Lemon Orzo Chickpea Soup Recipe
If you love a bowl of soup that feels like a warm hug on a chilly day, the Lemon Orzo Chickpea Soup Recipe is going to become your new favorite. This bright, flavorful soup combines tender orzo pasta and hearty chickpeas with the fresh zestiness of lemon and aromatic dill, creating a vibrant dish that’s both nourishing and comforting. It’s a perfect comfort meal that’s simple but packed with layers of taste and texture, making it a go-to whether you need a quick lunch or a cozy dinner.
Ingredients You’ll Need
The beauty of this Lemon Orzo Chickpea Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s building the comforting broth, adding brightness, or bringing that satisfying texture that keeps you coming back for more.
- Extra virgin olive oil: Adds a smooth, fruity richness that enhances all the flavors beautifully.
- Carrot, finely diced: Brings a subtle natural sweetness and lovely color to the soup.
- White onion, finely diced: Provides a savory base that deepens the soup’s flavor.
- Garlic cloves, minced: Infuses the broth with a warm, aromatic kick.
- Orzo pasta: This tiny pasta shape cooks quickly and adds a comforting, chewy texture.
- Stock cube + boiling water: Creates a rich, flavorful broth that’s the heart of this soup.
- Lemon juice: Gives the soup its vibrant, refreshing brightness.
- Fresh dill, roughly chopped: Adds a delicate herbaceousness that perfectly complements the lemon.
- Chickpeas, drained: Contribute protein and a satisfying bite.
- Dried dill and oregano: Enhance the herbal layers, making the soup more aromatic and complex.
- Salt and pepper: Essential to bring all the flavors together perfectly.
How to Make Lemon Orzo Chickpea Soup Recipe
Step 1: Sauté the Vegetables
Start by heating a tablespoon of extra virgin olive oil in a pot over medium heat. Add the finely diced carrot and onion, cooking them gently until they become soft and fragrant. This step is key as it releases their sweetness and builds the comforting base of your soup.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic along with the dried dill and oregano. Cook for about a minute until the garlic becomes aromatic but not browned, allowing the herbs and garlic to infuse the oil, which lends a wonderful depth to the soup’s flavor.
Step 3: Cook the Orzo and Add Broth
Pour in the orzo pasta, stirring to coat it with the savory mixture. Pour in the boiling water and crumble in the stock cube. Bring the soup to a gentle boil, then reduce to a simmer. Let it cook for about 8-10 minutes, until the orzo is tender and has soaked up much of the flavorful broth.
Step 4: Add Chickpeas, Lemon, and Fresh Dill
Now, stir in the drained chickpeas followed by the fresh dill and lemon juice. Give it all a gentle stir to combine. Taste and season with salt and pepper to your liking. Finish by drizzling another tablespoon of olive oil for richness, completing the bright and earthy flavors that make this soup so special.
How to Serve Lemon Orzo Chickpea Soup Recipe
Garnishes
For a finishing touch, sprinkle over some extra fresh dill or a little grated lemon zest to elevate the soup’s freshness visually and flavor-wise. A few twists of black pepper can add a gentle warmth, and a drizzle of good olive oil brings lusciousness.
Side Dishes
This soup pairs beautifully with crusty bread, perfect for dipping and soaking up every last drop. A light green salad with a lemon vinaigrette complements the citrus notes in the soup, making for a balanced, satisfying meal.
Creative Ways to Present
Serve it in rustic bowls for cozy weeknights or in small glasses as an elegant starter at dinner parties. You can also transform leftovers into a vibrant sauce base for grilled chicken or fish, showcasing the versatility of this Lemon Orzo Chickpea Soup Recipe.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover soup in an airtight container in the fridge for up to three days. The flavors often develop further, making the next meal taste even better.
Freezing
This soup freezes quite well, although the orzo may absorb more liquid when thawed. Freeze in portions for up to two months and be sure to leave some space in the container for expansion.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. You might need to add a splash of water or broth to loosen it up as the pasta tends to soak up the liquid while stored.
FAQs
Can I make this soup vegan?
Absolutely! The Lemon Orzo Chickpea Soup Recipe is naturally vegan if you use a vegetable stock cube. It’s a hearty and wholesome plant-based option that’s perfect for everyone.
Can I use dried chickpeas instead of canned?
Yes, but remember to soak and cook the dried chickpeas beforehand as they take much longer to prepare than canned ones, which are ready to toss in straight from the can.
Is there a substitute for orzo pasta?
You can swap orzo with other small pasta shapes like acini di pepe or even small pearl couscous which will provide a similar texture and cooking time.
How can I make this soup more filling?
Add extra chickpeas or serve it alongside a protein-rich salad or hearty bread. You could also stir in some cooked chicken or tofu for added substance.
Can I adjust the lemon flavor?
Definitely! The lemon juice brightens up the soup, but feel free to add more or less depending on your taste preferences. Fresh lemon zest also intensifies the citrus aroma wonderfully.
Final Thoughts
There’s something truly special about the warming yet vibrant flavors in this Lemon Orzo Chickpea Soup Recipe. It’s simple, satisfying, and versatile enough to become a cherished staple in your recipe collection. Trust me, once you try this soup, you’ll find yourself craving its bright, comforting goodness again and again.
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Lemon Orzo Chickpea Soup Recipe
- Total Time: 23 minutes
- Yield: 2.2 servings 1x
- Diet: Vegetarian
Description
This Lemon Orzo Chickpea Soup is a bright and hearty Mediterranean-inspired dish that combines tender orzo pasta, protein-rich chickpeas, and vibrant herbs in a flavorful lemon-infused broth. Perfect for a quick and nutritious meal, it highlights fresh dill and the tangy zest of lemon juice to elevate the comforting vegetable soup.
Ingredients
Vegetables and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 carrot, finely diced
- 1 white onion, finely diced
- 4 large garlic cloves, minced
Dry and Canned Goods
- 200 g orzo pasta
- 1 stock cube (vegetable or chicken)
- 1 liter boiling water
- 400 g can chickpeas, drained
Herbs and Seasonings
- Juice of ½ lemon
- 20 g fresh dill (about 4 sprigs), roughly chopped
- 1 tablespoon extra virgin olive oil (additional)
- 1 teaspoon dried dill
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the finely diced carrot and white onion, sautéing until they become soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Liquids and Pasta: Pour in 1 liter of boiling water and crumble the stock cube into the pot. Stir well to dissolve the stock. Bring the broth to a gentle boil, then add the 200 g of orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until the pasta is tender.
- Incorporate Chickpeas and Herbs: Drain and rinse the canned chickpeas, then add them to the pot along with 1 teaspoon dried dill, 1 teaspoon oregano, and salt and pepper to taste. Stir well and let simmer for another 5 minutes to allow flavors to meld and the chickpeas to heat through.
- Finish with Fresh Ingredients: Remove the soup from heat. Stir in the juice of half a lemon, the roughly chopped fresh dill, and an additional tablespoon of extra virgin olive oil to brighten the flavors. Adjust seasoning as needed. Serve hot, garnished with extra fresh dill if desired.
Notes
- If you prefer a creamier texture, you can blend part of the soup before adding the chickpeas.
- Use vegetable stock cube to make this recipe vegetarian.
- Fresh dill is preferred for the best flavor, but dried dill can be used in a pinch.
- Orzo can be substituted with small pasta like acini di pepe or small shells.
- Adjust lemon juice amount to taste for desired tartness.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
