I’m all about soups right now, so easy to prepare ahead and they make great light but nourishing meals. Have been wanting to make a plant-based version of this Greek Lemon soup for so long and it came out so good! Traditionally, it is made with egg and chicken which I substituted with tahini and chickpeas to add filling plant-protein and substance. As a grain I use rice in this version but a gluten-free Orzo would be amazing as well.
Ingredients: (preferably organic)
- 2 tbsp olive oil
- 1 clove garlic, minced
- ½ yellow onion, diced
- 1 carrots, diced
- 2 celery stalks, diced
- ½ tbsp dried oregano
- 1 tsp fresh thyme, finely chopped
- 4-6 cups vegetable broth
- ½-1 lemon, juiced
- 2 tablespoons white tahini
- 1 can chickpeas, drained
- ½ cup long-grain rice
- pink Himalayn salt, to taste
- black pepper, to taste
- ½ bunch fresh dill, chopped, for garnish
Directions:
01. Heat the olive oil in a large pot and sauté the garlic, onion, carrot and celery for a few minutes until soft.
02. Add oregano and fresh thyme to the pot and cook for another minute.
03. Add vegetable broth and bring to a boil. Add the rice and chickpeas, lower the heat and simmer for 10-15 minutes or until the rice is al dente.
04. Stir in the tahini mix and simmer for another 2-3 minutes. Season to taste and garnish with fresh dill and lemon to serve.
