Chickpea Lemon Orzo Pasta Soup PT30M https://img4.recipesrun.com/201907/2019/0916/0c/a/633182/300x200x90.jpg This comforting Chickpea Lemon Orzo Soup is lusciously creamy and silky but made dairy-free with no cream at all! Today’s recipe as a creamy soup vibe with chickpeas. It also has a lusciously creamy dairy-free base that we just can’t get enough of! I recently learned this tasty soup. You combine eggs and lemon juice to make a cream-less cream sauce. The egg mixture is slowly heated with the addition of hot broth, then swirled into the soup for a lusciously creamy and velvety soup. 6 servings Ingredients: 2 cups Chopped fresh spinach 2 tbsp. Fresh chopped dill 1/2 tsp. Black pepper 1 tsp. Salt 3 Eggs 1/2 cup Lemon juice 1 cup Uncooked orzo pasta 6 cups Vegetable broth 1 can Chickpeas 3 cloves Garlic 4 Carrots 1 cup Diced yellow onion 1 tbsp. Olive oil
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    Chickpea Lemon Orzo Pasta Soup

    4.5

    ( By Tracy )

    This comforting Chickpea Lemon Orzo Soup is lusciously creamy and silky but made dairy-free with no cream at all! Today’s recipe as a creamy soup vibe with chickpeas. It also has a lusciously creamy dairy-free base that we just can’t get enough of! I recently learned this tasty soup. You combine eggs and lemon juice to make a cream-less cream sauce. The egg mixture is slowly heated with the addition of hot broth, then swirled into the soup for a lusciously creamy and velvety soup.
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    Chickpea Lemon Orzo Pasta Soup
      01 Information
      • Grade easy
      • Serving 6 servings
      • Calorie 189 Kcal
      • Prep Time 10 Mins
      • Cook Time 20 Mins
      • Total Time 30 Mins
      02 Ingredients
        • 2 cups Chopped fresh spinach
        • 2 tbsp. Fresh chopped dill
        • 1/2 tsp. Black pepper
        • 1 tsp. Salt
        • 3 Eggs
        • 1/2 cup Lemon juice
        • 1 cup Uncooked orzo pasta
        • 6 cups Vegetable broth
        • 1 can Chickpeas
        • 3 cloves Garlic
        • 4 Carrots
        • 1 cup Diced yellow onion
        • 1 tbsp. Olive oil
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      03 Method
      • Step 1
        Prep those veggies! Dice your onion, peel and dice the carrots, and mince the garlic.
      • Step 2
        Heat a large pot or dutch-oven over medium-high heat with your oil. Add carrots and onion and stir-fry until tender, approx. 8-10 min. Next, add your minced garlic and chickpeas and stir-fry for an additional minute or so until fragrant.
      • Step 3
        Pour in 6 cups of broth and bring to a boil. Add orzo and reduce heat to a medium simmer to cook the orzo, approx. 6-10 minutes then remove from heat.
      • Step 4
        In a medium bowl, whisk together eggs and half the lemon juice.
      • Step 5
        Dip a ladle into your soup and slowly add the hot soup into the egg mixture. Stir constantly while repeating this step 2-4 more times, or until your egg mixture is warmed up and gloriously creamy.
      • Step 6
        If your eggs are added straight into the hot soup, you'll end up with scrambled eggs swirls throughout almost like an egg drop soup. To keep things smooth and creamy (with not scrambled eggs in sight!) go slow!
      • Step 7
        Give your soup a few minutes to cool down a bit. Then slowly incorporate your creamy eggs into the soup. Stick with the slow pace and gently whisk it into the soup. Season with salt, pepper, and as much or as little fresh dill as you'd like. Taste and add the remaining lemon juice.
      • Step 8
        Ready to eat? Spoon into bowls and dive on in! This soup is excellent as leftovers and can be thinned with extra broth as needed. Enjoy!
      04 Author
      Tracy Tracy
      88 Recipes

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