Lemon Chickpea Orzo Soup
This naturally vegan lemon chickpea orzo soup is packed with delicious veggies and protein from the chickpeas for a nutritious, comforting, and filling meal. Serve it on its own or with a chunk of crusty bread, and you'll have the perfect quick weeknight dinner even non-vegans will love.
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Servings: 4
Calories: 587kcal
Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoon oregano
- ¼ teaspoon (0.25 teaspoon) red chilli flakes
- 7 oz (200 g) orzo
- 2 cans (14 oz / 400 g) chickpeas
- 4 cups (1000 ml) vegetable stock
- 2 lemons, juice of
- 2 tablespoon fresh dill
Instructions
- In a large pot or dutch oven, heat the olive oil and sauté the onion for 2-3 minutes over medium heat until slightly softened.2 tbsp olive oil1 large onion
- Add the carrot and celery and continue to cook for another 2-3 minutes. Next, add the garlic, oregano, and chilli flakes and saute everything for an additional 1 minute until fragrant.1 large carrot2 celery stalks4 garlic cloves2 tsp oregano¼ tsp red chilli flakes
- Add the orzo to the pot and toast it for 1-2 minutes with the veggies, as you would do with rice for risotto.7 oz orzo
- Next, add the chickpeas, stock, lemon juice and dill. Bring the soup to a boil, lower the heat, and cook for 8-10 minutes until the orzo is al dente. Season to taste and serve immediately, drizzled with extra olive oil and lemon juice, if you want.2 cans (14 oz / 400 g) chickpeas4 cups vegetable stock2 lemons2 tbsp fresh dill
Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 98g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 784mg | Fiber: 19g | Sugar: 22g