Description
This Lemon Chickpea Orzo Soup is a cozy and hearty vegan soup loaded with veggies, chickpeas, and orzo pasta with the bright flavor of fresh lemon juice. This quick and easy soup is made with simple ingredients in under 30 minutes. The perfect weeknight lunch or dinner this fall!
Ingredients
- 1 tablespoon avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- 2 medium carrots, diced
- 5-6 cups vegetable stock
- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ cup dry orzo pasta, uncooked
- ½ teaspoon Italian seasoning
- 4 tablespoons lemon juice (approximately juice of 1-2 lemons)
- 1 cup fresh baby spinach
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- salt and pepper (to taste)
Instructions
- Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 2-3 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
- Add stock and bring it to a boil on high heat. Once the stock is boiling, add chickpeas, orzo and Italian seasoning.
- Cook uncovered on medium-high heat until the orzo is cooked through, about 10 more minutes, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pot.
- Once orzo is cooked, stir in lemon juice, baby spinach, parsley, and dill. Season with salt and pepper, to taste. Serve warm.
Notes
How to store: Allow the leftover soup to cool to room temperature, then store leftovers in an airtight container in the fridge for 3-4 days.
How to reheat: Warm the soup in a pan on the stove or microwave it for several minutes. Add an extra squeeze of lemon juice after reheating.
How to freeze: Soups with pasta can be frozen, but the noodles will plump up and become quite soggy after thawing. If you know you want to freeze the soup, consider leaving the orzo out and adding it when you reheat it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek