Lemon and kale graphic

Lemony Kale Orzo Soup W/ Turmeric

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Makes about 5 cups

We’re nearing the end of flu season, and we’re doing everything we can to stay healthy – drinking our green juice, getting 8 hours of shut-eye, and washing our hands every 5 minutes. Still, we all succumb to nasty viruses now and again, and it’s never fun. As soon as we start to feel a little under the weather, we head to the kitchen and make a big pot of this Lemony Kale Orzo Soup with Turmeric. It’s Grandma’s Chicken Soup for plant-based peeps (sans chicken, of course), which is to say, it cures all.

We rounded up some nutritionally powerful ingredients and turned them into a warming, comforting recipe for you to have at the ready, until the first blooms of spring!

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


2 Tbsp extra virgin olive oil

½ onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 ½ tsp ground turmeric

1 Tbsp white miso

1 Tbsp nutritional yeast

5 cups vegetable stock

2 tsp sea salt

¼ tsp ground black pepper


2 cups kale, chopped

1 Tbsp + 1 tsp fresh lemon juice, squeezed

2 Tbsp fresh parsley, chopped

½ cup dried orzo pasta


Chop onion, carrot, celery, kale, and parsley.

Mince garlic.

Squeeze fresh lemon juice.


In a large pot or Dutch oven, heat extra virgin olive oil over medium heat.

Add chopped onion, carrot, celery and minced garlic and cook, stirring often, for 5 minutes, or until vegetables are slightly tender.

Add sea salt, turmeric, freshly ground black pepper, miso, nutritional yeast and vegetable stock and bring to a boil.


Add dried orzo pasta to broth, and reduce heat so that liquid comes to a rapid simmer.

Let cook for 15 minutes, stirring occasionally.


Add chopped kale, and cook for an additional 5 minutes, or until kale is wilted and tender.

Remove from heat.


Stir in freshly squeezed lemon juice and chopped parsley.

Season to taste with additional sea salt and freshly ground black pepper, if needed.

Lemony Kale Orzo Soup w/ Turmeric will keep in an air-tight container in the refrigerator for up to 1 week, and frozen for up to 3 months.