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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup
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Lemony Greek Chickpea Soup is a heartwarming and nourishing dish that combines the vibrant flavors of lemon, fresh vegetables, and protein-packed chickpeas. This delightful take on traditional Avgolemono Soup is quick to prepare, making it perfect for busy weeknights or family gatherings. In just over 30 minutes, you can whip up a bowl of creamy goodness that feels like it simmered all day. With its bright flavors and creamy texture, this soup is sure to become a favorite in your home.

Ingredients

Scale
  • 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 cloves garlic, minced
  • 2 quarts (8 cups) lower-sodium vegetable broth
  • 2 (15.5-oz.) cans chickpeas, rinsed and drained
  • 3/4 cup dry orzo pasta
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 3 handfuls roughly chopped or shredded kale
  • 2 Tbsp. finely chopped fresh dill

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, celery, and lemon peel for about 10 minutes until softened. Add minced garlic and cook for one more minute.
  2. Pour in vegetable broth and bring to a boil. Add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered for about 10 minutes until orzo is al dente.
  3. In a separate bowl, whisk together eggs and lemon juice. Gradually add hot broth to the egg mixture while whisking to temper the eggs.
  4. Stir the egg-broth mixture back into the soup along with kale. Cook on low heat for five minutes until greens are wilted.
  5. Finish with fresh dill, adjust seasoning if needed, and serve hot.

Nutrition

Find it online: https://kitchenmealplan.com/lemony-greek-chickpea-soup/