Vegan Chickpea and Orzo Soup

Ingredients:

2 tablespoons vegan butter
½ onion, chopped
2-3 carrots, chopped
5 garlic cloves, chopped
1 teaspoon dried parsley
½ teaspoon salt (or more if needed)
½ teaspoon ground black pepper
1 cup (150 g) ORZO pasta
6 cups vegetable stock
400 g canned chickpeas, drained and rinsed under running water (or 1½ cups cooked chickpeas)
2 large lemons (juice)
3 tablespoons fresh dill (large stems removed)

Instructions:

1. Heat and melt the vegan butter in a saucepan.

2. Then add the onion and sauté for 3-5 minutes until translucent.

3. Add the chopped carrots, minced garlic, dried parsley, salt and pepper. Fry everything for another 5 minutes.

4. Add the ORZO pasta and fry, stirring with the vegetables (about 1 minute).

5. Pour in the vegetable broth, chickpeas, lemon juice and fresh dill. Bring to a boil and cook for 7-10 minutes (until the pasta is cooked but still al dente - firm).

6. Remove the pot from the heat and serve immediately. Season with salt, pepper and fresh dill to taste.

Yield: 4 servings
Recipe: shortgirltallorder.com