Lemony Chickpea Orzo Soup
This Lemony Chickpea Orzo Soup is great to make on the weekends and portion for lunches throughout the week. It's a light, refreshing vegan recipe that's equal parts bright and hearty. You'll want to save this one for soup season, or enjoy it as a summer meal ... because it's always soup weather with the right ingredients!
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
15
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 111 Yellow Onion, large, diced
- 222 Carrots, diced
- 222 Celery, stalks, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- 6 cups6 cups6 cups Vegetable Broth
- 222 Chickpeas, (15.5-ounce) cans, drained and rinsed
- 1 cup1 cup1 cup Orzo Pasta
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp dried Oregano
- 2 whole2 whole2 whole Lemon, juiced
- .25 cup.25 cup.25 cup Tahini
- 8 oz8 oz8 oz Baby Spinach
- .25 cup.25 cup.25 cup fresh Dill, chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat olive oil in a 6-quart dutch oven over medium high heat. Add diced onion, carrot and celery. Cook for 8 to 10 minutes, until onion is translucent. Add garlic and cook for 1 minute.
- Pour in vegetable broth and bring to a simmer. Once simmering, add in chickpeas, salt, pepper, oregano and orzo. Cook for 8 to 9 minutes, until orzo is al dente.
- Meanwhile, add lemon juice and tahini to a small bowl and whisk together until well combined. After orzo is cooked, add lemon and tahini mix to the soup. Remove from heat and stir in baby spinach and dill. Continue stirring until spinach is wilted, about 2 to 3 minutes.
- Serve. Bring leftovers to room temperature and store in an air-tight container for up to 5 days in the refrigerator.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 227 |
| Fat: | 11 g |
| Carbohydrates: | 39 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 992 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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