I love soup season for a few reasons: one, soups are warming and light so they are the perfect meal on a freezing day, two they are so easy and quick to prepare and three, perfect to cook in batches to have them on hand for busy weekdays. This chickpea orzo soup is packed with plant-protein and flavor which makes it a deliciously satisfying lunch or dinner.
Ingredients: (preferably organic)
- 2 tbsp olive oil, more for drizzling
- 2 medium carrots, peeled and chopped
- 1 small fennel or 2 celery stalks, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tsp dried rosemary
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup chickpea orzo
- 4-6 cups vegetable broth
- a few handfuls fresh spinach
- pink Himalayan salt, to taste
- freshly cracked black pepper, to taste
Directions:
01. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic, sauté until translucent. Add the carrots, fennel or celery and rosemary and cook until tender, about 5 to 7 minutes.Pour in the broth and bring to a boil.
02. Then add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
03. Season with salt and pepper and serve with a drizzle of olive oil.
