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Home » Vegan Recipes » Lemon, Orzo and Fennel Soup {vegan}

Lemon, Orzo and Fennel Soup {vegan}

Published: May 20, 2014 · Updated: Aug 21, 2020 · This post may contain affiliate links.

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Lemon Orzo and Fennel Soup vegan
Lemon Orzo and Fennel Soup vegan
Lemon Orzo and Fennel Soup vegan
Lemon Orzo and Fennel Soup vegan
Lemon Orzo and Fennel Soup vegan

Lemon Orzo and Fennel Soup recipe | DeliciousEveryday.com

This is one of my favourite soups. Nourishing. Satisfying. Warming. As all good soups should be.

But the great thing about this Lemon, Orzo and Fennel soup is that it can be ready in a jiffy too. Wafer thin slices of fennel cook in no time at all, so the soup is ready when the orzo (also known as risoni) is ready. It’s a soup to make on those nights that you don’t feel like spending hours in the kitchen, but still want something healthy and nourishing.

What makes this soup special, to me at least, is the last minute addition of lemon zest, lemon juice and fennel fronds just before serving. This really rounds out the soup, and transforms it from a good soup to a special soup.

The other great thing about this Lemon, Orzo and Fennel soup is also that it is a transseasonal soup. It’s light enough to be enjoyed when the weather is slightly warmer but have a hankering for soup, and is still just as welcome on a cold winters night, paired with bread slathered in butter.

Lemon Orzo and Fennel Soup recipe | DeliciousEveryday.com

Lemon Orzo and Fennel Soup vegan

Lemon, Orzo and Fennel Soup

I'm not 100% sure on the source of this recipe as I came across it in a magazine a couple of years ago, which I no longer have, and I haven't been able to find the source on Google. I do however believe the original recipe was by Matt Moran. I've adapted it slightly. The main change I made was to cook the orzo (risoni) in the soup broth rather than separately to save time and washing up. I suggest slicing the fennel and leek using a mandoline slicer to ensure the thickness (or thinness) is consistent.
5 from 4 votes
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Course: Soup
Cuisine: vegetarian
Keyword: Lemon, Orzo and Fennel soup, soup recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 89kcal
Author: Delicious Everyday
8 servings

Ingredients

  • 2 tbs olive oil
  • 1 leek finely sliced
  • 2 cloves of garlic minced
  • 1 medium fennel cored, quartered and finely sliced (fennel fronds reserved for serving)
  • 2 cups litres vegetable stock 8
  • 1/2 cup orzo risoni
  • salt and pepper
  • 1 lemon zested and cut into wedges to serve
US Customary - Metric

Instructions

  • Place a large saucepan over a medium heat and add the olive oil and leek. Cook for 4 minutes or until soft. Add the garlic and cook until fragrant before adding the fennel. Cook the fennel for 1 minute before adding the vegetable stock and orzo (risoni) and cook for 12 to 12 minutes, or until the pasta is cooked. Taste and adjust the seasonings to taste.
  • Ladle the soup into bowls and top with lemon zest, lemon juice and fennel fronds and serve immediately.

Nutrition

Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Sodium: 253mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 12.2mg | Calcium: 28mg | Iron: 0.6mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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