Sunday, January 25, 2015

Greek Lemon Soup

Wow, does this soup have great flavor.  The chickpeas give it a nice texture and I love the addition of artichokes.  I used jarred marinated artichokes because I like the bit of flavored oil that clings to the pieces.

Greek Lemon Soup
"Betty Goes Vegan" CB by Annie and Dan Shannon

6            cups vegetable broth
1/3         cup orzo
2            teaspoons nutritional yeast
1/4         teaspoon turmeric
1/3         cup lemon juice
1/4         teaspoon lemon zest
              pinch of fresh thyme leaves
1            clove garlic, minced
1/2         teaspoon crushed black peppercorns
1            15. Oz. can garbanzo beans (chickpeas), drained and rinsed
1            14 oz. can artichoke hearts, drained
1            lemon, sliced
              chopped fresh parsley for garnish

In a large pot, bring the broth to a boil on a high heat, and then add the orzo.  Cook until tender, stirring occasionally.  Turn the heat down to a simmer.  With a whisk, blend in the nutritional yeast and turmeric.  Once the nutritional yeast dissolves, add the lemon juice and zest, thyme, garlic, black pepper, beans, and artichoke hearts.  Cover and simmer for 10 minutes.

Test for seasoning.  Serve warm with a slice of lemon and some fresh parsley on top. 

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