Cooked - Greek Lemon Orzo Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Lemon Orzo Soup

4.0

2 tablespoons olive oil

1 medium onion, diced

1 medium carrot, diced

2 celery stalks, diced

3 garlic cloves, crushed

½ tablespoon oregano

1 teaspoon fresh thyme, finely chopped

1 x 400 g (14 oz) can chickpeas, drained

1 litre (4 cups) vegetable stock

125 g (4.5 oz) orzo

Juice of 1 large lemon

2 tablespoons tahini

125 g (4.5 oz) baby spinach

½ bunch fresh dill, chopped

Salt and pepper to taste

Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat.
Mix the tahini and lemon juice with two tablespoons of vegetable stock and set aside.
Add the garlic, oregano, and fresh thyme to the pot and cook for another minute.
Stir in the chickpeas, vegetable stock and bring to a boil.
Add the orzo, lower the heat and simmer for 10 minutes or until the orzo is al dente.
Stir in the tahini mix, baby spinach and dill and simmer for another 2-3 minutes.
Season to taste and serve on its own or with some crusty bread

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

Cuisine🇬🇷Greek

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 28 weeks ago

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