Description
This Lemon Orzo Chickpea Soup is a refreshing and hearty dish that combines the bright flavors of lemon with wholesome ingredients like orzo, chickpeas, and fresh vegetables. Perfect for a comforting meal any time of the year.
Ingredients
Scale
Vegetable Broth:
- 6 cups vegetable broth
Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup orzo pasta
- 1 can (15 ounces) chickpeas, drained and rinsed
- juice and zest of 2 lemons
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add seasonings: Stir in oregano, turmeric, pepper, and salt. Pour in vegetable broth and bring to a boil.
- Cook orzo: Add orzo and cook for 8–10 minutes, stirring occasionally, until al dente.
- Finish soup: Stir in chickpeas, lemon juice, and zest. Simmer for 2 minutes, then add spinach and fresh herbs. Cook just until spinach is wilted. Taste and adjust seasoning before serving hot.
Notes
- For extra creaminess, stir in 1/4 cup coconut milk or Greek yogurt at the end.
- Leftovers thicken as they sit, so add a splash of broth when reheating.
- This soup freezes well without the orzo; cook fresh orzo separately when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
