This Lemon Chickpea Orzo Soup is bright and refreshing! Packed with chickpeas, tender orzo pasta, and a zesty lemon kick, it’s perfect for any day.
It’s so easy to make, and I love how comforting it feels. Plus, it’s great for leftovers—perfect for lunch the next day! I could sip on this soup anytime! 🍋
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing as it adds flavor. If you’re looking for an alternative, you can use avocado oil or coconut oil. Both work well in this soup.
Chickpeas: These are the star protein in this dish! If you’re short on chickpeas, white beans or lentils can serve as good substitutes for a similar texture and nutrition.
Orzo Pasta: Orzo adds a delightful texture. If you’re gluten-free, quinoa or rice can be used instead. Just keep an eye on cooking times!
Lemon: Using fresh lemon juice and zest brightens the soup. In a pinch, bottled lemon juice can work, but fresh is always best for flavor.
Spinach: Fresh spinach wilts beautifully into the soup. If you don’t have spinach, kale or Swiss chard can also be used for a different twist on flavor.
What’s the Best Way to Sauté Vegetables for Flavor?
Sautéing your vegetables properly can make a huge difference in your soup’s flavor. Here’s how to do it right:
- Start with medium heat. Heat your olive oil until it shimmers, but don’t let it smoke.
- Add the onion first. Cook it until it’s translucent to build the base flavor. About 5 minutes should do it.
- Next, toss in the garlic and carrots. Stir them often for 3-4 more minutes, until soft. The garlic should be fragrant but not browned.
Following these steps helps to bring out the natural sweetness of the veggies, enriching your soup with deep flavors!
How to Make Lemon Chickpea Orzo Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
Pasta and Greens:
- 3/4 cup orzo pasta
- 3 cups fresh spinach, roughly chopped
Flavorings:
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and 30 minutes to cook. So, in just about 40 minutes, you’ll have a warm, cozy bowl of Lemon Chickpea Orzo Soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s nice and warm, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. This adds a great depth of flavor to your soup.
2. Add Garlic and Carrots:
Next, toss in the minced garlic and diced carrots. Cook for another 3-4 minutes, stirring every so often. You want the carrots to soften a bit while the garlic becomes fragrant.
3. Bring in the Broth:
Pour in the vegetable broth, and turn up the heat to bring the mixture to a boil. This will create a flavorful base for your soup.
4. Add Chickpeas and Spices:
Once boiling, add the drained and rinsed chickpeas, dried oregano, and ground cumin. Reduce the heat to a gentle simmer and let it cook for about 10 minutes. This allows all the flavors to meld together wonderfully.
5. Stir in Orzo:
Now it’s time to add the orzo pasta. Stir it in and let it cook following the package instructions, which usually takes about 7-8 minutes until the orzo is tender.
6. Add Spinach:
When the orzo is just about done, add the chopped spinach. Stir it in and let it wilt for a minute or two. This is where your soup starts to get its vibrant color!
7. Finish with Lemon:
Remove the pot from heat and stir in the lemon juice and lemon zest. This will brighten up the whole dish! Taste the soup and season with salt and pepper to your liking.
8. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Add a lemon slice on the side for extra zing!
9. Enjoy!
Serve the soup warm and enjoy this vibrant, comforting Lemon Chickpea Orzo Soup with your loved ones. It’s perfect for any day!
Can I Use Another Type of Pasta in This Soup?
Absolutely! While orzo works wonderfully, you can substitute it with other small pasta shapes like ditalini, small shells, or even quinoa for a gluten-free option. Just adjust the cooking time according to the pasta you choose.
Can I Freeze This Soup?
Yes, Lemon Chickpea Orzo Soup freezes well! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove, adding a splash of broth if needed.
What Can I Substitute for Spinach?
If you don’t have spinach on hand, you can use kale or Swiss chard instead. Just chop it roughly and add it in at the same stage, allowing it to wilt in the hot soup.
How Can I Make This Soup Creamier?
For a creamier texture, consider adding a splash of coconut milk or a dollop of sour cream or Greek yogurt before serving. This will give your soup a rich, smooth finish!
