Chickpea Orzo Soup With Lemon & Dill

Serving 4 people

30 min


  • olive oil 1 tablespoon olive oil
  • leek 1 medium leek, halved and sliced (about 1 cup chopped)
  • carrot 1 medium carrot, medium dice (about 1/2 cup)
  • celery 1 medium stalk celery, sliced (about 1/2 cup)
  • garlic 2 medium cloves garlic, minced
  • ground turmeric 1/4 teaspoon ground turmeric
  • vegetable broth 4 cups low-sodium vegetable broth
  • canned chickpeas 1 (15-ounce) can chickpeas, drained and rinsed
  • orzo 1/3 cup uncooked orzo
  • kosher salt 1/2 teaspoon kosher salt + more to taste
  • ground pepper 1/4 teaspoon ground black pepper + more to taste
  • dill 1/4 cup freshly chopped dill
  • juice of lemon Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)
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How to make it

  1. Set a medium soup pot over low heat.
  2. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
  3. Add garlic and turmeric and cook, stirring frequently, for one more minute.
  4. Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
  5. Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
  6. Serve with additional dill as garnish.