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Lemon Chickpea Orzo Soup Recipe

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4 from 4 reviews

This healthy lemon chickpea orzo soup is a quick and easy Italian-inspired recipe featuring tender chickpeas, finely minced vegetables, and orzo pasta in a creamy, lemon-flavored broth. The almond butter adds a smooth, rich texture while the lemon zest and juice provide a bright, refreshing taste, making it a perfect light main course or starter.

Ingredients

Vegetables

  • 2 medium carrots, peeled
  • 1 large celery rib
  • ½ medium onion
  • 2 cloves of garlic

Other Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 can chickpeas, drained and rinsed
  • 4 cups (1 litre) vegetable stock
  • ¾ cup (145 grams) orzo
  • 2 tablespoons almond butter
  • The zest of 1 lemon
  • 1 tablespoon lemon juice (or to taste)
  • ½ teaspoon salt (or to taste)

Instructions

  1. Prepare the Vegetables: Roughly chop the carrots, celery, onion, and garlic. Place them in a food processor and pulse until finely minced. If you don't have a processor, finely chop by hand to approximate the same texture.
  2. Sauté the Vegetables: Heat the olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme, gently frying while stirring occasionally until the vegetables become very soft and almost undetectable, about 15 minutes. This develops the flavor base of the soup.
  3. Add Chickpeas and Stock: Stir in the drained chickpeas and pour in the vegetable stock. Increase the heat and bring the mixture to a boil.
  4. Cook the Orzo: Add the orzo to the boiling soup, then reduce the heat to a simmer. Cook until the orzo is al dente, typically 7-10 minutes or according to package instructions.
  5. Dissolve Almond Butter: While the orzo cooks, place the almond butter in a small bowl and gradually add a ladle of hot soup broth, stirring until completely dissolved to prevent lumps.
  6. Finish the Soup: Remove the pot from heat once the pasta is cooked. Stir in the almond butter mixture, lemon zest, salt, and lemon juice, tasting and adjusting lemon juice to your preference to balance the flavors.

Notes

  • Orzo continues to absorb liquid after cooking; if storing leftovers, cook orzo separately and combine just before serving to maintain soup consistency.
  • If soup becomes too thick when reheated, loosen with additional stock or water.
  • Lemon juice can easily overpower the soup, so adjust gradually to taste.

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