Anti-Inflammatory Veggie Orzo & Chickpea Soup
Inspired by a chicken noodle soup vibe, made vegetarian by using power-packed chickpeas and healing turmeric! A perfect post-workout meal, or a great healthy dinner!
Servings: 8
Ingredients
- 1 onion chopped
- 4 carrots chopped
- 4 celery stalks chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 6 cups veggie stock
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- few turns of freshly cracked black pepper
- 1 tsp turmeric
- 2 cans chickpeas drained and rinsed
- 1 cup dry orzo pasta
- 1 bay leaf
- 2 tsp salt
- juice from 2 lemons
Instructions
- Heat olive oil over medium heat. Add the onions, carrots, and celery and begin sweating, about 3 minutes. Add garlic. Cook until vegetables are soft, 5-10 minutes total.
- Add the dried thyme, rosemary, a few turns of fresh cracked black pepper, and turmeric.
- Add the veggie stock and bring to a boil. If you want more of a soupy consistency, add one to two more cups of veggie stock or water.
- Add the chickpeas, orzo pasta, and bay leaf. Reduce heat to a simmer and cook for 10 minutes until the orzo is cooked through.
- Reduce heat to low, and add in lemon juice. This is such an important step, do not miss the lemons! It adds such a brightness that it is worth it!
- Recipe source: Nomming with Nicola