Lemon Garlic Chickpea Orzo Soup

$- 1 cup orzo pasta - 1 can (15 oz) chickpeas, drained and rinsed - 4 cups vegetable broth - 2 cups water - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced The heart of this soup lies in its simple yet flavorful main ingredients. Orzo pasta brings a nice texture and absorbs the broth well. Chickpeas add protein and a creamy touch. The vegetable broth forms the soup base, while the fresh vegetables—onion, garlic, carrots, and celery—add depth and nutrition. - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Juice and zest of 1 lemon - Fresh parsley, chopped (for garnish) Seasoning is key to making this soup shine. Olive oil helps sauté the vegetables, giving them a lovely flavor. Dried thyme and oregano provide a warm, herbal note. The lemon juice and zest brighten the dish, while fresh parsley adds a burst of color and freshness. - Large pot - Wooden spoon - Measuring cups and spoons You will need a large pot to cook the soup. A wooden spoon helps stir the ingredients without scratching your pot. Measuring cups and spoons ensure you add the right amounts of each ingredient, making your soup consistent and delicious. 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. This will create a nice base for your soup. 2. Add 1 medium onion, diced, along with 2 medium carrots and 2 celery stalks, both diced. Sauté these veggies for about 5 minutes. You want them to soften but not brown. 3. Next, add 3 cloves of minced garlic to the pot. Cook for 1 more minute. The smell will be amazing! 4. Stir in 1 can of chickpeas, rinsed and drained, along with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Cook this mix for another 2 minutes to let the flavors blend. 1. Pour in 4 cups of vegetable broth and 2 cups of water. Bring this mixture to a boil. The bubbling will mean it’s almost time to add the pasta! 2. Once it’s boiling, stir in 1 cup of orzo pasta. Reduce the heat to a simmer and cook for about 10 minutes. Check the pasta occasionally until it’s tender. 1. After the orzo is cooked, add the zest and juice of 1 lemon. This will brighten up the soup. 2. Season with salt and pepper to taste. You can adjust to your liking. 3. Turn off the heat and let the soup sit for a few minutes. This helps the flavors meld together. 4. Serve the soup hot, garnished with freshly chopped parsley. This adds a nice touch of color and flavor. Enjoy your delicious Lemon Garlic Chickpea Orzo Soup! To make your soup just right, focus on the consistency. You want it hearty but not too thick. If it gets too thick, add a bit more water or broth as it cooks. The lemon adds brightness. Use both the zest and juice to get the full flavor. Taste before serving and adjust the lemon to your liking. Using canned chickpeas saves time. They are ready to use. Just drain and rinse them. If you prefer dried chickpeas, soak them overnight. Cook them until tender before adding to the soup. Pre-chop your vegetables ahead of time. This step makes cooking faster and easier. You can store them in the fridge for a few days. For a beautiful finish, garnish your soup with chopped fresh parsley. This adds a nice pop of color. You can also drizzle a little olive oil on top for richness. Pair the soup with warm bread or a fresh salad for a complete meal. This not only adds flavor but also makes your dish more appealing. {{image_2}} To make this soup gluten-free, swap out orzo for a gluten-free pasta. Some great options include brown rice pasta or quinoa pasta. These alternatives keep the dish hearty and delicious without gluten. For added protein, consider using tofu or tempeh. Both options work well. Tofu can be cubed and added during cooking. Tempeh can be crumbled for texture. Both will soak up the soup's flavors. You can easily boost the flavor of this soup. Adding spices like cumin or smoked paprika gives it a warm, earthy taste. Start with half a teaspoon and adjust to your liking. Leafy greens like spinach or kale also enhance the soup. Add them near the end of cooking to keep their color bright. They add nutrients and make the dish more filling. Using seasonal veggies makes this soup even better. Try adding zucchini or bell peppers when they are fresh. They add color and crunch to the dish. Fresh herbs can also change the flavor profile. Consider swapping in basil or dill for a new twist. Add these herbs towards the end for the best flavor. To keep your Lemon Garlic Chickpea Orzo Soup fresh, store it in the fridge. Use an airtight container. This soup stays good for about 3 to 4 days. Make sure it cools down first before putting it in the fridge. You can freeze the soup if you want to save some for later. Pour it into freezer-safe containers. Leave some space at the top, as the soup will expand. The soup lasts about 3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to warm it evenly. Don’t let leftovers go to waste! You can use the soup as a base for a grain bowl. Just add some cooked rice or quinoa. You can also turn leftovers into a pasta salad. Mix the soup with some extra veggies and a splash of olive oil. This makes a great lunch or side dish! Making this soup takes about 30 minutes. You need 10 minutes to prep and 20 minutes to cook. First, sauté the veggies for 5 minutes, then add garlic. After that, simmer the soup with orzo for 10 minutes. Yes, you can make this soup ahead of time. I recommend cooking it and storing it in the fridge. It tastes even better the next day! Just let it cool before putting it in a container. If you don't have orzo, you can use small pasta like ditalini or a grain like quinoa. Each option brings its own flavor and texture. Just adjust the cooking time as needed. This soup is great for meal prep. You can make a big batch and store it. Keep it in the fridge for up to four days. For longer storage, freeze it in portions. Just reheat when you're ready to eat! In this blog post, we explored making Lemon Garlic Chickpea Orzo Soup. We covered key ingredients like orzo pasta, chickpeas, and fresh veggies. You learned step-by-step preparation and cooking instructions, along with tips for perfecting the recipe. Remember, you can adjust the soup for dietary needs and add seasonal flavors. Store leftovers wisely to enjoy more later. This soup is versatile and brightens any meal. Try it out, and enjoy the warmth it brings. Happy cooking!$

Warm up your evenings with this delightful Lemon Garlic Chickpea Orzo Soup! Packed with nourishing ingredients like chickpeas, orzo, and vibrant veggies, this soup is not only delicious but also incredibly easy to make. Perfect for busy weeknights, it’s ready in just 30 minutes. Dive into this recipe and enjoy a comforting bowl of goodness. Click for the full recipe now! #ChickpeaSoup #OrzoRecipes #HealthyEating #EasyMeals

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Ingredients

1 cup orzo pasta

1 can (15 oz) chickpeas, drained and rinsed

4 cups vegetable broth

2 cups water

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 lemon (zest and juice)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Add the minced garlic to the pot and cook for an additional minute until fragrant.

Stir in the chickpeas, dried thyme, and dried oregano. Cook for another 2 minutes, allowing the flavors to meld.

Pour in the vegetable broth and water, then bring the mixture to a boil.

Once boiling, stir in the orzo pasta. Reduce the heat to a simmer and cook for about 10 minutes, or until the orzo is tender.

Add the lemon juice and zest into the pot, stirring to combine. Season with salt and pepper to taste.

Remove from heat and let the soup sit for a few minutes.

Serve hot, garnished with freshly chopped parsley for a burst of freshness.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4