Golden Lemon Orzo Soup
This lemon orzo soup is bright, zesty, and comforting and packs 4 different types of veggies! It's quick and easy to make and comes together in 1 pot and less than 30 minutes!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon Italian seasoning
- 1 tablespoon flour either regular flour or white rice flour
- 4-5 cup vegetable broth start with less
- 2 cups unsweetened non-dairy milk I use soy
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 cup orzo use gluten-free if needed
- ¼ teaspoon salt and more to taste
- Freshly cracked black pepper
- A few handful of baby spinach
- 2-3 tablespoon chopped fresh parlsley
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Once hot, add the onion and season with a pinch of salt. Saute for 4-5 minutes. Add celery and carrot and saute for 7-8 more minutes.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 celery stalks
- Add turmeric, Italian seasoning, and flour and stir. Toast the spices and flour for 1-2 minutes, stirring constantly.1 teaspoon ground turmeric, 1 teaspoon Italian seasoning, 1 tablespoon flour
- Pour the vegetable broth and milk. Add the chickpeas, salt and black pepper and bring to a boil.4-5 cup vegetable broth, 2 cups unsweetened non-dairy milk, 1 (15-oz) can chickpeas, drained and rinsed, ¼ teaspoon salt, Freshly cracked black pepper
- Reduce the heat to gentle simmer and add the orzo. Cook for 10-12 minutes or until the orzo is al dente.1 cup orzo
- Remove from the heat and add the baby spinach, parsley and lemon juice. Serve!A few handful of baby spinach, 2-3 tablespoon chopped fresh parlsley, Juice of 1 lemon