Chickpea Soup

Melt butter in a Dutch oven or large stock pot over medium heat. Add celery, carrots, onions and lemon peel. Cook for 5 minutes till softened with occasionally stirring.
Add garlic and miso paste. Cook for 30 seconds while stirring to avoid garlic or miso from burning.
Next add nutritional yeast and stir to combine everything.
Stir in the broth and turn up the heat to medium-high. Once the soup starts to bubble, add chickpeas, orzo, kale, lemon juice, salt, pepper and oregano.
Cook soup for another 15 minutes until orzo is al dente.
Remove from heat, and stir in fresh dill. Take out the lemon peel before serving.
Serve soup with a drizzle of extra-virgin olive oil and a garnish of crushed black pepper.
Note: Always taste and adjust seasoning if needed before serving.