Gentle
Lemon Chickpea & Orzo Soup
Bright, creamy and comforting in one pot. Tahini gives it a silky body without any dairy, and lemon keeps it lifted. Tastes like it took longer than it did.
Active 30 min
06
Ingredients
1 tbspolive oil
1brown onion
3carrots
3garlic cloves
8 cupsvegetable stock
1 cuporzo
800 gcanned chickpeas
0.25 cuptahini
2lemons
2 cupsbaby spinach
0.25 cupdill
1 pinchsalt and pepper
Personal Notes
A one-pot soup that leans on pantry staples. Stir the tahini in off the heat so it stays silky rather than splitting. The soup thickens as it stands, so loosen leftovers with a splash of water or stock when you reheat. Uses up the rest of a tahini jar and a bunch of dill.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Keeps in the fridge for up to 5 days, or freezes for up to 3 months. The orzo keeps drinking up liquid, so the soup thickens as it stands. Loosen it with a splash of stock or water when you reheat, and add a fresh squeeze of lemon to wake it up.