A vegan twist on the classic Greek avgolemono soup, this Lemon Chickpea Orzo Soup is hearty, tangy, and bursting with flavor. Perfect for a cozy night in or a comforting meal any time of the year.
Ingredients: 1 cup orzo pasta. 1 can chickpeas, drained and rinsed. 6 cups vegetable broth. 1/2 cup lemon juice. Zest of 1 lemon. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, chopped. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion softens. Set the pot on low heat and add the vegetable broth. Add the chickpeas and orzo pasta and stir them in. Cook for 10 to 12 minutes, or until the orzo is soft. Mix lemon juice, lemon zest, and nutritional yeast in a small bowl with a whisk. Add the lemon mixture slowly to the soup while stirring all the time. Add pepper and salt to taste. Serve hot with fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
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