Mediterranean Orzo Soup

That first hiss from the cooker tells you something good is happening.

When you drop the ingredients in, you kinda feel like the kitchen’s about to get busy while you just kick back. That sealing ring snaps into place, and you hear the steam build. It’s that little sound that tells you all the flavors are about to meld together real nice and fast.

This soup is kinda special because it packs a punch without needing hours on the stove. You toss in simple veggies, some chickpeas and orzo, then lemon to brighten it all up. The pressure cooker makes everything soft and flavorful way quicker than you’d expect.

By the time you’re watching the natural release, you’re already thinking about that first warm spoonful. It’s comfort in a bowl with just enough zing from the lemon to perk your taste buds. Plus, it works real good for a quick weeknight dinner or when you need some cozy vibes fast.

The Real Reasons You Will Love This Method

• Speedy cooking brings dinner to your table faster than usual. Check out our Quick High Protein Greek Pasta Salad for a speedy pasta dish.
• One pot to clean up means less mess and more chill time.
• Flavors blend well inside your cooker thanks to the pressure.
• Orzo gets perfectly tender without turning mushy.
• It’s super easy to tweak for your mood or what’s in your fridge.

The Complete Shopping Rundown

• 1 tablespoon extra virgin olive oil 300 quality stuff makes a difference.
• 1 cup onion peeled and diced, usually half a brown or yellow one works best.
• 2 cloves garlic minced nice and fine to spread the flavor around.
• Half a cup carrots peeled and diced about two small ones or one big carrot.
• Half a cup celery diced roughly two stalks for that fresh crunch.
• 4 cups vegetable broth make sure it’s flavorful 'cause it’s the soup base.
• Two thirds cup uncooked orzo pasta your star ingredient here.
• 1 can chickpeas drained and rinsed you wanna rinse to get rid of canned taste.
• Quarter cup fresh lemon juice about two to three lemons freshly squeezed.
• 1 tablespoon fresh dill chopped for a punch of herb freshness.
• 2 cups baby spinach rinsed roughly a handful to toss in last.

The Exact Process From Start to Finish

1. Heat up your pressure cooker on medium and pour in the olive oil.
2. Add the diced onion and sauté till it’s see-through and soft, like 5 minutes or so.
3. Stir in the minced garlic and cook about one minute until you smell that garlicky goodness.
4. Throw in the diced carrots and celery, cook for another 5 to 7 minutes so they start to soften a bit.
5. Pour in all 4 cups of vegetable broth and crank the heat to bring it to a boil.
6. Once boiling, stir in your uncooked orzo, then seal the lid and set to high pressure. Cook for 3 minutes because orzo cooks super fast under pressure.
7. When time’s up, let the pressure do a natural release for about 5 minutes, then you can do a slow release on the valve to finish it off.
8. Open the lid carefully, add in the drained and rinsed chickpeas and lemon juice. Give a good stir then toss in fresh dill and baby spinach right before serving.

Valve Hacks You Need to Know

• If you’re rushing, you can do a quick release after 5 minutes of natural release but watch the steam carefully.
• Keep a cloth handy to cover the valve when doing the slow release just in case of sudden spurts of steam.
• Make sure your sealing ring fits tight or you won’t get that pressure build needed for perfect cooking.
• When the soup’s done, letting the pressure release naturally for a bit keeps the orzo from overcooking.
• Listen for the steam cues it hisses louder as pressure drops so you know when it’s safe to open.

Your First Taste After the Wait

Bam you scoop that first spoonful and catch a bright lemony hit with every sip. The broth feels silky smooth and kinda comforting with a whisper of fresh herbs dancing around.

The orzo is tender but still has a slight tooth to it which stops it from getting all mushy and boring. Chickpeas add this nice creamy texture that pairs real good with the veggies.

As you chew, the spinach wilts gently mixing with dill and that fresh zing from lemon juice keeps it lively. It’s like a hug from the Mediterranean coast but in your own kitchen.

Your Leftover Strategy Guide

• Refrigerate your soup in airtight containers; it keeps nice and fresh for 4 days tops.
• Freeze by portioning it out in freezer-safe bags or containers; good for up to 3 months. Just thaw overnight in the fridge before reheating.
• Reheat gently on the stove or microwave. You might wanna add a splash of water or broth to freshen it up because pasta tends to soak up liquids when stored.

Your Most Asked Questions Answered

• What is orzo? Orzo is a small, rice-shaped pasta that cooks super fast and soaks up flavors real good.
• Can I use any other type of pasta instead of orzo? You sure can but keep in mind pasta size and cook time. Small pastas like ditalini or small shells work best.
• Is this soup gluten-free? Nope, orzo is made from wheat. If you need gluten-free, you’d need to swap orzo for a gluten-free pasta made from rice or legumes.
• Why do the chickpeas need to be rinsed before using? Rinsing gets rid of that canned flavor and extra salt so your soup tastes fresher.
• How long does vegan Mediterranean lemon orzo soup keep? It lasts about 4 days in the fridge if stored properly in airtight containers.
• Can I freeze this soup? Totally yes, freeze in portions and just thaw overnight before warming up. It holds up pretty well if done right.

Mediterranean Lemon Orzo Soup (vegan)

This easy and delicious vegan Mediterranean Lemon Orzo Soup is abundant with bright citrusy flavor. Made with all plant-based ingredients like orzo, chickpeas, carrots, celery, onion, dill and spinach in a lemony broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Calories 169 kcal

Equipment

• 1 Pressure Cooker 4-quart or larger

Ingredients

  

Main ingredients

• 1 tablespoon extra virgin olive oil quality stuff makes a difference
• 1 cup onion peeled and diced, usually half a brown or yellow one works best
• 2 cloves garlic minced nice and fine to spread the flavor around
• 0.5 cup carrots peeled and diced about two small ones or one big carrot
• 0.5 cup celery diced roughly two stalks for that fresh crunch
• 4 cups vegetable broth make sure it’s flavorful 'cause it’s the soup base
• 0.67 cup uncooked orzo pasta your star ingredient here
• 1 can chickpeas drained and rinsed to get rid of canned taste
• 0.25 cup fresh lemon juice about two to three lemons freshly squeezed
• 1 tablespoon fresh dill chopped for a punch of herb freshness
• 2 cups baby spinach rinsed roughly a handful to toss in last

Instructions

 

Instructions

• Heat up your pressure cooker on medium and pour in the olive oil.
• Add the diced onion and sauté till it’s see-through and soft, like 5 minutes or so.
• Stir in the minced garlic and cook about one minute until you smell that garlicky goodness.
• Throw in the diced carrots and celery, cook for another 5 to 7 minutes so they start to soften a bit.
• Pour in all 4 cups of vegetable broth and crank the heat to bring it to a boil.
• Once boiling, stir in your uncooked orzo, then seal the lid and set to high pressure. Cook for 3 minutes because orzo cooks super fast under pressure.
• When time’s up, let the pressure do a natural release for about 5 minutes, then you can do a slow release on the valve to finish it off.
• Open the lid carefully, add in the drained and rinsed chickpeas and lemon juice. Give a good stir then toss in fresh dill and baby spinach right before serving.

Notes

Spinach Tip - Add the spinach just before you serve the soup, as it will continue to wilt and cook in the hot soup and eventually become soft and mushy. Unless you plan to eat all the soup in one meal, reserve some fresh spinach leaves to stir in when you're ready to eat.