Vegan Orzo Soup with Lemon and Spinach
A vibrant and comforting vegan soup featuring orzo, chickpeas, and fresh spinach, brightened with a splash of lemon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can chickpeas (or choice of seitan or soy curls)
- 2 cups fresh spinach
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Sautéing the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Bringing it All Together: Pour in the vegetable broth and bring to a boil. Add the orzo pasta and cook according to package instructions.
- Incorporating the Goodness: Once the orzo is cooked, stir in the chickpeas (or seitan/soy curls) and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- The Zesty Finish: Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
- Serving the Comfort: Serve hot and enjoy!
Notes
For added flavor, mix in dried herbs while simmering. Can substitute chickpeas with lentils or use different small pasta shapes.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg