Description
Lemony Greek Chickpea Soup is a vibrant vegetarian recipe inspired by traditional Avgolemono soup, featuring a silky broth enriched with fresh lemon, tender chickpeas, orzo pasta, and leafy greens. This protein-packed and flavorful soup is perfect for a wholesome and comforting meal, ready in just over 30 minutes.
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, divided
- 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 egg yolks
- 3 handfuls roughly chopped or shredded kale
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Instructions
- Heat Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add finely chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until softened.
- Add Garlic: Stir in minced garlic and cook for 1 more minute until aromatic.
- Add Broth and Simmer: Pour in vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Simmer uncovered over medium-high heat for 10 minutes or until orzo is al dente.
- Temper Eggs: Reduce heat to low. Remove 3/4 cup of hot broth from the soup and set aside. In a large bowl, whisk together whole eggs, egg yolks, and fresh lemon juice. While whisking constantly, very slowly stream the hot broth into the egg mixture to temper the eggs and prevent scrambling.
- Combine Egg Mixture and Soup: Slowly stir the tempered egg-broth mixture back into the pot of soup, stirring gently with a wooden spoon or ladle.
- Add Kale and Thicken: Add the chopped kale to the soup and cook over low heat for 5 minutes, until the broth slightly thickens and the greens wilt. Remove the lemon peel strips.
- Finish and Serve: Stir in finely chopped fresh dill, and adjust seasonings to taste. 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 tempering, pour the hot broth into the egg mixture very slowly while whisking constantly.
- You can substitute kale with spinach, Swiss chard, or escarole depending on preference or availability.
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- This soup is high in protein and fiber, making it a filling and nutritious meal option.
- Use whole-wheat or regular orzo based on your dietary preference.
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: 110 mg
