If you're looking to stay warm in the next few fall and winter months, warm up with a unique Greek-inspired soup recipe that is super healthy and ready in under 30 minutes.
This lemon orzo chickpea soup is usually creamy because the Greeks add in eggs. In this version I am omitting the eggs and sticking to the basics of lemon juice and broth.
Soup and sweater season is here and the number one benefit of soup is that it not only nourishes the body, but it allows us to consume liquid during a season when people do not drink as much water because they are rarely hot. When hot, the body craves liquid to cool down. So soup helps us incorporate more liquid into the diet and keeps us warm too.
Simple. Easy. Healthy. The basics is really all that we need. Enjoy!
Lemon Chickpea Orzo Soup
Total Time: 20-30 minutes
2 tbsp olive oil
1 onion, minced
3 large garlic cloves, minced
4 carrots, chopped
1 can chickpeas, drained and rinsed
2 handfuls of fresh spinach (1 bundle, washed)
1/3 cup dried orzo
5 cups vegetable broth
1 lemon, juiced
salt + pepper to taste
In a large pot, begin by sautéing the onions, garlic in olive oil, for 3 to 5 minutes. Add the celery and carrots and cook for an additional 3-5 minutes until soften and onions are translucent. Add some salt + pepper and give it a good mix.
Add the orzo + broth, mix well and let the soup simmer with a lid on it until the soup is al-dente. Once the orzo is edible, add the chickpeas and spinach and cook for several minutes until the spinach wilts. Once done, remove from heat and add in the lemon juice. Mix well, adjust spices and serve warm!
Let's Connect! Enjoy my other orzo / bean+green recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com