This might be my new favorite soup and is the perfect alternative for chicken noodle. The freshness the lemon offers and the savory herbs pair so well together. This is a perfect example on how you don’t need to sacrifice taste to eat a plant based lifestyle.
- 1 tbsp olive oil
- 1/2 yellow onion; chopped
- 2 carrots; peeled and diced
- 1 zucchini; halved and sliced
- 1 tbsp minced garlic
- 1/2 tsp thyme
- 6 cups vegetable broth + 1 cup water
- 1 ( 16 0z) can chickpeas; drained
- 1 cup orzo
- 1 bay leaf
- 1/8th cup fresh lemon juice
- salt and pepper to taste
Heat the olive oil over medium heat and then add the onion, carrots, and garlic. Cook for 5 minutes.
Add the zucchini and cook for another 2 minutes. Add the thyme, the vegetable broth, and water; bring to a broil. Once boiling add the chickpeas, orzo, and the bay leaf. Reduce the heat to low and cook for 10 minutes.
Once the orzo is cooked remove the bay leaf, stir in the lemon juice and serve.