LEMON CHICKPEA SOUP - to try

 Nick doctored it a bit with some honey, a little bit of hot sauce, and BamNut Milk Barista.  So delicious!

LEMON CHICKPEA SOUP

This Greek inspired lemon orzo soup recipe (aka vegan avgolemono) with chickpeas and dill is super easy to make and will be ready in 30 minutes!

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
 
• Cook Time: 20 min
 
• Total Time: 30 minutes
• Yield: Serves 4
• 
  

ingredients

• 1 Tbsp avocado oil 
• 1/2 onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 7 – 8 cups vegetable broth or water (or combo)
• 1 cup cauliflower rice, defrosted
• 2 cans (15oz.) chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
• Large handful fresh baby kale, spinach, chard, & arugula
• Dried Oregano, to taste
• Pink Himalayan salt, to taste

instructions

Heat oil over medium heat, add onion and carrot, saute for about 

5 – 7 minutes, add the garlic and saute for 1 minute more.

Add the broth, bring to a boil, add the cauliflower rice and 

chickpeas, reduce heat to medium-low and cook at a gentle boil for 

8- 9 minutes, orzo should be tender.

Remove from heat, add tahini and lemon juice (start with the 

smaller amount of juice, adding more to taste), stir well. Add the

baby kale or spinach, give a good stir, greens will soften and wilt 

within a few minutes. Add as much dill as you like, and season well

with salt. Soup will thicken upon standing; add more 

liquids as needed.

Serves 4

notes

The tahini adds a delicious buttery creaminess.

For the broth, I prefer to use a combo, usually half broth and half 

water. To keep the sodium to a minimum, source out low-sodium 

vegetable broth. I almost always use this organic vegetable broth 

concentrate – for this recipe I would add about 1 heaping teaspoon 

to 4 cups of water, and then use 3 – 4 cups of plain water. It works 

well, without losing out on too much flavor.

The herbs can be changed up to suit your taste. If you don’t care for 

dill, try using rosemary or oregano.

To make this soup gluten-free, replace the orzo with white rice, 

using the same measurements and cooking as directed, adding 

10 – 15 minutes to the cooking time or until the rice is tender.

https://simple-veganista.com/lemon-chickpea-orzo-soup/?fbclid=IwAR2BWx0LsLSN0TDqBI4kMQ4wmdvqcN3dkZpFDPie7xBT25h-rQ2MX41vNm4#tasty-recipes-13613-jump-target

Nutrition Facts

Serving Size About 2 Cups

Serves 6

Amount Per Serving
Calories		306
% Daily Value*
Total Fat 10.1g		13%
	Saturated Fat 1.3g
Cholesterol 0mg		0%
Sodium 636.9mg		28%
Total Carbohydrate 46g		17%
	Dietary Fiber 11.2g	40%
	Sugars 9.4g
Protein 13.6g		27%
Vitamin A110% Vitamin C20% Calcium15% Iron21% Vitamin D0% Magnesium29% Potassium16% Zinc20% Phosphorus23% Thiamin (B1)35% Riboflavin (B2)22% Niacin (B3)20% Vitamin B625% Folic Acid (B9)47% Vitamin E20% Vitamin K377%