Lemon Dill Chickpea and Orzo Soup
Author: 
Recipe type: Vegan
Cuisine: Soup
Cook time: 
Total time: 
Serves: 6-8 servings
 
Give yourself a break in the kitchen and make a big ass pot of this cozy Lemon Dill Chickpea and Orzo Soup. This one-pot, budget and weeknight-friendly meal is ready just 30 minutes, packed with fresh herbs, lots of lemon, and tons of garlic – so even though we’re saving you on time, we’re definitely not holding back on flavor. Trust us when we say this soup is kind of big dill.
Ingredients
  • 1 TBS olive oil
  • ¾ cup uncooked orzo
  • 1 small white onion, chopped
  • 1 medium leek - white and pale green parts only, thinly sliced
  • 3 carrots, peeled and chopped
  • 10 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1 tsp red pepper flakes
  • ½ tsp fresh cracked black pepper, plus more to taste
  • 8 cups prepared vegan chicken broth or vegetable broth
  • 1 sprig rosemary
  • 2 - 15 oz canned chickpeas, drained and rinsed
  • 1 bunch kale, chopped
  • ½ cup fresh lemon juice, about 2-3 lemons
  • ¼ cup fresh chopped dill, plus more for serving
  • Salt to taste
Instructions
  1. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, add the orzo and cook, stirring frequently, until it just starts to turn golden, about 2-3 minutes.
  2. Add onion, leek, carrots, garlic, italian seasoning, and red pepper flakes. Cook, stirring frequently, until the onions become translucent and the garlic fragrant, about 5 minutes.
  3. Add prepared stock, and rosemary sprig. Increase heat to high. Once the soup reaches a boil, decrease heat to low and simmer uncovered for 10 minutes.
  4. Add chickpeas and kale, and cook on medium heat until the kale is wilted, about 3-5 minutes.
  5. Off the heat, add fresh lemon juice and dill. Taste and adjust seasonings.
  6. Serve warm with additional fresh dill and a lemon wedge.
  7. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/lemon-dill-chickpea-and-orzo-soup/