Informations supplémentaires
30 min.
|
315 kcal
|
easy
|
|
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.
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