Description
A bright and tangy vegan soup featuring orzo pasta, chickpeas, spinach, and a refreshing lemon flavor.
Ingredients
- 1 cup orzo pasta
- 1 can chickpeas, drained and rinsed
- 2 cups spinach, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- Juice of 1 lemon
- 4 cups vegetable broth
- Salt and pepper to taste
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Instructions
- 1. Heat a tablespoon of neutral oil in a large pot over medium heat. Sauté the minced garlic until fragrant (30–45 seconds).
- 2. Add the diced carrots and cook for about 4–6 minutes until they begin to soften.
- 3. Pour in the vegetable broth and bring to a boil.
- 4. Add the orzo pasta and cook according to package instructions until al dente (about 7–10 minutes).
- 5. Stir in the chickpeas and chopped spinach, cooking until the spinach is wilted (1–2 minutes).
- 6. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
- 7. Let the soup sit for a minute, then serve warm.