Ingredients
Scale
- 1 tablespoon avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- 2 medium carrots, diced
- 5–6 cups vegetable stock
- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ cup dry orzo pasta, uncooked
- ½ teaspoon Italian seasoning
- 4 tablespoons lemon juice (approximately juice of 1–2 lemons)
- 1 cup fresh baby spinach
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- Salt and pepper (to taste)
Instructions
- Heat avocado oil in a medium pot over medium heat.
- Sauté diced onions and minced garlic until soft and translucent.
- Add diced celery and carrots; sauté for another 3 minutes.
- Pour in vegetable stock and bring to a boil.
- Incorporate rinsed chickpeas, uncooked orzo, and Italian seasoning.
- Cook uncovered on medium-high heat until the orzo is tender, about 10 minutes.
- Stir in lemon juice, baby spinach, chopped parsley, and dill. Season with salt and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Stir often to prevent the orzo from clumping together.
Adjust lemon juice for desired brightness; add more for a zestier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 500
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 0