Lemon Chickpea Orzo Soup (Vegan Avgolemono) and More
This cozy vegan avgolemono delivers a bright, creamy lemon broth packed with wholesome chickpeas, tender orzo, and fresh herbs—ready in just 30 minutes using your pressure cooker.
Equipment
- 1 Pressure cooker for faster results
Ingredients
Main Ingredients
- 1 tablespoon Olive oil or use ¼ cup water for saute
- ½ Onion diced
- 3 Carrots peeled and chopped
- 3 cloves Garlic minced
- 7 to 8 cups Vegetable broth or mixed with water
- 1 cup Whole wheat orzo
- 2 cans (15oz) Chickpeas drained and rinsed
- ¼ cup Tahini
- ¼ to ½ cup Lemon juice adjust to taste
- Baby kale or spinach
- Fresh chopped dill for garnish
- Salt and pepper or lemon-pepper to taste
Instructions
Instructions
- Heat olive oil or water in your pressure cooker pot over medium heat.
- Add the diced onion and carrots, saute for 5 to 7 minutes until they soften and smell sweet.
- Toss in garlic, cook for just a minute more, be careful not to burn it.
- Pour in the vegetable broth, then seal your pot. When you hear the valve hiss, start your timer.
- Add orzo and cook for about 8 to 10 minutes inside the pressure cooker, til tender but not mush.
- Stir in chickpeas and bring the soup to a nice simmer after releasing pressure slowly.
- Whisk tahini and lemon juice smooth in a small bowl. Temper it by adding a ladle of hot broth first.
- Mix tempered tahini into the soup, add baby kale or spinach, and cook until greens wilt, about 2 to 3 minutes.
- Season with salt and pepper, adjust lemon if you want more zing.
- Serve warm and garnish with fresh chopped dill.
Notes
This soup sits cozy and comforting, perfect for when you want something fresh but filling. It hits all the soothing spots in one bowl.