Description
Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. This vibrant vegetarian soup, inspired by Avgolemono, is protein-packed and ready in just over 30 minutes.
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, plus 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, plus 2 egg yolks
- 3 handfuls roughly chopped or shredded kale
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Instructions
1. Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook 1 more minute, until aromatic.
2. Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot broth from the soup. Set aside.
3. Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, VERY slowly stream hot broth into egg mixture to temper.
4. While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup.
5. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.
6. Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.
Notes
To store: Let the soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
To reheat: Warm gently on the stovetop, adding a splash of broth or water if needed. Microwave in intervals, stirring every 30 seconds.
To freeze: Store cooled soup in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Spinach, Swiss chard, or escarole can be used in place of kale.
Tempering the eggs slowly is crucial to prevent curdling.