Description
This Lemon Chickpea Orzo Soup is a comforting and flavorful vegetarian dish combining tender chickpeas, delicate orzo pasta, and a bright hit of lemon. Featuring finely minced vegetables sautéed to a soft base, the soup is enriched with almond butter for creaminess without dairy, making it a cozy yet light option perfect for any season.
Ingredients
Vegetables
- 2 medium carrots, peeled
- 1 large celery rib
- 1/2 medium onion
- 2 cloves garlic
Main Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 can chickpeas, drained and rinsed
- 4 cups (1 litre) vegetable stock
- 3/4 cup (145 grams) orzo
- 2 tablespoons almond butter
- Zest of 1 lemon
- 1 tablespoon lemon juice (or to taste)
- 1/2 teaspoon salt (or to taste)
Instructions
- Prepare Vegetables: Roughly chop the carrots, celery, onion, and garlic. Use a food processor to pulse them until finely minced. If a food processor is unavailable, finely chop by hand to achieve a similar texture.
- Sauté Vegetables: Heat olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme. Gently fry, stirring occasionally, until the vegetables become very soft and nearly undetectable, about 15 minutes. This step develops the soup’s rich flavor base.
- Add Chickpeas and Stock: Stir in the drained chickpeas and vegetable stock. Increase the heat to bring the mixture to a boil. Once boiling, add the orzo pasta, then reduce heat to a simmer.
- Cook Orzo: Simmer the soup until the orzo is al dente, typically just a few minutes according to package instructions, stirring occasionally to prevent sticking.
- Prepare Almond Butter Mixture: While the orzo cooks, place almond butter in a small bowl and add a ladle of hot soup broth. Stir thoroughly until the almond butter dissolves smoothly.
- Finish Soup: Remove the pot from heat once orzo is cooked. Stir in the almond butter mixture, lemon zest, salt, and lemon juice. Start with 1 tablespoon lemon juice and adjust to taste, as lemon can quickly overpower the flavor.
Notes
- For a nuttier flavor, try toasting the orzo lightly before cooking.
- Adjust lemon juice gradually to avoid overly sour soup.
- This soup can be made vegan and gluten-free if using gluten-free orzo.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.
