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Orzo lemon soup

Easy, quick and satisfying

cooking time: 45mins  difficulty: easy serves: 2


1 onion, diced

2 large carrots, finely sliced

3 celery stalks, finely chopped

3 garlic cloves, minced

1/2 tsp of dried thyme

7 of cups vegetable broth

1 can chickpeas, rinsed and drained

1 small sprig rosemary

1 cup orzo

1 bay leaf

1/8 of cup fresh lemon juice

Salt and pepper to taste


1. In a pot, add a splash of water (or olive oil) and the onion, carrots, celery and garlic. Cook for 5 minutes until the vegetables are soft.

2. Add the thyme and pinch of pepper and stir together.

3. Then add the vegetable broth and bring it to a boil.

4. Add the chickpeas, rosemary, orzo and the bay leaf. Reduce the heat to a low simmer and cook for 10 minutes until the orzo is cooked through.

5. Finally, reduce the heat to low and stir in the lemon juice.

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