Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth is a vibrant vegetarian dish inspired by Avgolemono Soup, ready in just over 30 minutes.
WHY YOU’LL LOVE THIS GREEK CHICKPEA SOUP
What’s not to love about this soup? It’s light, bright, and packed with protein and whole grains, filling and warming without weighing you down. Leftovers are just as satisfying the next day.
It’s the kind of nourishing midday meal perfect for a busy weekday, yet hearty enough for dinner with a side of crusty bread. Fresh dill adds herbaceousness, and a generous squeeze of lemon juice invigorates the flavors.
This soup draws inspiration from Avgolemono Soup, a Greek sauce made of whisked eggs, lemon, and warm broth, enriching dishes with richness and bright lemon notes.
RECIPE INGREDIENTS AND SUBSTITUTIONS:
– **Chickpeas:** Two cans for a protein and fiber boost.
– **Orzo:** Regular or whole-wheat orzo for pasta lovers.
– **Aromatics:** Onion, carrots, and celery create the aromatic base. Yellow or sweet onion works.
– **Broth:** 8 cups of broth for maximum flavor.
– **Eggs:** Whisked eggs create a silky broth; temper them to avoid scrambling.
– **Lemon:** Fresh lemon juice and peel for brightness.
– **Greens:** Kale, spinach, swiss chard, or collard greens for color and nutrients.
– **Dill:** Fresh dill for a lively flavor.
STEP-BY-STEP INSTRUCTIONS:
1. **SAUTÉ AROMATICS:** Heat olive oil, sauté onion, carrots, celery, and lemon peel for 8-10 minutes until softened.
2. **ADD BROTH, CHICKPEAS, AND ORZO:** Bring to a boil, add chickpeas, orzo, salt, pepper, and oregano. Simmer for 10 minutes until orzo is al dente.
3. **PREPARE EGG MIXTURE:** Whisk eggs, yolks, and lemon juice; slowly stream in hot broth while whisking to avoid scrambling.
4. **ADD EGG MIXTURE AND GREENS TO SOUP:** Stream into soup, add kale, cook over low heat for 5 minutes until slightly thickened. Remove lemon peel.
5. **GARNISH WITH DILL AND SERVE:** Stir in fresh dill, adjust seasonings, ladle into bowls, garnish with more dill and cracked black pepper.
HOW TO STORE AND REHEAT:
– **To Store:** Let it cool and refrigerate in an airtight container for up to 4 days.
– **To Reheat:** Stovetop is best; add broth if too thick. Alternatively, microwave with stirring every 30 seconds until warm.
– **To Freeze:** Cool completely, transfer to a freezer-safe bag, freeze for up to 3 months. Thaw in the refrigerator before reheating.
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This is my lemony Greek chickpea soup which has been a reader favorite recipe for years now it’s filled with fresh veggies chickpeas orzo and Dill along with a really silky broth which is achieved by adding in a tempered egg mixture this really elevates the soup in
Terms of richness I love to serve each bowl with some fresh dill cracked black pepper and a little drizzle of olive oil