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.
- 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
- 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
- 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