Lemon Chickpea Orzo Soup

Creamy and healthy, this vegan take on Greek avgolemono soup is perfection.

Recipe via The Simple Veganista, original here.

Ingredients:

🍋 4 carrots, diced
🍋 half onion, diced
🍋 shallot, diced
🍋 4 cloves garlic, minced
🍋 2 cans chickpeas, drained
🍋 1 cup orzo
🍋 7 cups veg stock (homemade!)
🍋 2 cups water
🍋 2-3 bay leaves
🍋 1/3-1/2 cup tahini
🍋 3-4 lemons
🍋 spinach, few handfuls
🍋 dill (optional)
🍋 OO, S+P to taste

Instructions:
Heat a dutch oven and drizzle in 2 TBL or so of olive oil. Sauté carrots, onion, shallot until soft (5-7 min). Add in garlic, sauté another 2 min. Season with S+P.

Add in chickpeas and orzo, mix in with sautéed goods. Pour in broth + water + bay leaves and bring to a boil for 8-10 min, or when orzo is fully cooked.

Turn off heat, add in 1/3 cup tahini to start, mix in very well. Add in the juice of 2-3 lemons, adjusting to taste. Add in a few handfuls of spinach until wilted.

Serve with fresh dill (roasted chickpeas also featured as garnish!).