Description
This Lemon Chickpea Orzo Soup is a comforting, bright, and hearty vegetarian soup that combines tender orzo pasta, creamy almond butter, and zesty lemon for a nourishing meal. Slow-cooked vegetables form a flavorful base while chickpeas add protein and texture, making it perfect for a cozy lunch or light dinner.
Ingredients
Vegetables
- 2 medium carrots (peeled)
- 1 large celery rib
- 1/2 medium onion
- 2 cloves of garlic
Other 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
- The zest of 1 lemon
- 1 tablespoon lemon juice (or to taste)
- 1/2 teaspoon salt (or to taste)
Instructions
- Prepare the vegetables: 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, finely chop the vegetables by hand as best as you can.
- Sauté the vegetables: Heat the olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme. Gently fry them, stirring occasionally, until the vegetables are very soft and nearly undetectable in texture, about 15 minutes. This step builds a flavorful base for the soup.
- Add chickpeas and stock: Stir in the drained chickpeas and pour in the vegetable stock. Increase the heat to bring the mixture to a boil.
- Cook the orzo: Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook the orzo just until al dente according to the package instructions, usually a couple of minutes.
- Prepare almond butter mixture: While the orzo cooks, place the almond butter in a bowl and add a ladleful of the hot soup broth. Stir until the almond butter is fully dissolved and smooth.
- Finish the soup: Remove the pot from 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 quickly overpower the soup.
Notes
- Use fresh lemon zest for a vibrant flavor that complements the creamy texture of the almond butter.
- Adjust salt and lemon juice carefully to balance savory and bright notes.
- The almond butter adds richness and a subtle nutty flavor but can be substituted with tahini if preferred.
- Try to finely mince the vegetables to avoid chunky texture and keep the soup smooth and rich.
- This soup is best served hot and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
