Chickpea Lemon Orzo Soup


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!


  • 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
  1. Heat the oil in a dutch oven or large soup pot
  2. Add the onion, carrots and celery. Cook for about 15 minutes over medium heat. Stir frequently to prevent veggies from sticking to the pot
  3. Add the garlic, lemon zest and juice, salt, and pepper, cook for 1-3 minutes
  4. 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
  5. Add the chickpeas and wilted kale