Lemon Chickpea Orzo Soup Recipe
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.
- 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
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
- 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.
- 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.
- Add Chickpeas and Stock: Stir in the drained chickpeas and pour in the vegetable stock. Increase heat to bring the mixture to a boil.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/lemon-chickpea-orzo-soup-recipe/
