Description
Bright and comforting vegan lemon orzo soup inspired by Greek avgolemono with chickpeas, carrots, greens, dill, and tahini for creamy richness.
Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup water
- 1/2 onion, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 7–8 cups vegetable broth or water
- 1 cup whole wheat orzo
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4–1/2 cup fresh lemon juice
- 1 large handful baby kale or spinach
- Fresh dill, chopped
- Mineral salt
- Fresh cracked pepper
Instructions
- Heat oil or water in a large pot over medium heat and saute onion and carrots for 5-7 minutes until softened.
- Add garlic and cook for 1 minute.
- Pour in broth and bring to a gentle boil.
- Add orzo and chickpeas, reduce heat, and simmer for 8-9 minutes until orzo is tender.
- Remove from heat and stir in tahini and lemon juice.
- Add kale or spinach and stir until wilted.
- Season with dill, salt, and pepper and serve.
Notes
- Stir in tahini off heat to prevent separation.
- Use white rice instead of orzo for gluten-free option and extend cooking time.
- Soup thickens as it stands; add more broth when reheating.
- Store refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree, Soup
- Method: Simmer
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg