LEMON CHICKPEA ORZO SOUP

INGREDIENTS

  • 1 tablespoon olive oil or ¼ cup water (for water saute)
  • ½ onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 7 – 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 – ½ cup lemon juice (about 2 – 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

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