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Lemon Chickpea Orzo Soup Recipe

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4.2 from 10 reviews

This Lemon Chickpea Orzo Soup is a vibrant, comforting dish featuring tender orzo pasta, protein-rich chickpeas, and fresh greens, all brightened with tahini and lemon juice. Ready in just 30 minutes, it’s a perfect wholesome meal, combining Mediterranean flavors and a creamy texture without dairy, making it light yet satisfying.

Ingredients

Vegetables and Aromatics

  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • a large handful fresh baby kale or spinach
  • chopped fresh dill, to taste

Liquids and Broth

  • 1 tablespoon olive oil or 1/4 cup water (oil-free option)
  • 7 – 8 cups vegetable broth or water (or a combination)
  • 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)

Grains and Legumes

  • 1 cup whole wheat orzo
  • 2 cans (15 oz. each) chickpeas (garbanzo beans), drained and rinsed

Other Ingredients

  • 1/4 cup tahini
  • mineral salt, to taste
  • fresh cracked pepper or lemon-pepper, to taste

Instructions

  1. Sauté Vegetables: Heat olive oil or water in a large pot over medium heat. Add diced onion and carrots and cook for 5-7 minutes until they become soft and fragrant. Then add minced garlic and sauté for an additional minute to release its aroma.
  2. Simmer Soup Base: Pour in the vegetable broth or water and bring the mixture to a gentle boil. Add the whole wheat orzo and rinsed chickpeas, reduce heat to medium-low, and let the soup simmer gently for 8-9 minutes. Stir occasionally until the orzo is tender and cooked through.
  3. Add Creaminess and Brightness: Remove the pot from the heat and stir in the tahini. Gradually add lemon juice starting with 1/4 cup, then increase up to 1/2 cup according to taste, mixing thoroughly to blend the flavors and create a creamy texture.
  4. Wilt the Greens: Add the baby kale or spinach to the hot soup. Stir well to combine, allowing the greens to soften and wilt within a few minutes.
  5. Finish and Season: Incorporate chopped fresh dill to your liking. Season the soup generously with mineral salt and freshly cracked pepper or lemon-pepper. Keep in mind the soup will thicken as it stands; adjust by adding more broth or lemon juice if needed.
  6. Serve: Ladle the soup into individual bowls. This soup pairs perfectly with crusty artisan bread for dipping and soaking up the flavorful broth. Enjoy warm.

Notes

  • Use water instead of oil to keep the soup oil-free and lighter.
  • Adjust lemon juice amount based on your preferred tartness; start small to avoid over-acidifying.
  • For a creamier texture, ensure thorough stirring of tahini into the warm broth after removing from heat.
  • Fresh dill adds a bright, herbaceous flavor — feel free to omit or substitute with fresh parsley if preferred.
  • This soup thickens as it cools; add extra broth or water when reheating to reach desired consistency.
  • Whole wheat orzo gives a nuttier flavor and more fiber than regular orzo, but you can substitute if unavailable.

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