Lemon Orzo Chickpea Soup with Spinach
Ingredients
-
½
cup
raw cashews
-
1
tbsp
extra virgin olive oil
-
1
medium
yellow onion, diced
-
3
large
carrots, diced
-
3
stalks
celery, diced
-
4
cloves
garlic, minced
-
3
cups
spinach
-
7
cups
water, divided
-
1
tbsp
dried dill
-
1
15oz can
chickpeas, drained and rinsed
-
⅔
cup
orzo
-
1
lemon
juiced
-
2
tsp
salt
-
to taste
freshly ground black pepper
Instructions
- Soak cashews in hot water.
- Cook onion, carrot, and celery in olive oil for 10 minutes, then add garlic and cook for 1 minute.
- Add spinach, 6 cups of water, dill, and chickpeas; bring to a boil and then simmer for 10 minutes.
- Stir in orzo and cook for another 8 minutes until tender.
- Drain cashews and blend with 1 cup water until smooth; add to the soup along with lemon juice, salt, and pepper.
- Adjust seasoning to taste and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like