Description
Lemony Greek Chickpea Soup is a vibrant, protein-packed vegetarian soup inspired by the traditional Avgolemono. Featuring orzo pasta, fresh vegetables, and a silky lemon-egg broth, this fragrant soup is comforting, nutritious, and ready in just over 30 minutes.
Ingredients
Vegetables & Aromatics
- 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
- 3 handfuls roughly chopped or shredded kale (or spinach, Swiss chard, escarole)
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Liquids & Broth
- 2 quarts (8 cups) lower-sodium vegetable broth (or chicken broth if not vegetarian)
- 1/4 cup fresh lemon juice, divided
Pantry & Dry Goods
- 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 Mixture
- 2 large whole eggs
- 2 egg yolks
Instructions
- Sauté Vegetables and Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or stock pot over medium heat. Add the chopped onion, carrots, celery, and lemon peel strips. Cook for about 10 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Pour in 8 cups of lower-sodium vegetable broth and increase the 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 simmer uncovered for 10 minutes, or until the orzo is al dente.
- Prepare Egg-Lemon Mixture: While the soup simmers, remove 3/4 cup of hot broth from the pot and set it aside. In a large bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1/4 cup fresh lemon juice until combined. Slowly temper the eggs by gradually streaming the reserved hot broth into the egg mixture while whisking constantly to prevent scrambling.
- Combine Tempered Egg Mixture with Soup: Slowly pour the tempered egg-lemon mixture back into the soup pot while gently stirring with a wooden spoon or ladle to combine evenly.
- Add Greens and Finish Cooking: Add the chopped kale to the soup and cook over low heat for 5 minutes, stirring occasionally, until the broth slightly thickens and the greens are wilted. Remove the lemon peel strips from the soup.
- Season and Serve: Stir in the chopped fresh dill. Taste and adjust seasonings if necessary. Ladle the soup into bowls and garnish with additional fresh dill, cracked black pepper, and a drizzle of olive oil if desired.
Notes
- Storage: Allow the soup to cool close to room temperature before transferring to an airtight container. Refrigerate for up to 4 days.
- Reheating: Best reheated on the stovetop over medium heat until warmed through, adding a splash of broth or water if too thick. Microwave reheating is also possible—heat in intervals of 30 seconds, stirring between.
- Freezing: Once completely cooled, transfer soup to a freezer-safe gallon-sized zip-top bag. Lay flat and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Tempering Eggs: Pour hot broth slowly into eggs while whisking constantly to avoid scramble formation and achieve a silky broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
