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Lemon Chickpea Orzo Soup Recipe

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4 from 90 reviews

Lemon Chickpea Orzo Soup is a vibrant, comforting vegetarian soup featuring tender chickpeas, whole wheat orzo, and leafy greens, all brightened with fresh lemon juice and creamy tahini. This soup offers a delightful balance of flavors and textures, perfect for a nourishing meal any time of year. It’s easy to prepare on the stovetop or in a slow cooker, making it an accessible recipe for busy days.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Sauté Base

  • 1 tablespoon olive oil or 1/4 cup water (for water sauté)
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced

Soup

  • 7 – 8 cups vegetable broth or water (or combo)
  • 1 cup whole wheat orzo
  • 2 cans (15 oz. each) chickpeas (garbanzo beans), drained and rinsed

Finishing Ingredients

  • 1/4 cup tahini
  • 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
  • A large handful fresh baby kale or spinach
  • Chopped fresh dill, to taste
  • Mineral salt, to taste
  • Fresh cracked pepper or lemon-pepper, to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil or water in a large pot over medium heat. Add the diced onion and carrots and sauté for about 5 to 7 minutes until softened. Stir in the minced garlic and sauté for an additional minute to release its aroma.
  2. Add Broth and Main Ingredients: Pour in the vegetable broth or water and bring the mixture to a boil. Once boiling, add the whole wheat orzo and the drained, rinsed chickpeas. Reduce the heat to medium-low and let the soup cook at a gentle boil for 8 to 9 minutes, or until the orzo is tender.
  3. Finish the Soup: Remove the pot from heat and stir in the tahini and the lemon juice, beginning with the smaller amount of lemon juice and adjusting to taste. Add the fresh baby kale or spinach and stir well; the greens will soften and wilt within a few minutes.
  4. Season and Serve: Add chopped fresh dill as desired and season the soup with mineral salt and freshly cracked pepper or lemon-pepper to your taste. The soup will thicken slightly upon standing; if needed, add more broth or water to achieve your preferred consistency. Serve hot with your favorite crusty artisan bread for soaking up the flavorful broth.

Notes

  • The tahini adds a delicious buttery creaminess to the soup. If you don’t have tahini, substitute with 100% cashew butter for a similar creamy texture without additives.
  • To manage sodium levels, use low-sodium vegetable broth or make a broth with vegetable broth concentrate diluted with water.
  • You can swap fresh dill for rosemary or oregano according to your flavor preference.
  • For a gluten-free version, replace the orzo with white rice using the same quantity, but cook for 10 to 15 minutes longer until the rice is tender.
  • Slow Cooker Option: Add all ingredients except tahini, spinach, lemon juice, and orzo to the slow cooker. Cook on low for 6–8 hours or high for 4–5 hours. About 30 to 45 minutes before the end of cooking, add the orzo, tahini, lemon juice, and spinach and stir well before finishing.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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