Fresh orzo soup

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Recipe by Damaris Beems Course: SoupCuisine: Mediterranean, Arabic
Servings

6

Preparation

10

minutes
Cooking time

20

minutes
Total 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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