Lemony Chickpea Orzo Soup (Edit recipe)

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!

15 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 6

Ingredients

2 Tbsp Olive Oil
1 Yellow Onion, large, diced
2 Carrots, diced
2 Celery, stalks, chopped
3 cloves Garlic, minced
6 cups Vegetable Broth
2 Chickpeas, (15.5-ounce) cans, drained and rinsed
1 cup Orzo Pasta
1 tsp Kosher Salt
.5 tsp Black Pepper
1 tsp dried Oregano
2 whole Lemon, juiced
.25 cup Tahini
8 oz Baby Spinach
.25 cup fresh Dill, chopped

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Process

Cook Mode

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.