Lemon Chickpea Orzo Soup

Prep Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4 people


  • 2 celery stalks
  • 3 carrots
  • 1 onion
  • 3 garlic cloves
  • 30 ml olive oil (2 tbsp)
  • 875 g canned chickpeas* (rinsed and drained) (31 oz)
  • 1.9 l vegetable broth (8 cups) Salt and pepper to taste
  • 175 g uncooked orzo (1 cup) 2 lemons (zested and juiced)
  • 1 bunch dill or parsley (finely chopped)


  1. Finely chop celery, carrots, onion and garlic.**

  2. Heat up oil in the Tupperware Mastro Cookware 5L/5.3QT Stockpot over medium-high heat. Add chopped veggies and sauté for 5-7 min. or until onions are translucent.

  3. Add chickpeas, vegetable broth, salt and pepper, then bring to a boil.

  4. Once boiling, add orzo and cook for 9 min. then remove from heat. Stir in lemon zest, lemon juice and chopped dill or parsley.

  5. Serve warm.


Replace chickpeas with 680 g / 1.5 lb of boneless chicken breast or thighs. Once cooked to 74°C / 165°F, shred chicken, then place back into soup.

Use the SuperSonic Chopper Compact to quickly and easily chop your veggies!