Fresh orzo soup
Course: SoupCuisine: Mediterranean, Arabic
Servings
6
Preparation
10
minutesCooking time
20
minutesTotal time
30
minutes
This is not an ordinary soup. It is a true Mediterranean/Middle Eastern soup. The lemon juice and the dill make it a typical soup for a hot summer day.
Ingredients
2 onions
3 carrots
300 gram fresh spinach
1 can/jar chickpeas
4 lemons (juice)
1 bouquet fresh dill
1,5 liter vegan chicken broth
6 table spoons orzo/pasta rice
olive oil
salt and pepper
preparation
- Fry the onions lightly in olive oil. Cut the carrots in small pieces and add to the onions. Pour the broth in after 5 minutes. Add the drained chickpeas. And also the orzo. Let everything cook gently and let the pasta rice get done. When this is the case, add the lemon juice and the dill and stir well.
Add the spinach and let it shrink for a few minutes. - Serve in glasses, that looks really great.
Notes
- If there is some soup left, it is even better the next day. But a bit thicker of course.
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