Top of page

Lemon Ginger Orzo and Chickpea Soup

< Retour

Lemon Ginger Orzo and Chickpea Soup

with spinach, carrot, celery, parsley and dill

Informations supplémentaires
30 min. | 315 kcal | easy | Family, Vegetarian, Even better the next day | Printable version
1. Setup Cut the carrots and the celery into very small cubes. Zest the lemon. Grate or very finely chop the garlic and the ginger. Chop the herbs and the onion. Drain and rinse the chickpeas.
2. Cook the vegetables Warm up a drizzle of oil in a large pot over medium-high heat. Cook the onion, the carrot and the celery for 3-4 minutes. Add salt and pepper. Add the garlic and the ginger and cook for 1 minute.
3. Add the broth Add the orzo, the broth cube, 4 2P | 6 3P cups of water and the juice of half a lemon to the pot. Bring the soup to a boil. Cover and cook for 10-12 minutes over medium heat.
4. Add the chickpeas Add the spinach, the chickpeas and the lemon zest to the pan. Mix and cook for 2 minutes.
5. Plate your dish Toast the bread. It's also possible to cut the bread into sticks for children Add the herbs to the soup and mix. Adjust salt and pepper to taste. Serve the soup with the slices of bread. Add lemon juice to taste. Bon appétit!
80gOrzo
298.5mlChickpeas
1mlLemon
1unitVegetable Broth Cube(s)
2unitCarrot(s)
40gBaby Spinach
0.5unitFresh Parsley and Dill
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
1unitGinger
1unitCelery
2unitMultigrain Bread
What you need
315 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 62g
21%
fat 3g
5%
cholesterol 0mg
fiber 8g
32%
protein 14g
saturated 0g
sodium 910mg
38%
sugar 9g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg