Lemon Chickpea Orzo Soup (Vegan Avgolemono)

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

1 tablespoon olive oil or ¼ cup water (for water saute)

½ onion, diced

3 carrots, peeled and diced

3 cloves garlic, minced

7 to 8 cups vegetable broth or water (or combo)

1 cup whole wheat orzo

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

⅓ cup tahini

¼ to ½ cup lemon juice (about 2 to 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

Directions at simple-veganista.com

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