Lemon Chickpea Avocado Soup
One of the best parts about soup is they tend to be one pot meals, meaning less clean up time! Not including the knife and cutting board you'll probably use… but they’re not technically dishes, so they don’t count right?
Refreshing during the dark winter months, this soup is light but filling, and all around delicious. I wanted to make something different than the usual heartier cold-weather meals - this soup definitely accomplished that.
The avocado adds a nice creaminess and helps cut the tartness from the acid of the lemon with its natural fat content. The chickpeas in combination with the orzo add perfect texture, while the occasional bite of parsley adds some brightness.
I recommend using an immersion blender to help break up any remaining small chunks of avocado, but it’s absolutely not necessary for this recipe. If you’re making this as a meal prep recipe and let it sit for a day or two, the acid from the lemon juice will break up the remaining chunks, making it creamier and thicker.
Makes 4 servings.
1/4-1/3 cup of fresh lemon juice
1 1/2 cups drained chickpeas
1 1/2 tsp garlic salt (or equal parts garlic powder & salt)
1/2 tsp onion powder
generous pinch of salt
generous pinch of pepper
6 cups vegetable broth
1 whole avocado*
1/4 cup orzo
the clove of garlic finely minced
1/2 white onion, roughly chopped**
1 - 1 1/2 tbsp olive oil
1 tbsp chopped parsley, plus extra for serving (optional)
*Note: You can pre-mash the avocado to be as creamy and clump-less as possible or blend the soup with a hand mixer before adding the orzo.
**Note: Do not chop the onion too finely. You will be removing it before adding the avocado mid-recipe.
Preheat your oven to 400 degrees. Toss the chickpeas in the garlic salt, onion powder and generous pinch of pepper in a bowl, then evenly distribute onto a parchment paper or silicon mat lined baking sheet. Once heated, bake the chickpeas for 10 minutes. Remove and set aside once done baking.
In a medium pot, over medium heat add the olive oil, onions, and generous pinch of pepper. Once fragrant, add the garlic and a splash of the vegetable broth, stirring. Once the garlic has also become fragrant, add the remaining vegetable broth and bring to a simmer.
Once simmering, lower the heat and remove as much of the onion as you can, either with a small sieve or tool similar to this. After as much onion as possible is removed, add the mashed avocado. You have the option to also use an immersion blender to more thoroughly incorporate the avocado.
Bring the soup back to a boil. Once boiling, add the orzo, stirring occasionally.. After about 5 minutes, add the baked chickpeas and chopped parsley, stirring again to incorporate everything.
Taste test the orzo to see if it’s done cooking. If so, serve immediately with extra parsley on top or store in a glass container for up to a week.