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Creamy Lemon Chickpea Orzo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Creamy Lemon Chickpea Orzo Soup is a healthy, easy-to-make Italian-inspired dish featuring tender chickpeas, al dente orzo pasta, and a bright lemon flavor combined with almond butter to create a smooth, creamy texture. Perfect as a cozy main course or starter, it is packed with comforting vegetable flavors and a subtle hint of thyme.

Ingredients

Scale

Vegetables & Aromatics

  • 2 medium carrots, peeled
  • 1 large celery rib
  • ½ medium onion
  • 2 cloves of garlic

Pantry & Dry Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 can chickpeas, drained and rinsed
  • 4 cups (1 litre) vegetable stock
  • ¾ cup (145 grams) orzo
  • 2 tablespoons almond butter

Flavorings

  • Zest of 1 lemon
  • 1 tablespoon lemon juice, or to taste
  • ½ teaspoon salt, or to taste

Instructions

  1. Prep the vegetables: Roughly chop the carrots, celery, onion, and garlic. Pulse them in a food processor until finely minced. If a food processor is unavailable, finely chop by hand, aiming for small, even pieces.
  2. Sauté vegetables and thyme: Heat olive oil in a pot over medium-low heat. Add the minced vegetables and dried thyme. Gently fry, stirring occasionally, until the vegetables become very soft and blend into the base, about 15 minutes. This slow cooking releases flavors and creates a subtle, almost undetectable veggie base.
  3. Add chickpeas and stock; simmer with orzo: Stir in the chickpeas and vegetable stock. Increase heat to bring the soup to a boil. Add the orzo then reduce heat to a simmer. Cook the orzo until al dente, usually a few minutes depending on package instructions.
  4. Dissolve almond butter: Meanwhile, place almond butter in a small bowl. Ladle some hot soup broth over it and stir to create a smooth mixture that will enrich the soup’s creaminess.
  5. Finish soup with lemon and almond butter: When orzo is cooked, remove the pot from heat. Stir in the almond butter mixture, lemon zest, salt, and lemon juice. Begin with 1 tablespoon of lemon juice and adjust to taste, balancing the bright, citrus flavor without overpowering the soup.

Notes

  • Cook orzo separately if you plan to store leftovers to prevent it from absorbing all the broth and becoming mushy.
  • If leftovers become too thick, loosen the soup by adding a splash of vegetable stock or water before reheating.

Find it online: https://recipes.mbeams.com/creamy-lemon-chickpea-orzo-soup-recipe/