lemon flavor that makes the original such a hit—without using any eggs or chicken.

The result? A velvety, lemony broth loaded with tender orzo, chickpeas, and simple veggies.

It’s perfect for kids, busy weeknights, and anyone craving a warm hug in a bowl.

In our house, this is a go-to when someone’s feeling under the weather—or when we just need something soothing but satisfying.

It’s naturally creamy (thanks to a clever use of blended tofu or cashews), protein-rich, and so easy to make.

Plus, it stores beautifully, which is always a win for busy families.

Vegan Avgolemono (Lemon Orzo Soup)

🛒 What You’ll Need

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, thinly sliced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 3/4 cup orzo pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/2 teaspoon turmeric (for color and subtle flavor)
  • 1/2 teaspoon salt (more to taste)
  • Freshly ground black pepper, to taste
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1/2 cup silken tofu (or 1/2 cup raw cashews, soaked for 4 hours)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh dill, chopped
  • Lemon slices, for serving (optional)
Vegan Avgolemono (Lemon Orzo Soup)

👩‍🍳 Pro Tips

  1. Use a blender or immersion blender for the tofu or cashew mix to get that silky, eggy texture without any dairy or eggs.
  2. Don’t overcook the orzo—it will continue to soften in the hot broth. Al dente is perfect!
  3. Add lemon gradually and taste as you go. Kids may prefer it a little less tart.
  4. Let little ones help by squeezing lemons or stirring in the dill at the end—they’ll love the color and scent.
  5. Double the batch and freeze half—it reheats beautifully for busy weeknights.

🔄 Substitutions & Variations

  • Silken tofu substitute: Use soaked raw cashews for a creamy version if avoiding soy.
  • Orzo substitute: Any small pasta like ditalini or even rice works well.
  • No chickpeas? Try white beans or green peas.
  • Make it gluten-free: Use gluten-free orzo or rice.
  • Add greens: Stir in a few handfuls of spinach at the end for extra nutrition.

🧊 Make Ahead Tips

  • The lemon-tofu “egg” mixture can be blended and stored in the fridge up to 3 days in advance.
  • Chop all veggies ahead of time and store in containers for a super quick assembly.

🥣 Instructions

Step 1: Sauté Aromatics

Heat olive oil in a medium soup pot over medium heat. Add diced onion and sliced carrots. Sauté for about 5 minutes until softened, then add garlic and cook another minute.

Vegan Avgolemono (Lemon Orzo Soup)

Step 2: Add Broth, Orzo & Chickpeas

Pour in the vegetable broth, orzo, chickpeas, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until orzo is al dente.

Vegan Avgolemono (Lemon Orzo Soup)

Step 3: Blend the Creamy Lemon Mixtur

In a blender, combine silken tofu (or soaked cashews), lemon juice, lemon zest, and nutritional yeast. Blend until completely smooth and creamy.

Vegan Avgolemono (Lemon Orzo Soup)

Step 4: Stir Creamy Mixture Into Soup

Slowly stir the lemon-tofu blend into the soup. Simmer gently for 2-3 more minutes to thicken slightly and warm through. Adjust salt, pepper, and lemon juice to taste.

Vegan Avgolemono (Lemon Orzo Soup)

Stir in fresh dill just before serving. Ladle into bowls and garnish with extra dill, lemon slices, or zest if desired

Vegan Avgolemono (Lemon Orzo Soup)

🧊 Leftovers & Storag

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stovetop—add a splash of broth or water to loosen the texture.
  • Not recommended for freezing if using orzo, as the pasta can become mushy. If you plan to freeze, cook orzo separately and add when reheating.

📝 Conclusio

There’s something magical about this Vegan Avgolemono—it feels like comfort food from your childhood, even if you didn’t grow up with Greek cuisine. It’s lemony, creamy, full of flavor, and totally plant-based. I hope you give it a try and share it with your family—especially on those days when you all need a little warm boost.

Let me know how it turns out for you in the comments, or if you have any questions. I’d love to hear your family’s take on this comforting classic! 💛🍋

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