Lemon Chickpea Rice Soup

Bright and creamy dairy-free Lemon Chickpea Rice Soup. A delicious and easy one-pan-meal made with pantry staples and packed with veggies! Super filling and healthy, this easy soup flavored with dill and fresh lemon gets even better as it sits. Vegan and gluten free!

Avegolemono! Have ya heard of this beloved lemony Greek soup? Me either. But she sure is a beaut. If you love my Cream of Mushroom and Wild Rice Soup, Golden French Lentil Soup, and Creamy Vegan Broccoli Soup, you're going to be obsessed with this recipe!

Cozy, creamy, and comforting to boot, this lemony dream soup makes me feel bright and happy. We all need more bright and happy right now.

She's made with pantry staples and easy peasy cashew cream in lieu of traditional cream. Yep, she's vegan and gluten-free, too!

Key ingredients

• Mirepoix: An aromatic base of onion, celery, carrots and garlic add so much flavor and veggie goodness.
• Dill: A unique and delicious herby addition that I highly recommend! Dill and lemon are quite the dynamic duo.
• Chickpeas: For plant protein and to make this more filling and meal-like. You can omit if you'd like!
• Brown rice: Brown rice thickens the soup, adds fiber body, and interesting texture.
• Greens: I love that I can put a whole bunch of greens in here and they just add to the flavor.
• Water/broth: Broth will add even more flavor as the base liquid. I use Better than Bouillon.
• Cashews: Homemade creamy cashew milk gives velvety smoothness and mouthfeel. Raw is ideal for the best flavor.
• Lemon: Fresh lemon juice adds amazing brightness and depth to this soup.

Check out the recipe card for the full list of ingredients!

How to make (step by step)

While traditional avegolemono soup is made with chicken stock, we're making a veg version today using water, dill and a bunch of vegetables instead since not everyone has broth on hand in these times.

1. Cook the veggies. Sauté a mirepoix of onions, carrots, celery, and garlic in EVOO until softened. We're building flavor since the recipe calls for water versus broth.
2. Add water, fresh dill, chickpeas, and rice. Bring the soup to a simmer and reduce heat to low. Cook, stirring occasionally, until rice or grain of choice is tender.
3. Make cashew milk. Blend raw cashews with water to make a silky smooth soup addition. Pour it into the pot along with lemon juice, a hefty dose of salt and pepper to taste, and a handful of spinach. Stir until wilted.
4. Taste and adjust, as we must always do. Ladle soup into bowls and serve garnished with extra dill and lemon slices if you've got 'em. Voila!

Substitutions or variations

• Use orzo. This soup is traditionally made with orzo---I just didn't have any on hand.
• Use cooked rice. No quick-cook rice? Feel free to use 2 cups of pre-cooked rice instead and reduce liquid to 5 cups.
• Up the veggies. Mushrooms, kale, asparagus, potatoes...they'd all be yummy here.
• Use broth. Homemade or store-bought broth would add even more flavor. Just be sure to reduce the salt since it's based on using water.

What to serve with this soup

This soup is so wonderful with crusty bread or croutons. What soup isn't?!

It would also be delightful with a big Greek salad (this apple cider vinegar dressing would be fab). Add some feta if you're not vegan! Oh, we're living.

Storage

Store leftovers covered in the fridge for up to 5 days.

Can I freeze soup?

Yes! Place completely cooled soup in a freezer baggie and place in the freezer flat. It will keep for up to 3 months. This is a great nourishing soup to make for new moms!

I hope you're as obsessed with this fun recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

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