Chickpea Orzo Soup
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.
Servings: 6 bowls
Calories: 217.6kcal
Ingredients
- 3 TBS extra virgin olive oil
- 1 medium yellow onion diced
- ½ teaspoon sea salt
- 2 stalks celery sliced thinly
- 1 large carrot sliced into rounds
- 2 large cloves garlic minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric optional
- 1 teaspoon curry powder
- 1 bay leaf
- 1 can chickpeas drained (1 ½ cups cooked)
- 8 oz dry orzo pasta or other small pasta, like ditalini or pearl couscous
- ¼ 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
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 ½ of a lemon to brighten things up. Remove from heat.
- To serve, garnish with more black pepper, parsley, lemon juice, and cashew parmesan. Enjoy!
Notes
This recipe can be stored in the fridge for about 5 days.
Nutrition
Calories: 217.6kcal | Carbohydrates: 29.2g | Protein: 7.1g | Fat: 8.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 7.3g | Sodium: 430mg | Fiber: 4.9g | Sugar: 5.2g
