Lemon Chickpea Orzo Soup

LEMON CHICKPEA ORZO SOUP

If you love lemon you will LOVE this.

INGREDIENTS

• 1 tablespoon olive oil

• 1/2 onion, diced

• 3 carrots, peeled and diced

• 3 cloves garlic, minced or frozen garlic cubes

• 7 – 8 cups vegetable broth

• 1 cup orzo

• 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed

• 1/3 cup tahini

• 1/2 cup lemon juice (about 3 – 4 large lemons)

• a large handful fresh baby kale or spinach

• chopped fresh dill, to taste

• mineral salt, to taste

• fresh cracked pepper or lemon-pepper, to taste

INSTRUCTIONS

Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.

Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.

Remove from heat, add tahini and lemon juice, stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.

Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.