Italian Lemon Orzo Soup
Serves
2
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
½ cup (100 g) dried orzo pasta
14 oz (400 g) can chickpeas, drained
3 carrots
3 stalks celery
1 medium cooking onion
2 handfuls baby spinach
8 cups (2 L) vegetable stock
4 cloves garlic, crushed
1 tbsp avocado oil
½ tsp salt
⅛ tsp pepper
¼ cup lemon juice, plus extra to garnish
½ tsp Italian seasoning
1 bay leaf
2 tbsp tahini
¼ cup chopped parsley, plus extra to garnish
Nutrition
(Per Serving)
Calories
331
Fats
16 g
Protein
13 g
Carbs
45 g
Instructions
- Dice carrots, onion, and celery. Pour avocado oil into large soup pan and place over medium-high heat. Add onions and sauté for 1 minute. Add celery, carrots, and garlic. Sauté for another minute.
- Pour in vegetable stock and add chickpeas, bay leaf, tahini paste, lemon juice, orzo pasta, Italian seasoning, parsley, salt, and pepper.
- Bring soup to a boil, then reduce heat to simmer. Let soup simmer gently for 15 to 18 minutes, or until pasta and vegetables are soft. Just before serving, add in spinach and stir until wilted. Serve immediately.
- Garnish with squeeze of lemon juice and sprinkle some freshly chopped parsley.