Vegan recipe

Lemon & Asparagus Orzo Soup with Middle Eastern Falafels

Prep 5 mins
Cook 35 mins
Serves 4

Calling all soup lovers, clear a space in your recipe book because this one’s going to need a spot!
A ight but creamy Lemon & Asparagus Orzo Soup with Middle Eastern Falafels. Believe us, it’s souperb .

Middle Eastern Falafels Find out more


2 stalks of celery
2 banana shallots
6-7 cloves garlic
2 carrots
1 heaped tbsp plant-based butter
150g orzo
1.5l – 2l or veg stock (depending on how thick you like your soup)
1 tsp dried rosemary
1 tsp dried parsley
large pinch salt & pepper
2 slices of lemon
3 sprigs of fresh dill, chopped

Top with 200g pack of Cauldron Middle Eastern Falafels
6-7 stems of asparagus
Sprigs of fresh dill


  1. Start by finely chopping the shallots, carrots, celery and add to a deep pot with the butter, fry until translucent.
  2. Mince the garlic cloves and then add them to the pot and continue to fry for a further 1-2 minutes.
  3. Add in the orzo pasta, toss around until coated then add the vegetable stock (we used boiling water and a stock cube) the rosemary, parsley, salt and pepper, give it a stir and leave to simmer for around 20 minutes.
  4. Chop the ends off the asparagus (to remove any chewy ends) and add to the pot for the final 3 minutes of cooking until they’re just done.
  5. Once the orzo has softened and asparagus is cooked, add in the slices of lemon and fresh dill, taste test and add a little more water if you prefer a thinner soup texture.
  6. When it’s seasoned to perfection, serve up with fresh Cauldron Middle Eastern Falafels, halved or slightly crumbled
  7. Garnish with fresh dill and serve!

Chef's tip

If you’re alfresco dining in your local park or garden with friends, this recipe is perfect for taking in a flask. Just serve up piping hot, adding the falafels on top as you serve, rather than leaving them in the flask. That way, they’ll stay beautiful and firm