Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup orzo
- 1 teaspoon thyme
- 1/2 teaspoon turmeric
- 1 lemon, juiced and zested
- 2 cups kale, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery; cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Stir in the chickpeas, orzo, thyme, turmeric, and lemon zest. Reduce heat to a simmer, cooking until orzo is tender, about 10 minutes.
- Add the kale and lemon juice. Season with salt and pepper.
- Serve hot and enjoy!
Notes
- For added flavor, consider using homemade vegetable broth.
- Add extra lemon juice for a more citrusy taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg