Creamy Lemon Chickpea Orzo (Printable Version)

Vibrant soup with tender orzo, creamy chickpeas, and bright lemon notes for a nourishing meal.

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Soup

06 - 6 cups low-sodium vegetable broth
07 - 1 cup uncooked orzo
08 - 1 can (15 oz) chickpeas, drained and rinsed
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1 bay leaf
12 - 1 teaspoon salt, adjust to taste
13 - 1/2 teaspoon black pepper
14 - Zest of 1 lemon
15 - Juice of 2 lemons

→ Creamy Finish

16 - 1/2 cup heavy cream or coconut cream
17 - 2 cups baby spinach, roughly chopped

→ Garnish

18 - 2 tablespoons fresh dill, chopped
19 - Lemon wedges, for serving

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Pour in the vegetable broth and bring to a gentle boil.
04 - Stir in orzo, chickpeas, thyme, oregano, bay leaf, salt, pepper, and lemon zest. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo is tender.
05 - Remove bay leaf. Add lemon juice and heavy cream (or coconut cream). Stir to combine and simmer for 2–3 minutes.
06 - Add chopped spinach and cook for 2 minutes, until wilted.
07 - Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh dill and lemon wedges.
08 -

# Expert Advice:

01 -
  • The way the cream swirls into the lemon broth is absolutely mesmerizing
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day
02 -
  • The orzo will continue absorbing liquid as it sits, so the soup thickens considerably in the fridge
  • Adding the cream at the very end prevents it from separating or becoming grainy
  • Lemon juice can make cream curdle if the soup is boiling too vigorously, so reduce the heat first
03 -
  • Grate your lemon zest before juicing the lemons, it is much harder to do afterward
  • If using coconut cream, whisk it slightly before adding to prevent lumps
  • Wait until the very end to add the final salt, as the broth reduces and concentrates

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