This recipe has easily become one of my favorite winter soup recipes. The seasoning gives the soup a gravy-like taste which pairs well with the pollowy orzo noodles.
8 oz orzo pasta
1 can of chickpeas or 2 cups of cooked chickpeas (drained and rinsed)
2 large carrots
1 large celery stalk
½ a yellow onion
2-3 cloves of garlic
About 7 oz of coconut milk from a can (I used about half the can)
8 cups of veggie broth
1 teaspoon of dried parsley
1 teaspoon of Italian seasoning
1 teaspoon of sea salt
Pepper to taste
Finely chop onions, carrots, celery and mince the garlic. Add the chopped onions to a large pot and cook for 2-3 minutes on medium heat. Add carrots, celery, garlic and ¼ teaspoon of sea salt to a large pot on medium heat and let cook for 7-8 minutes or until onions become translucent. Stir frequently. Add 8 cups of vegetable broth to the large pot and bring heat to med/high to bring the broth to a boil. Let boil for 15-20 minutes before adding the orzo, chickpeas, coconut milk, dried parsley, Italian seasoning, salt, and pepper. Make sure to stir every few minutes to prevent the orzo from sticking to the bottom of the pot. Let boil for an additional 8 minutes then remove heat and let sit for 5-10 minutes before serving.