Lemon Chickpea Orzo Soup Recipe (Vegan Avgolemono)

runningonrealfood.com

Karen Sue

Mother of 4 fabulous daughters, cooks, and mothers!

1 tbsp extra virgin olive oil ( 15 mL, use water for oil-free)

1 white onion, diced (approx. 192 g/1¾ cups)

2 medium carrots, peeled and cut into ¼-inch pieces (approx. 175 g/1¼ cups)

3 cloves garlic, finely minced or grated (15 g)

6 cups vegetable stock (1500 mL)

3 cups chickpeas (2 15 oz can or 1 28 oz can, drained and rinsed)

1 cup orzo (185 g)

1 bay leaf

¼ cup lemon juice (55 g)

¼ cup tahini (60 g)

2 tbsp white miso paste (30 g)

¼ cup warm water (60 mL)

3 cups packed baby spinach (57 g)

¼ cup fresh parsley, finely chopped (7 g)

¼ cup fresh dill, finely chopped (7 g)

salt and pepper, to taste

Directions at runningonrealfood.com

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