This Lemon Chickpea Orzo Soup is a fresh and zesty dish that warms your soul! It combines tender orzo pasta, hearty chickpeas, and a splash of bright lemon.
Honestly, I could sip on this soup for days. It’s that good! Plus, it’s super easy to whip up—just toss everything in a pot and let it do its thing!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and rich flavor. You could use avocado or melted coconut oil as a substitute if olive oil isn’t available or to vary the taste.
Onion: A small onion enhances flavor. If you’re allergic or out of onions, shallots or leeks work well, though they offer a milder taste.
Chickpeas: Canned chickpeas are convenient, but dry ones can be soaked and cooked. If you’re in a hurry, lentils can also be a good protein-rich alternative.
Orzo Pasta: Orzo gives a lovely texture. If you prefer a gluten-free dish, replace it with rice or gluten-free pasta to keep it hearty.
Fresh Greens: Spinach or kale add nutrients. If neither is on hand, you could toss in other greens like Swiss chard or even frozen peas for a pop of color.
How Do I Ensure My Soup Has the Best Flavor?
To make this soup flavorful, focus on a few key cooking steps. Start by sautéing your onions and carrots until soft. This builds a base flavor that’s crucial. Adding garlic next enhances the aroma, but keep an eye on it to avoid burning.
- Heat olive oil and soften onions and carrots for about 5 minutes.
- Add minced garlic for 1 minute; it should smell fragrant but not brown.
- Use fresh lemon juice at the end to really brighten the soup’s flavor.
- Don’t be shy with seasoning! Taste and adjust as needed.
How to Make Lemon Chickpea Orzo Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 6 cups vegetable broth or chicken broth
- 1 1/2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
- 1 cup orzo pasta
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Finishing Touches:
- 2 cups fresh spinach or kale, chopped (optional)
- Juice and zest of 1 large lemon
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped for garnish
- Lemon slices for garnish
How Much Time Will You Need?
This soup will take about 15 minutes to prepare and another 20-25 minutes to cook. In total, you’ll need around 35-40 minutes from start to finish to create this tasty dish. It’s quick, wholesome, and perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and diced carrots. Sauté these for about 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. This step builds a great flavor base for your soup.
2. Add Garlic and Aroma:
Once your onion and carrots are soft, add the minced garlic to the pot. Cook for another minute, stirring frequently to make sure it doesn’t burn. You’ll love the wonderful smell that fills your kitchen!
3. Bring to a Boil:
Next, pour in the vegetable or chicken broth, then bring the mixture to a boil. As it heats up, it’s a good time to taste and adjust any initial seasoning you prefer.
4. Introduce Chickpeas and Thyme:
When the broth is boiling, add the chickpeas, dried thyme, and a pinch of salt and pepper. Reduce the heat to a simmer. Let this cook for about 10 minutes, allowing all the flavors to combine beautifully.
5. Cook the Orzo:
Stir in the orzo pasta and cook according to the package instructions. This usually takes around 7-9 minutes. Keep an eye on it so the pasta doesn’t overcook; you want it to be tender but not mushy!
6. Add Greens (Optional):
If you’re using spinach or kale, add it to the pot during the last 2 minutes of cooking. This will help the greens wilt just perfectly to enhance the soup’s texture and nutrition.
7. Final Touches with Lemon:
Once everything is cooked, remove the pot from heat. Stir in the juice and zest of the lemon to brighten up the flavors. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired.
8. Serve and Enjoy:
Ladle the soup into bowls, garnishing with fresh dill or parsley and a slice of lemon on top for that extra zing. Serve immediately and enjoy this light, nourishing soup!
This delightful soup perfectly blends the earthiness of chickpeas with the bright citrus flavor of lemon and the comforting texture of orzo pasta. It’s truly an ideal choice for a wholesome meal any day!
Can I Use Frozen Vegetables in This Recipe?
Yes, you can! If you don’t have fresh vegetables on hand, frozen peas, carrots, or spinach can be great alternatives. Just add them according to the package directions; frozen veggies might need a minute or two more to cook through.
What Can I Substitute for Orzo Pasta?
If you want a gluten-free option or just don’t have orzo, you can substitute it with quinoa, rice, or even small pasta shapes like ditalini or elbows. Just be sure to adjust the cooking times according to the substitution you choose!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If the soup thickens as it sits, you can add a splash of broth or water when reheating to get the desired consistency.
Can I Make This Soup Ahead of Time?
Absolutely! This soup keeps well and can be made a day or two in advance. Just follow the recipe, then store it in the fridge in an airtight container. Reheat on the stove, adding more broth as necessary when reheating to keep the texture nice. Enjoy it warm!
