Lemon Chickpea Orzo Soup

Ingredients

• 1 tbsp extra virgin olive oil (15 mL)
• 1 white onion, diced (approx. 192 g/1¾ cups) 
• 2 medium carrots, peeled and cut into ¼-inch pieces (approx. 175 g/1¼ cups)
• 3 cloves garlic, finely minced or grated (15 g)
• 6 cups vegetable stock (1500 mL)
• 3 cups chickpeas (2 15 oz can or 1 28 oz can, drained and rinsed)
• 1 cup orzo (185 g)
• 1 bay leaf
• ¼ cup lemon juice (55 g)
• ¼ cup tahini (60 g)
• 2 tbsp white miso paste (30 g)
• ¼ cup warm water (60 mL)
• 3 cups packed baby spinach (57 g)
• ¼ cup fresh parsley, finely chopped (7 g)
• ¼ cup fresh dill, finely chopped (7 g)
• salt and pepper, to taste

Instructions

1. Saute Onion, Carrot & Garlic: In a large pot, heat the oil over medium heat.  When the oil is hot, add the onions and carrots. Season with a pinch of salt and pepper. Cook for 5-7 min, stirring occasionally, until softened. Add garlic and cook for 1 min, stirring often, until fragrant.
2. Simmer: Add the vegetable stock, chickpeas, orzo and bay leaf. Season with another small pinch of salt and pepper. Bring to a boil then reduce to a simmer over medium-low heat. Simmer for 7-10 minutes, stirring every 1-2 minutes, so the orzo does not stick to the bottom of the pot. Cook until orzo is tender, but still firm to the bite (al dente).
3. Prepare Sauce: While the soup cooks, add the tahini, lemon juice, miso and warm water to a container and whisk to combine until completely smooth and creamy.
4. Stir in Sauce, Spinach and Herbs: When the orzo is tender, remove the pot from the heat. Stir in spinach, lemon-tahini mixture and the parsley and dill, reserving a small amount of fresh herbs for serving. Stir for 1-2 min, until spinach is wilted. Season with salt and pepper, to taste. 
5. Serve: Divide soup between bowls. Sprinkle remaining parsley and dill over top. Serve with a squeeze of fresh lemon, if desired.