So, you know how I was talking about my curious lack of motivation in my last post? Little did I know, when I was writing that, what was in store for me.
On Feb. 20, I came down with the flu. It wasn’t too bad at first. Okay, I mean, it was miserable and all with high fevers and aches and pains and everything that goes along with the flu, but I thought I was doing okay.
Every day, though, I got a little worse. Six days in, I decided to drag myself into the doctor just to be on the safe side. Much to my surprise, I learned the flu had developed into pneumonia.
Luckily, we caught it early, and thanks to antibiotics, I am on the mend. But these past two weeks? A total blur! Like, I’m looking around and it’s already March 6?! How in the heck?!
After a couple of weeks of non-stop soup for breakfast, lunch, and dinner, you’d think I’d be sick of it. But au contraire! Instead, I’ve been dreaming of a sort of comforting lemony chicken soup situation. But with chickpeas instead of chicken because, you know, I’m a vegetarian and all that. I finally worked up enough energy to make it happen yesterday and oh. Oh my. This stuff is delicious.
It reminds me a bit of this chickpea and rice soup, but Chickpea Orzo Soup with Lemon & Dill comes across, to me, as a bit more special. First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.
But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama!
Hearty, soothing, addicting, full of flavor. And exactly what I hope to have on hand the next time I have the flu.
(Please, oh please let that be many, many years from now.)
Stay healthy out there!
Chickpea Orzo Soup with Lemon & Dill
- 1 tablespoon olive oil
- 1 medium leek (halved and sliced - about 1 cup chopped)
- 1 medium carrot (medium dice - about 1/2 cup)
- 1 medium stalk celery (sliced - about 1/2 cup)
- 2 medium cloves garlic (minced)
- 1/4 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1/3 cup uncooked orzo
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 1/4 cup freshly chopped dill
- Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)
- Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
- Add garlic and turmeric and cook, stirring frequently, for one more minute.
- Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
- Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
- Serve with additional dill as garnish.