Back in the kitchen on a day where the thermometer is so far below zero – I want to keep the oven running all day!
My friends at the Green Scene in Walker lined me up with a spectacular produce bag that included goodies like carrots, kale and Meyer lemon. I decided to create a light soup, highlighting these ingredients. I’ve used citrus in soups before, especially Asian inspired soups. The acidity of citrus can really enhance the other ingredients in your bowl. Enjoy!
Ingredients
- Olive oil
- 1 yellow onion, diced
- 2 carrots, peeled, diced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- Zest and juice of 1-2 lemons (I used Meyer lemon)
- Salt and pepper
- 6 cups water with 3 tsp veg base
- 1 bay leaf
- 1/2 c orzo
- 1 can of chickpeas, rinsed
- 1 bunch of kale, destemmed, wilted
- Heat the oil in a dutch oven or large soup pot
- Add the onion, carrots and celery. Cook for about 15 minutes over medium heat. Stir frequently to prevent veggies from sticking to the pot
- Add the garlic, lemon zest and juice, salt, and pepper, cook for 1-3 minutes
- Stir in the water and bay leaf, bring to a simmer. Once simmering, add the vegetable base and orzo. Cook for about 10 minutes or until orzo is tender
- Add the chickpeas and wilted kale