Greek Lemon Orzo Soup with Chickpeas
This Greek lemon orzo soup with chickpeas is inspired by avgolemono, the classic Greek egg-and-lemon soup. It's made vegan with a creamy tahini-lemon broth for that same creamy richness. Loaded with chickpeas, tender orzo, fresh dill, and spinach, it makes an easy weeknight dinner or lunch for the week.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups vegetable broth
- 2 15.5-ounce cans chickpeas, drained and rinsed
- 1 cup orzo
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 lemons juiced
- ¼ cup tahini
- 8 ounces baby spinach
- ¼ cup fresh dill finely chopped
Instructions
- Heat olive oil in a 6-quart dutch oven over medium high heat. Add diced onion, carrot and celery. Cook for 8 to 10 minutes, until onion is translucent. Add garlic and cook for 1 minute.
- Pour in vegetable broth and bring to a simmer. Once simmering, add in chickpeas, salt, pepper, oregano and orzo. Cook for 8 to 9 minutes, until orzo is al dente.
- Meanwhile, add lemon juice and tahini to a small bowl and whisk together until well combined. After orzo is cooked, add lemon and tahini mix to the soup. Remove from heat and stir in baby spinach and dill. Continue stirring until spinach is wilted, about 2 to 3 minutes.
- Serve. Bring leftovers to room temperature and store in an air-tight container for up to 5 days in the refrigerator.