Name: Chickpea Orzo Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 TBS extra virgin olive oil; 1 medium yellow onion, diced; 1/2 tsp sea salt; 2 stalks celery, sliced thinly; 1 large carrot, sliced into rounds; 2 large cloves garlic, minced; 1/2 tsp freshly ground black pepper; 1/2 tsp ground turmeric, optional; 1 tsp curry powder; 1 bay leaf; 1 can chickpeas, drained (1 1/2 cups cooked); 8 oz dry orzo pasta (or other small pasta, like ditalini or pearl couscous); 1/4 cup parsley, minced; 7 cups vegetable broth; 1-2 cups kale, chopped (or other dark leafy green, like chard or spinach); Lemon juice, to taste

Description

This recipe for Vegan Chickpea Orzo Soup is extra comforting if you’re feeling under the weather! Cozy up to a bowl of it to warm up this winter. It’s filled with brothy orzo, hearty chickpeas, & bright turmeric for a simple, fast, and healthy weeknight dinner.

Ingredients

Scale

3 TBS extra virgin olive oil
1 medium yellow onion, diced
1/2 tsp sea salt
2 stalks celery, sliced thinly
1 large carrot, sliced into rounds
2 large cloves garlic, minced
1/2 tsp freshly ground black pepper
1/2 tsp ground turmeric, optional
1 tsp curry powder
1 bay leaf
1 can chickpeas, drained (1 1/2 cups cooked)
8 oz dry orzo pasta (or other small pasta, like ditalini or pearl couscous)
1/4 cup parsley, minced
7 cups vegetable broth
1–2 cups kale, chopped (or other dark leafy green, like chard or spinach)
Lemon juice, to taste

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Instructions

Add olive oil to a large Dutch oven or stock pot and heat over medium. Add chopped onion and salt and sauté until golden, about 5 minutes. Add celery and carrots and cook a few minutes more, stirring to prevent burning. Add garlic, black pepper, turmeric if using, curry powder, and bay leaf. Let cook 30 seconds.
Pour in drained chickpeas, pasta, parsley, and vegetable broth. If using low sodium broth, you’ll want to add a pinch more salt at this point. Bring soup to a boil, reduce heat, and let cook for 10 minutes or so, until pasta is cooked through.
Stir in kale, letting it cook for 1 minute or so to wilt. Juice 1/2 of a lemon to brighten things up. Remove from heat.
To serve, garnish with more black pepper, parsley, lemon juice, and cashew parmesan. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Soup
Cuisine: American

Nutrition

Serving Size: One sixth of recipe
Calories: 217.6 calories
Sugar: 5.2 grams
Sodium: 430 milligrams
Fat: 8.5 grams
Saturated Fat: 1.2 grams
Unsaturated Fat: 7.3 grams
Trans Fat: 0 grams
Carbohydrates: 29.2 grams
Fiber: 4.9 grams
Protein: 7.1 grams
Cholesterol: 0 milligrams

Keywords: orzo, soup, chickpea