Lemon Chickpea Orzo Soup Recipe

Introduction

This Lemon Chickpea Orzo Soup is a comforting and bright dish perfect for any season. It combines tender orzo pasta, protein-packed chickpeas, and a refreshing hint of lemon to create a flavorful and nourishing meal.

Ingredients

• 2 medium carrots (peeled)
• 1 large celery rib
• 1/2 medium onion
• 2 cloves of garlic
• 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
• The zest of 1 lemon
• 1 tablespoon lemon juice (or to taste)
• 1/2 teaspoon salt (or to taste)

Instructions

1. Step 1: Roughly chop the carrots, celery, onion, and garlic. Place them in a food processor and pulse until finely minced. If you don’t have a food processor, chop them as finely as possible.
2. Step 2: 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, about 15 minutes. The goal is to let the vegetables flavor the soup while becoming almost undetectable.
3. Step 3: Add the chickpeas and vegetable stock to the pot, then increase the heat to bring the soup to a boil. Add the orzo and reduce the heat to a simmer. Cook until the orzo is al dente, following package instructions (usually just a couple of minutes).
4. Step 4: Meanwhile, place the almond butter in a bowl and add a ladle of the hot broth from the soup. Stir until the almond butter dissolves completely.
5. Step 5: Once the orzo is cooked, remove the pot from the heat. Stir in the almond butter mixture, lemon zest, salt, and lemon juice. Start with 1 tablespoon of lemon juice and adjust to taste, as it can easily overpower the soup.

Tips & Variations

• For a creamier texture, add a splash of coconut milk or blended silken tofu along with the almond butter.
• Use fresh thyme instead of dried for a brighter herb flavor.
• Swap chickpeas for white beans if preferred; both work well and add protein.
• Garnish with fresh parsley or a drizzle of olive oil for an added layer of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or stock if it has thickened. The orzo may absorb more liquid over time, so adjust consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can be used. Just adjust the cooking time according to the pasta package instructions.

Is almond butter necessary in this recipe?

The almond butter adds a subtle creaminess and depth of flavor, but you can omit it or substitute with tahini or peanut butter if preferred.

Lemon Chickpea Orzo Soup Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

This vibrant and nourishing Lemon Chickpea Orzo Soup combines the sweetness of carrots and celery with the fresh zestiness of lemon and creamy almond butter. Hearty chickpeas and tender orzo pasta create a comforting, protein-rich soup perfect for any season. The aromatic thyme and garlic add depth, while a gentle simmer ensures the flavors meld beautifully for a delicate, wholesome meal.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

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

Base & Seasonings

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• Zest of 1 lemon
• 1 tablespoon lemon juice, or to taste

Protein & Grains

• 1 can chickpeas, drained and rinsed
• 3/4 cup (145 grams) orzo pasta

Liquids & Other

• 4 cups (1 litre) vegetable stock
• 2 tablespoons almond butter

Instructions

1. Prepare the Vegetables: Roughly chop the carrots, celery, onion, and garlic. Use a food processor to pulse until finely minced. If unavailable, chop as finely as possible to ensure they blend well into the soup.
2. Sauté the Vegetables: Heat olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme. Fry gently, stirring occasionally, until the vegetables become very soft and almost undetectable, about 15 minutes. This slow cooking draws out their flavors as the soup base.
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 the Orzo: Once boiling, add the orzo pasta and reduce heat to a simmer. Cook for the time indicated on the orzo package, usually just a couple of minutes, until al dente.
5. Mix Almond Butter: While the orzo is cooking, place almond butter in a small bowl. Add a ladle of hot soup broth and stir until the almond butter dissolves smoothly.
6. Finish the Soup: Remove the pot from heat once orzo is cooked. Stir in the almond butter mixture, lemon zest, salt, and lemon juice. Start with one tablespoon of lemon juice and adjust to taste, as it can quickly overpower the delicate flavors.

Notes

• Chop vegetables finely to create a smooth, almost creamy vegetable base in the soup.
• Adjust lemon juice gradually to avoid overpowering the soup’s delicate balance.
• Using almond butter adds creaminess and a subtle nutty flavor, making the soup richer without dairy.
• Orzo cooks quickly; monitor closely to maintain a perfect al dente texture.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a gluten-free version, substitute orzo with gluten-free small pasta or rice.

Keywords: lemon chickpea soup, orzo soup, vegan soup, Mediterranean soup, almond butter soup, healthy soup, vegetable soup, easy soup recipe