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Lemon Chickpea Orzo Soup Recipe

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4.2 from 15 reviews

A bright and comforting vegan lemon chickpea orzo soup inspired by Greek avgolemono, featuring chickpeas, carrots, fresh greens, dill, and tahini for creamy richness. This healthy, gluten-adaptable soup is simple to prepare and ready in about 30 minutes, making it an ideal easy weeknight dinner. A slow cooker option is also provided for convenience.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil or 1/4 cup water (for oil-free option)
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 7 – 8 cups vegetable broth or water (or combination)
  • 1 cup whole wheat orzo
  • 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup tahini
  • 1/4 – 1/2 cup lemon juice (from 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

  1. Sauté Vegetables: Heat olive oil or water over medium heat in a pot. Add the diced onion and carrots and cook for 5 to 7 minutes until they are softened and fragrant. Then add the minced garlic and sauté for one more minute to release its aroma.
  2. Simmer Soup Base: Pour in the vegetable broth or water and bring the mixture to a gentle boil. Stir in the orzo and rinsed chickpeas. Reduce the heat to medium-low and simmer gently for 8 to 9 minutes, stirring occasionally, until the orzo becomes tender.
  3. Add Creaminess and Brightness: Remove the pot from the heat. Stir in the tahini thoroughly and then add the lemon juice starting with 1/4 cup, adjusting up to 1/2 cup to taste, to give the soup a vibrant, tangy flavor.
  4. Wilt the Greens: Add the fresh baby kale or spinach to the pot. Stir well; the greens will soften and wilt within a few minutes from the residual heat.
  5. Season and Finish: Add chopped fresh dill according to your preference, and season the soup with mineral salt and freshly cracked pepper or lemon-pepper. The soup will thicken slightly as it stands. Adjust with additional broth or lemon juice if desired.
  6. Serve: Ladle the soup into individual bowls and optionally serve with crusty artisan bread for soaking up the flavorful broth.

Notes

  • The tahini adds a buttery creaminess; alternatives include sunflower seed butter (nut-free), cashew butter, blended silken tofu, or it can be omitted for a less creamy but still flavorful soup. Always stir tahini off-heat to prevent separation.
  • For broth, a combination of half low-sodium vegetable broth and half water is recommended to control sodium without losing flavor. Using vegetable broth concentrate diluted is an effective option.
  • Herb variations are flexible: try rosemary, oregano, parsley, or mint in place of dill to suit your taste.
  • To make the soup gluten-free, substitute orzo with white rice, keeping the same quantity but increasing cooking time by 10–15 minutes until the rice is tender.
  • Slow Cooker Option: Add all ingredients except tahini, spinach, lemon juice, and orzo to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 4-5 hours. About 30-45 minutes before serving, add the orzo, tahini, lemon juice, and spinach, stir well, and finish cooking until the orzo is tender and greens wilted.
  • Leftovers can be refrigerated for 4-5 days or frozen for up to 3 months. Reheat gently on stovetop or microwave after thawing.

Find it online: https://flavorspath.com/lemon-chickpea-orzo-soup-recipe/