This lemon orzo soup is both gluten free and vegan but has all the classic flavors of a traditional Greek soup with additional protein from the chickpeas!
In a large pot, sauté the onion and carrot in a few tablespoons of water (or 1 tablespoon of olive oil if not oil-free) on medium high heat until onions are translucent. This should take about 5 minutes.
Add the garlic, oregano, salt, and pepper and sauté for 1 more minute.
Add the chickpeas and vegetable broth and bring to a boil.
If you want a creamier soup, while waiting for the soup to boil, take out about 2 cups of the soup and blend with an immersion blender for a few seconds until blended smooth, and then stir back into the main soup pot.
Once boiling, stir in the orzo and reduce the heat to medium-low. Simmer for 14 minutes, or until your orzo is done.
Remove the soup from the heat and stir in the lemon juice and spinach until the spinach wilts. Add salt & pepper to taste.
Notes
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
ingredient and equipment suggestions & substitutions,