Vegan Avgolemono Soup (Greek Lemon Orzo Soup) 

Warm up with this comforting and zesty Vegan Avgolemono Soup! Perfect for a cozy night in or to impress your friends at dinner. Here’s how to make it:

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
3 garlic cloves, crushed
1/2 tablespoon oregano
1 teaspoon fresh thyme, finely chopped
1 x 400 g (14 oz) can chickpeas, drained
1 litre (4 cups) vegetable stock
125 g (4.5 oz) orzo
Juice of 1 large lemon
2 tablespoons tahini
125 g (4.5 oz) baby spinach
1/2 bunch fresh dill, chopped
Salt and pepper to taste
Instructions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the crushed garlic, oregano, and thyme, and cook for another minute until fragrant.
Add Chickpeas and Stock:
Stir in the drained chickpeas and vegetable stock. Bring to a boil.
Cook the Orzo:
Once boiling, add the orzo and reduce the heat to a simmer. Cook according to package instructions until the orzo is tender, about 8-10 minutes.
Finish the Soup:
Remove the pot from heat. Stir in the lemon juice, tahini, baby spinach, and fresh dill. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and enjoy the bright, refreshing flavors!