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–+ servings

Lemony Greek Chickpea Soup

A delightful vegetarian soup combining chickpeas, orzo, and fresh vegetables in a fragrant broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp. extra-virgin olive oil Use high-quality oil for better flavor.
  • 1.5 cups finely chopped yellow or sweet onion Adds sweetness and depth to the broth.
  • 0.75 cup finely chopped carrots Provides color and natural sweetness.
  • 0.5 cup finely chopped celery For added crunch and flavor complexity.
  • 2 strips lemon peel Infuses the soup with refreshing citrus notes.
  • 0.25 cup fresh lemon juice Divided.
  • 4 cloves garlic Minced, offers aromatic richness.
  • 2 quarts lower-sodium vegetable broth Sub chicken broth if not making vegetarian.
  • 2 cans chickpeas Rinsed and drained.
  • 0.75 cup dry orzo pasta Regular or whole-wheat.
  • 1 tsp. kosher salt Enhances all the flavors.
  • 1 tsp. black pepper Adds warmth and spice.
  • 1 tsp. dried oregano Introduces herbal notes.
  • 2 large whole eggs Plus 2 egg yolks.
  • 3 handfuls roughly chopped or shredded kale Sub spinach, Swiss Chard, or escarole.
  • 2 Tbsp. finely chopped fresh dill Plus more for garnish.

Method
 

  1. Heat oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, celery, and lemon peel. Cook for about 10 minutes, stirring occasionally, until softened. Add minced garlic and cook for one more minute until aromatic.
  2. Pour in the vegetable broth and raise the heat to bring everything to a boil. Once boiling, add rinsed chickpeas, dry orzo pasta, salt, pepper, and oregano. Reduce heat slightly and let simmer uncovered for about 10 minutes until orzo is al dente.
  3. In a large bowl, combine whole eggs with egg yolks and some fresh lemon juice; whisk until smooth. While whisking, slowly stream in some hot broth to temper the eggs.
  4. Gently stir your soup mixture as you gradually pour in the egg-broth mixture back into the pot. Add kale and let it wilt down on low heat for five minutes until the broth thickens slightly.
  5. Stir through freshly chopped dill, taste, and adjust seasonings if necessary. Ladle into bowls garnished with extra dill and cracked black pepper, and drizzle with olive oil if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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