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Lemony Greek Chickpea Soup Recipe

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★★★★★

4.5 from 69 reviews

A vibrant and comforting Lemony Greek Chickpea Soup made with wholesome vegetables, tender chickpeas, orzo pasta, and a bright lemony egg-broth mixture. This hearty soup is infused with fresh dill and kale, making it a nutritious vegetarian option perfect for any season.

Ingredients

Scale

Vegetables and 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, or escarole)
  • 2 Tbsp. finely chopped fresh dill, plus more for garnish

Liquids and Broth

  • 2 quarts (8 cups) lower-sodium vegetable broth (substitute chicken broth if not making vegetarian)
  • 1/4 cup fresh lemon juice, divided

Proteins and Pasta

  • 2 (15.5-oz.) cans chickpeas, rinsed and drained
  • 3/4 cup dry orzo pasta (regular or whole-wheat)
  • 2 large whole eggs
  • 2 egg yolks

Seasonings

  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano

Instructions

  1. Saute Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until aromatic.
  2. Add Broth and Simmer: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, dry orzo pasta, kosher salt, black pepper, and dried oregano. Simmer uncovered over medium-high heat for 10 minutes, or until the orzo is just al dente. Then reduce heat to low. Remove 3/4 cup of the hot broth from the pot and set it aside.
  3. Temper the Eggs: In a large bowl, whisk together the whole eggs, egg yolks, and part of the fresh lemon juice (reserve some for later). While whisking constantly, slowly and carefully stream the reserved hot broth into the egg mixture to temper the eggs, preventing scrambling. This gradually brings the eggs to temperature.
  4. Combine Egg Mixture with Soup: Slowly pour the tempered egg-broth mixture back into the soup pot while gently stirring with a wooden spoon or ladle. Add the kale and continue cooking over low heat for about 5 minutes, until the broth thickens slightly and the greens are wilted. Remove the lemon peel strips from the soup.
  5. Finish and Serve: Stir in the finely chopped fresh dill and the remaining lemon juice. Taste and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with additional fresh dill, cracked black pepper, and a drizzle of olive oil if desired.

Notes

  • Tempering the eggs slowly with hot broth is crucial to avoid scrambling and achieve a creamy texture.
  • Substitute kale with spinach, Swiss chard, or escarole for different leafy green flavors.
  • Use chicken broth instead of vegetable broth if you don’t need the soup to be vegetarian.
  • Whole-wheat orzo adds extra fiber and nutrients but can be replaced with regular orzo according to preference.
  • Adjust the amount of lemon juice to your taste – add more for a brighter lemon flavor.

Keywords: Greek soup, chickpea soup, lemon soup, vegetarian soup, orzo soup, Greek cuisine, healthy soup, kale soup

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