Description
Lemony Greek Chickpea Soup is a vibrant vegetarian soup inspired by traditional Avgolemono Soup. Featuring orzo, fresh vegetables, and a fragrant, silky lemon-egg broth, this protein-packed dish is ready in just over 30 minutes, perfect for a comforting and nourishing meal.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups finely chopped yellow or sweet onion
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 2 (2-inch) strips lemon peel
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 quarts (8 cups) lower-sodium vegetable broth
- 2 (15.5-oz.) cans chickpeas, rinsed and drained
- 3/4 cup dry orzo pasta (regular or whole-wheat)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 2 large whole eggs
- 2 large egg yolks
- 3 handfuls roughly chopped or shredded kale
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Instructions
- Heat the Vegetables. Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally until softened. Add garlic and cook 1 more minute until aromatic.
- Add Broth and Simmer. Pour in the broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high heat for 10 minutes, or until the orzo is al dente.
- Temper the Eggs. Reduce heat to low. Remove 3/4 cup hot broth from the pot and set aside. In a large bowl, whisk whole eggs, egg yolks, and lemon juice until combined. While whisking constantly, very slowly stream the hot broth into the egg mixture to temper the eggs, preventing them from scrambling.
- Combine and Finish Cooking. Slowly stream the egg-broth mixture back into the soup while gently stirring with a wooden spoon or ladle. Add the kale and cook over low heat for 5 minutes until the broth slightly thickens and greens are wilted. Remove lemon peels.
- Season and Serve. Stir in fresh dill, taste, and adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil if desired.
Notes
- To avoid scrambled eggs when adding the egg mixture, temper the eggs very slowly by whisking the hot broth in gradually.
- Substitute chicken broth for vegetable broth if not making a vegetarian version.
- Replace kale with spinach, Swiss chard, or escarole if preferred.
- Use whole-wheat orzo for a healthier alternative.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.66 cups
- Calories: 340 kcal
- Sugar: 9 g
- Sodium: 890 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 140 mg
