Description
Lemony Greek Chickpea Soup is a vibrant, protein-packed vegetarian soup inspired by Avgolemono Soup, featuring chickpeas, orzo, kale, and fresh dill in a silky, fragrant lemon broth. Ready in just over 30 minutes, this comforting soup combines fresh vegetables and bright citrus flavors for a wholesome, satisfying meal.
Ingredients
Scale
Soup Base
- 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
- 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
Egg-Lemon Mixture
- 2 large whole eggs
- 2 egg yolks
- 1/4 cup fresh lemon juice, divided
Greens and Garnish
- 3 handfuls roughly chopped or shredded kale (or substitute spinach, Swiss Chard, or escarole)
- 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 until hot. Add the finely chopped onion, carrots, celery, and lemon peel strips. Cook, stirring occasionally, for 10 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for 1 minute more until fragrant and aromatic.
- Simmer Broth and Add Ingredients: Pour in the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Reduce heat to medium-high and let the soup simmer uncovered for 10 minutes, or until the orzo is tender but still al dente.
- Temper Eggs: Lower the heat to low. Remove 3/4 cup of hot broth from the soup and set aside. In a large bowl, whisk together the whole eggs, egg yolks, and half of the fresh lemon juice. Slowly stream the hot broth into the egg mixture while whisking constantly to temper the eggs without scrambling them.
- Combine Egg Mixture with Soup: Slowly pour the tempered egg-lemon mixture back into the pot of soup while gently stirring with a wooden spoon or ladle to combine and thicken the broth slightly.
- Add Greens and Finish Cooking: Stir in the chopped kale and continue cooking the soup gently over low heat for 5 minutes, or until the greens are wilted and the broth is slightly thickened. Remove the lemon peel strips from the soup.
- Season and Serve: Stir in the finely chopped fresh dill. Taste and adjust seasonings as needed. Ladle the 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-lemon mixture, temper the eggs by slowly whisking in hot broth before combining with the soup.
- Substitute kale with spinach, Swiss chard, or escarole for different greens variations.
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- Use whole-wheat orzo for added fiber and a nuttier flavor.
- This soup is best served fresh but can be stored in the refrigerator and gently reheated before serving.
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
