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Lemon Chickpea Orzo Soup

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4.2 from 53 reviews

This healthy lemon chickpea orzo soup is a quick and easy Italian-inspired dish featuring tender chickpeas, delicate lemon flavor, and a creamy consistency thanks to almond butter. It’s a perfect main course or starter that combines fresh vegetables, orzo pasta, and a bright citrus finish for a comforting, nourishing meal.

Ingredients

Scale

Vegetables and Aromatics

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

Cooking Base and Flavorings

  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 can chickpeas, drained and rinsed
  • 4 cups (1 litre) vegetable stock

Pasta and Creamy Elements

  • ¾ cup (145 grams) orzo
  • 2 tablespoons almond butter

Lemon and Seasoning

  • Zest of 1 lemon
  • 1 tablespoon lemon juice, or to taste
  • ½ teaspoon salt, or to taste

Instructions

  1. Prepare Vegetables: Roughly chop the carrots, celery, onion, and garlic. Use a food processor to pulse them until finely minced for a smooth texture in the soup. If you don’t have a food processor, finely chop by hand as much as possible.
  2. Sauté Vegetables: Heat the olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme. Gently fry, stirring occasionally, until the vegetables are very soft and nearly undetectable, about 15 minutes. This builds the flavorful base of your soup.
  3. Add Chickpeas and Stock: Stir in the drained chickpeas and pour in the vegetable stock. Increase heat to bring the mixture to a boil.
  4. Cook Orzo: Add the orzo to the boiling soup and reduce heat to a simmer. Cook according to package instructions, usually a couple of minutes until al dente. Be careful not to overcook to preserve texture.
  5. Dissolve Almond Butter: While the orzo cooks, place almond butter in a small bowl. Ladle a bit of the hot soup broth into the bowl and stir until the almond butter dissolves smoothly, adding creaminess and a nutty depth to the soup.
  6. Finish Soup: Remove the pot from heat once the orzo is cooked. Stir in the dissolved almond butter, lemon zest, salt, and lemon juice. Start with 1 tablespoon lemon juice and adjust to taste, as too much can overpower the delicate flavors.

Notes

  • Orzo continues to absorb liquid after cooking, so for leftovers, consider cooking orzo separately and combining when serving.
  • If the soup thickens too much upon reheating, loosen it with additional vegetable stock or water.

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