Lemon Chickpea Orzo Soup

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with nutritious ingredients and a burst of flavor. This Lemon Chickpea Orzo Soup is a delightful blend of fresh vegetables, hearty chickpeas, and tender orzo pasta, all brought together with the bright notes of lemon. It’s a perfect meal for any day of the week, whether you need a quick lunch or a cozy dinner.

Why It’s My Go-To

This soup is not only delicious but also incredibly easy to make. The combination of chickpeas and orzo provides a satisfying texture, while the lemon juice adds a refreshing zing that elevates the entire dish. It’s a one-pot wonder that can be whipped up in about 30 minutes, making it a fantastic choice for busy weeknights. Plus, it’s loaded with nutritious ingredients, ensuring you’re fueling your body with wholesome goodness.

What We’re Using

• 2 tablespoons olive oil or vegan butter: For sautéing the vegetables and adding richness.
• 1/2 yellow onion, chopped: Adds a sweet and savory base to the soup.
• 3 sticks celery, finely chopped: Provides a nice crunch and flavor.
• 2 carrots, peeled and finely chopped: Adds sweetness and color.
• 3-5 cloves garlic, minced: For that aromatic touch.
• 1 teaspoon Italian seasoning: A blend of herbs that enhances the flavor.
• 2 tablespoons all-purpose flour: To slightly thicken the soup.
• 2 (15.5-ounce) cans chickpeas, drained and rinsed: The protein-packed star of our soup.
• 6 cups imitation “chicken” broth or vegetable broth: The flavorful base for the soup.
• 1 cup dry orzo: Adds heartiness and texture.
• 4 ounces baby spinach: For added nutrients and color.
• Juice of 1/2-1 lemon: For that bright, zesty flavor.
• Salt and black pepper to taste: Essential seasoning for balance.
• 1/2 cup finely chopped parsley: For freshness and garnish.
• Zest of 1/2 lemon: Adds an extra layer of lemon flavor.
• Pinch of salt: To enhance all the flavors.

Hardware & Gadgets

• Large pot: For cooking the soup.
• Wooden spoon: Perfect for stirring and mixing.
• Measuring cups and spoons: For precise ingredient measurements.
• Knife and cutting board: Essential for chopping vegetables.

Lemon Chickpea Orzo Soup, Made Easy

Step 1: Sauté the Vegetables

In a large pot, heat the olive oil or vegan butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables start to soften. Add the minced garlic and Italian seasoning, stirring frequently for another minute until fragrant.

Step 2: Thicken the Base

Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. This will help create a thicker soup. Cook for an additional 2 minutes to remove the raw flour taste.

Step 3: Add the Chickpeas and Broth

Stir in the drained chickpeas and pour in the imitation “chicken” broth (or vegetable broth). Bring the mixture to a gentle boil.

Step 4: Incorporate the Orzo

Once boiling, add the dry orzo to the pot. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the orzo is tender and cooked through.

Step 5: Mix in the Spinach

Add the baby spinach to the pot, stirring until it wilts down. This will only take a minute or two.

Step 6: Finish with Lemon

Remove the pot from heat and stir in the lemon juice, lemon zest, salt, and black pepper to taste. Adjust the seasoning as needed, and add more lemon if you prefer a stronger citrus flavor.

Step 7: Garnish and Serve

Ladle the Lemon Chickpea Orzo Soup into bowls and garnish with finely chopped parsley. Serve warm, and enjoy the delightful combination of flavors!

Fit It to Your Goals

• Gluten-Free: Substitute orzo with gluten-free pasta or quinoa.
• Lower Sodium: Use low-sodium broth and skip added salt.
• Extra Protein: Add diced tofu or tempeh for an additional protein boost.
• More Veggies: Toss in other vegetables like zucchini or kale for added nutrition.

Troubleshooting Tips

• If your soup is too thick, simply add more broth until you reach your desired consistency.
• For a creamier texture, blend a portion of the soup and then stir it back in.
• Adjust the acidity of the soup by adding more lemon juice or a pinch of sugar if it’s too sour.
• If the soup is bland, boost the flavor with additional seasoning or a splash of soy sauce.

Prep Ahead & Store

This Lemon Chickpea Orzo Soup can be prepped ahead of time and stored in the refrigerator for up to 4 days. To do this, cook the soup as directed, but consider slightly undercooking the orzo, as it will continue to cook when reheated. Store in an airtight container. For longer storage, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

Popular Questions

Can I add more vegetables to the soup?

Absolutely! Feel free to add any of your favorite vegetables such as zucchini, bell peppers, or even peas for added nutrition and flavor.

Is this soup vegan-friendly?

Yes! By using vegan butter and vegetable broth, this soup is completely plant-based and suitable for vegans.

How can I make this soup spicier?

If you like a kick, consider adding red pepper flakes or a dash of hot sauce when sautéing the vegetables.

Can I use a different type of pasta?

Definitely! You can substitute orzo with any small pasta shape, like ditalini or even gluten-free pasta if needed.

What to Make After This

• Creamy Tomato Soup
• Chickpea Curry
• Simple Vegan Chili
• Best Chocolate Chip Cookies

Make It Tonight

With its simple ingredients and quick preparation, there’s no reason not to whip up this Lemon Chickpea Orzo Soup tonight! It’s a nourishing dish that will warm your heart and satisfy your taste buds. So grab your ingredients, gather your favorite kitchen tools, and let’s get cooking! You won’t regret adding this delightful soup to your repertoire. Enjoy every spoonful of this comforting and vibrant Lemon Chickpea Orzo Soup!