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–+ servings
Lemony Greek Chickpea Soup Recipe

Lemony Greek Chickpea Soup Recipe

A delicious and nutritious Lemony Greek Chickpea Soup recipe that's bright and cozy, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1.5 cups Onion, finely chopped Any sweet onion works well.
  • 0.75 cups Carrots, diced Substitute with parsnips for a unique twist.
  • 0.5 cups Celery, diced Can be replaced with fennel.
  • 2 strips Lemon Peel Fresh lemon is preferred for brightness.
  • 2 cloves Garlic, minced Fresh is best.
  • 2 quarts Vegetable Broth Low-sodium broth helps control saltiness.
  • 0.75 cups Chickpeas, rinsed Canned or cooked dried chickpeas both work well.
  • 1 teaspoon Orzo Pasta Substitute with any small pasta or quinoa for gluten-free.
  • 1 teaspoon Salt Adjust to taste based on broth saltiness.
  • 1 teaspoon Black Pepper Fresh cracked offers a better taste.
  • 2 teaspoons Dried Oregano Fresh oregano can be substituted (use 2 tbsp).
Finishing Touch
  • 2 cups Chopped Kale Can replace with spinach or Swiss chard.
  • 2 whole Eggs Omit for a vegan version or use blended silken tofu.
  • 2 yolks Egg Yolks Omit for a vegan version.
  • 0.25 cups Fresh Lemon Juice Fresh juice is ideal.
  • 2 tablespoons Fresh Dill, chopped Substitute with thyme or parsley if needed.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute until shimmering.
  2. Sauté 1 1/2 cups finely chopped onions, 3/4 cup diced carrots, and 1/2 cup diced celery for about 10 minutes until softened.
  3. Add 2 minced garlic cloves and 2 strips of lemon peel; cook for an additional 1 minute to enhance flavors.
  4. Pour in 2 quarts of vegetable broth and bring to a boil; then add 3/4 cup rinsed chickpeas, 1 teaspoon orzo, 1 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoons dried oregano. Simmer for about 10 minutes.
  5. Reserve 3/4 cup of hot broth and let it cool slightly; whisk together 2 whole eggs, 2 yolks, and 1/4 cup fresh lemon juice. Slowly drizzle in the reserved broth to temper the eggs.
  6. Gently pour the tempered egg and lemon mixture into the soup, stir to combine, and warm for 2-3 minutes on low heat.
  7. Add 2 cups chopped kale and let it wilt for about 5 minutes. Remove lemon peel strips and stir in 2 tablespoons fresh dill.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For best flavor, taste the soup after it simmers and adjust seasoning as needed. Add fresh herbs just before serving for vibrant leftovers.

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