Chickpea Lemon Orzo Soup

(Written recipe below)

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I'm Stephanie Dreyer, a plant-based meal planning expert and the founder of Batch Cooking Club, a weekly vegan meal prep membership that makes meal time easier. I am also the award-winning author of the vegan picture books, Not A Nugget and Not A Purse, (both available on Amazon).

Chickpea Lemon Orzo Soup
Prep time: 15 minutes | Cook time: 20 minutes
Makes 8 cups

Ingredients:
1 Tbsp olive oil or vegetable broth
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups vegan chicken broth or vegetable broth
¾ cup orzo
1 15-oz can chickpeas, drained and rinsed
1 tsp vegan poultry seasoning (such as Trader Joe’s No-Chicken Seasoning)
½ tsp salt
1 tsp lemon pepper
juice of 3 lemons
zest of 2 lemons
¼ cup tahini
2 cups baby kale
chopped fresh dill, to serve

Directions:
1. In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and saute until the onion is translucent, about 3 minutes.
2. Add the carrot and celery and saute for 5 minutes.
3. Stir in the broth, orzo, chickpeas, poultry seasoning, salt and lemon pepper. Cover and cook for 10-15 minutes until the orzo is cooked through.
4. Remove from the heat and stir in the lemon juice, zest, tahini and baby kale. Taste and add more salt as desired. Garnish with fresh dill to serve.

[IntheKitchenwithKaren]

Hi Stephanie! Your video came across my feed...so thought I would come over to your channel! I am mostly a plant based eater..so I know Im going to enjoy your content! This Chickpea lemon orzo soup looks so good!! Love the take on the traditional greek orzo lemon soup. New Friend here for sure! Im also a small channel....so hopefully we can support each other on your YT journey. Have a great day! PS.: Im in love with your kitchen!!