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Homemade Lemon Chickpea Orzo Soup photo

Lemon Chickpea Orzo Soup

A bright, comforting lemon chickpea and orzo soup with tender vegetables and a fresh parsley gremolata.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 6 servings

Equipment

  • large Dutch oven or heavy pot
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Can opener
  • Knife and cutting board
  • Small Bowl

Ingredients
  

  • 2 tablespoons olive oil or vegan butter
  • 1/2 yellow onion chopped
  • 3 stalks celery finely chopped
  • 2 carrots peeled and finely chopped
  • 3-5 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 15.5-ounce cans chickpeas drained and rinsed
  • 6 cups imitation chicken broth or vegetable broth
  • 1 cup dry orzo
  • 4 ounces baby spinach
  • 1/2-1 lemon juiced (start with 1/2 and add more to taste)
  • salt to taste, plus a pinch for gremolata
  • black pepper to taste
  • 1/2 cup parsley finely chopped
  • 1/2-1 lemon zest (start with less)

Instructions
 

  • Heat the olive oil or vegan butter in a large Dutch oven over medium-high heat until shimmering.
  • Add the chopped onion, finely chopped celery, and chopped carrots and sauté for 5 to 7 minutes, until the onions are golden and vegetables have softened.
  • Stir in the minced garlic and Italian seasoning and cook for about 30 seconds, until fragrant.
  • Sprinkle the all-purpose flour over the vegetables and cook, stirring, for about 1 minute to remove the raw flour taste.
  • Add the drained chickpeas and the imitation chicken or vegetable broth, stirring well to dissolve the flour into the liquid.
  • Cover and bring the soup to a boil over high heat.
  • Uncover, add the dry orzo, stir, then reduce heat to medium and simmer for about 10 minutes, stirring frequently, until the orzo is tender and not sticking to the bottom.
  • While the soup simmers, combine the finely chopped parsley, lemon zest, and a pinch of salt in a small bowl to make the gremolata; set aside.
  • When the orzo is cooked, reduce heat to low and stir in the baby spinach and lemon juice (start with juice of 1/2 lemon and add more to taste). Season with additional salt and black pepper as needed.
  • Ladle the soup into bowls and garnish each serving with the parsley gremolata and an optional drizzle of olive oil.

Notes

  • For gluten-free, use gluten-free orzo and a GF flour blend or a cornstarch slurry.
  • To make a cornstarch slurry, dissolve 1 tablespoon cornstarch in 2 tablespoons water and add with the spinach.
  • For an oil-free version, sauté vegetables in 1/4 cup (60 ml) water, adding more water as needed.