Lemon Chickpea Orzo Soup
Lemon Chickpea Orzo Soup– this hearty vegan soup is packed with vegetables and yumminess! A filling, frugal and delicious recipe that can be customized to include your favorite veggies.
Servings: 6
Calories: 338kcal
Ingredients
For the soup
- 2 tbsp olive oil
- 2 onions finely diced
- 3 celery ribs finely diced, include leaves if any
- 3 carrots peeled and finely diced
- 1 tbsp tomato paste (optional)
- ½ butternut squash peeled and cubed
- 14 oz (400g) chickpeas or beans, drained and rinsed
- 1 tsp grated fresh ginger
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp garlic granules
- ½ tsp sweet paprika
- ½ red pepper flakes
- 2 bay leaves
- 2 tbsp lemon juice
- 8 cups (1.8 lt) vegetable broth / stock or as needed
- 1 ½ cups (235g) orzo
- small bunch parsley finely chopped
- salt and pepper to season
Optional additions
- 2 cups (60g) spinach finely chopped
- 1 zucchini (courgette) cubed
- 1 red bell pepper diced
- Tabasco to taste
Instructions
- Heat the olive oil in a large pot and add the onions, celery and carrots. Cook, stirring, over low heat until the vegetables have softened, 5-7 minutes. (Add the pepper also, if using)2 tbsp olive oil, 2 onions, 3 celery ribs, 3 carrots, 1 red bell pepper
- Stir in the tomato paste if using. Add the butternut squash, chickpeas / beans, ginger, salt, seasonings and bay leaves.1 tbsp tomato paste, ½ butternut squash, 14 oz (400g) chickpeas, 1 tsp grated fresh ginger, 1 tsp salt, 1 tsp ground turmeric, 1 tsp garlic granules, ½ tsp sweet paprika, ½ red pepper flakes, 2 bay leaves
- Pour in the broth and bring to a rolling simmer. Lower the heat to a gentle simmer, partially cover the pot and cook for about 20 minutes or until the squash is almost cooked through.8 cups (1.8 lt) vegetable broth / stock
- Stir in the orzo and continue to simmer for another 8-10 minutes or until al dente. If you are adding zucchini you can stir it in now.1 ½ cups (235g) orzo, 1 zucchini (courgette)
- Stir in the lemon juice and half of the chopped parsley. Add the spinach if using and let it wilt in the warm soup.2 tbsp lemon juice, small bunch parsley, 2 cups (60g) spinach
- Discard the bay leaves and have a taste, adding salt, pepper, Tabasco and more lemon juice as needed. Serve and enjoy!salt and pepper, Tabasco
Video
Notes
- IS ORZO GLUTEN-FREE? Orzo is a type of “pastina” (small pasta) and while I haven’t found a gluten-free version there are lots of small pasta shapes that are.
- This recipe is vegan as written. If you like adding grated Parmesan to your soups then it is vegetarian provided the Parmesan is renet-free or swap it for Pecorino Romano cheese. I don’t think cheese really goes in this orzo soup but you do you!
- Orzo absorbs water and swells, drinking up all the liquid in the soup. You might need to add hot water to thin the soup as needed. If you would like to freeze the soup you can always leave the orzo out and simply add it when reheating.
- The soup will keep for 2-3 days in the fridge. Add water as needed when reheating.
Nutrition
Calories: 338kcal | Carbohydrates: 63g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2361mg | Potassium: 802mg | Fiber: 8g | Sugar: 10g | Vitamin A: 13201IU | Vitamin C: 50mg | Calcium: 97mg | Iron: 3mg
