Mediterranean LEMON CHICKPEA ORZO SOUP
Lemon Chickpea Orzo Soup features soothing citrus, chickpeas, orzo, refreshing dill, and fresh baby greens with tahini for added creaminess!
WHY WE LOVE THIS RECIPE!
⭐Brimming with chickpeas, orzo, carrots, kale (or spinach), lemon, and dill and made creamy with tahini, this is my vegan version of Greek avgolemono soup and it’s so delicious! Plus, it’s healthy, super easy to make, and ready in 30 minutes!
⭐One of my favorite parts about this soup is the freshly squeezed lemon juice. The lemon brightens up the soup, adding pure comfort in a bowl with a hint of refreshing, lemony broth. This is a hearty and satisfying soup that I know you’re going to love!
⭐Without further ado, let’s make a pot of delicious, healthy soup!
This Greek inspired lemon orzo soup recipe with chickpeas and dill is super easy to make and will be ready in 30 minutes!
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: Serves 4
INGREDIENTS For Mediterranean LEMON CHICKPEA ORZO SOUP:
⭐1 tablespoon olive oil or 1/4 cup water (for water saute)
⭐1/2 onion, diced
⭐3 carrots, peeled and diced
⭐3 cloves garlic, minced
⭐7 – 8 cups vegetable broth or water (or combo)
⭐1 cup whole wheat orzo
⭐2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
⭐1/4 cup tahini
⭐1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
⭐a large handful fresh baby kale or spinach
⭐chopped fresh dill, to taste
⭐mineral salt, to taste
⭐fresh cracked pepper or lemon-pepper, to taste
INSTRUCTIONS For Mediterranean LEMON CHICKPEA ORZO SOUP:
⭐Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
⭐Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
⭐Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
⭐Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.
NOTES:
⭐The tahini adds a delicious buttery creaminess. If you don’t have tahini on hand, this soup will still be fantastic! Replace the tahini with 100% cashew butter, as it will be free from additives such a sugar, salt, and/or flavorings.
⭐For the broth, I prefer to use a combo, usually half broth and half water. To keep the sodium to a minimum, source out low-sodium vegetable broth. I almost always use this organic vegetable broth concentrate – for this recipe I would add about 1 heaping teaspoon to 4 cups of water, and then use 3 – 4 cups of plain water. It works well, without losing out on too much flavor.
⭐The herbs can be changed up to suit your taste. If you don’t care for dill, try using rosemary or oregano.
⭐To make this soup gluten-free, replace the orzo with white rice, using the same measurements and cooking as directed, adding 10 – 15 minutes to the cooking time or until the rice is tender.
NUTRITIONAL INFO:
Serving Size About 2 Cups
Serves 6 Calories 306Total Fat 10.1g 13%Saturated Fat 1.3g Cholesterol 0 mg 0%Sodium 636.9mg 28%Total Carbohydrate 46 g 17%Dietary Fiber 11.2g 40%Sugars 9.4g Protein 13.6g 27%Vitamin A110%Vitamin C 20%Calcium 15%Iron 21