Lemon Orzo Chickpea Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(82)
Ingredients
8-10 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup orzo
- 4 eggs
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
- 2 large handfuls fresh baby spinach
- 1–3 tablespoons chopped fresh dill
- sea salt and freshly-cracked black pepper
How would you rate this recipe?
Preparation
Chef’s notes
*Or you’re welcome to sub in 3/4 cup rice in place of orzo.
*Just add however much dill you would like, to taste. Or if you’re not a big fan of dill, feel free to add in some fresh (or dried) oregano instead, to taste. Or fresh basil!
Recipe adapted from My Recipes.