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EASY LEMON CHICKPEA ORZO SOUP

EASY LEMON CHICKPEA ORZO SOUP
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EASY LEMON CHICKPEA ORZO SOUP is a bright and comforting dish that comes together in just 30 minutes. This vegan soup draws inspiration from traditional Greek avgolemono, with a delightful combination of chickpeas, tender carrots, fresh greens, and creamy tahini. Each spoonful offers a velvety texture complemented by the zesty brightness of lemon juice. Perfect as a quick weeknight meal or for cozy gatherings, this soup is not only delicious but also packed with nutritious ingredients that will satisfy both your taste buds and your hunger. Serve it alongside crusty bread or a fresh salad for a complete dining experience.

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water (oil-free)
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 7 – 8 cups vegetable broth or water (or combo)
  • 1 cup whole wheat orzo
  • 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup tahini
  • 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
  • a large handful fresh baby kale or spinach
  • chopped fresh dill, to taste
  • mineral salt, to taste
  • fresh cracked pepper or lemon-pepper, to taste

Instructions

  1. Heat olive oil or water in a large pot over medium heat. Sauté diced onion and carrots until softened, about 5–7 minutes. Add minced garlic and cook for an additional minute.
  2. Pour in vegetable broth or water and bring to a gentle boil. Add orzo and chickpeas; reduce heat to medium-low and simmer for 8–9 minutes until the orzo is tender.
  3. Remove from heat and stir in tahini and lemon juice, starting with a smaller amount of juice.
  4. Add baby kale or spinach, stirring until wilted.
  5. Season with fresh dill, mineral salt, and cracked pepper to taste before serving.

Nutrition

Find it online: https://yayarecipes.com/easy-lemon-chickpea-orzo-soup/