LEMON CHICKPEA ORZO SOUP
By Jessica Bippen, RD
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 6
Ingredients
-
1
tablespoon olive oil
-
1/2
medium onion, diced
-
2
large carrots, diced
-
3
cloves garlic, minced
-
2
teaspoons oregano
-
1
teaspoon thyme
-
1
teaspoon salt
-
1/2
teaspoon pepper
-
7
cups vegetable broth or water
-
1
cup whole wheat orzo
-
2
fifteen ounce cans chickpeas, drained and rinsed
-
2
Sunkist® lemons, freshly squeezed
-
2
large handfuls fresh baby spinach
Directions
- In a large pot, heat olive oil on medium heat.
- Once the oil is hot, add onions and carrots, sauté until onions are translucent; about 5 – 7 minutes.
- Add the garlic, oregano, thyme, salt and pepper. Sauté for 1 minute.
- Add the chickpeas, broth and water.
- For added creaminess, scoop out two cups of the soup making sure to include some chickpeas. Add to a blender and blend until smooth. Add the blended soup back into the pot.
- Bring the soup to a boil. Add the orzo and reduce heat to medium-low. Cook at a low boil for 8-10 minutes, or until orzo is tender.
- Remove from heat and add lemon juice and spinach. Stir until the greens wilt.
- Add salt and pepper to taste. Optional: serve with tahini.
