Lemony Chickpea Orzo Soup (Edit recipe)

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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

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Ingredients

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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
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.
Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian

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