Description
A light and refreshing soup made with lemon, chickpeas, and orzo pasta.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add orzo and chickpeas. Cook until orzo is tender.
- Stir in lemon juice and zest.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust lemon juice to taste.
- For added protein, include cooked chicken.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Lemon Chickpea Orzo Soup, vegan soup, Mediterranean soup