Creamy Lemon Orzo Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup water
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 4 cups vegetable broth
- salt and pepper (to taste)
- 2 cloves garlic (minced)
- 1 leaf
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 1/2 cup raw cashews ((see notes))
- 1/2 cup onion (diced)
- 1 can chickpeas ((1 1/2 cups) rinsed and drained)
- 1/3 cup orzo ((i use gluten-free))
- Carbohydrate 3.74152812688303 g
- Cholesterol 0 mg
- Fat 0.848250000370965 g
- Fiber 0.181875006450205 g
- Protein 0.0442312501071232 g
- Saturated Fat 0.117090000051149 g
- Serving Size 1 1 Serving (275g)
- Sodium 590.007062501353 mg
- Sugar 3.55965312043283 g
- Trans Fat 0.0252637500146982 g
- Calories 21 calories
[ { "@type": "HowToStep", "text": "In a large pot or dutch oven, heat the olive oil over medium heat." }, { "@type": "HowToStep", "text": "Add the onion and saute for a few minutes until soft and slightly translucent. Then add the garlic and saute for 30 more seconds. Next add the carrots and celery and saute about 2 more minutes until the vegetables are soft." }, { "@type": "HowToStep", "text": "Then add the vegetable broth, bay leaf, lemon zest, and lemon juice to the pot with the vegetables and bring to a boil." }, { "@type": "HowToStep", "text": "Meanwhile, blend the cashews and water in a high-speed blender until completely smooth. Set aside." }, { "@type": "HowToStep", "text": "Once the soup has come to a boil, add the chickpeas and orzo to the pot. Cook, stirring occasionally, until the orzo is cooked al dente." }, { "@type": "HowToStep", "text": "Stir in the cashew mixture and add salt and pepper, to taste." } ]
