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lemon chickpea orzo soup

Lemon Orzo Chickpea Soup

Vegan Lemon Orzo Crispy Chickpea Soup. Ready in 20 minutes, easy, cheap and plant based. This soup recipe is perfect for any season and can be reheated
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Prep Time 5 minutes
Cook Time 18 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 carrot finely diced
  • 1 white onion finely diced
  • 4 large cloves garlic minced
  • 200 g orzo pasta
  • 1 stock cube + 1l boiling water
  • juice of 1/2 lemon
  • 20 g fresh dill around 4 sprigs, roughly chopped

For the crunchy chickpeas

  • 400 g tin chickpeas
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried dill
  • 1 tsp oregano
  • salt & pepper

Instructions
 

  • Preheat the oven to 200°C, add the drained chickpeas, herbs and seasoning to a baking tray, drizzle the olive oil over and mix, then bake for 30 minutes
  • Add to a large pot, olive oil onion and carrot, then gently fry for around 5 minutes
  • Add the minced garlic, stir through for 2 minutes before adding the orzo, followed by the boiling water and stock cube, stir together and leave to simmer for around 12 minutes
  • Add in the fresh dill and the juice of 1/2 lemon, season generously with salt and pepper (don't forget this step) and taste test, adding a little more seasoning if needed
  • Take the roasted chickpeas out of the oven and add straight to the soup, they will be crunchy acting as a sort of crouton