Greek Lemon Orzo Soup (Vegan)
This Greek Lemon Orzo Soup is a vegan version of the classic Avgolemono. We're using chickpeas instead of chicken, which also boosts the plant protein content of the recipe.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 stalk celery diced
- 4 cloves garlic minced
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1.5 litres vegetable stock
- 100 grams orzo
- 1 tin chickpeas drained and rinsed
- 3-4 tbsp tahini
- 2 handfuls spinach or baby kale stems removed
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over a medium heat and saute the onion, carrot, celery and garlic
- Add the dried herbs and saute for 1 minute
- Add the stock and bring to a boil, add orzo and chickpeas, then reduce the heat and simmer for 10-15 minutes or until the orzo is tender
- Remove heat and and add the tahini, lemon and stir. Add the kale or spinach and stir until wilted. Add salt and pepper to taste. Serve with bread and butter - enjoy.