Lemon Orzo Chickpea Soup
Lemon Orzo Chickpea Soup is a delightful vegetarian twist on the classic Greek avgolemono soup. Bursting with refreshing lemon flavor and complemented by tender chickpeas and vibrant spinach, this soup is perfect for cozy nights or as a bright addition to lunch. Its creamy texture comes from a unique method of incorporating eggs into the broth, giving it a satisfying richness without the heaviness of cream. Whether enjoyed on its own or paired with crusty bread, this soup promises to nourish and impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup orzo
- 4 eggs
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
- 2 large handfuls fresh baby spinach
- 1–3 tablespoons chopped fresh dill
- sea salt and freshly-cracked black pepper
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté diced onion for 3 minutes, then add diced carrots and minced garlic, cooking for an additional 5 minutes.
- Stir in vegetable stock and chickpeas; bring to a simmer.
- Add orzo and cook for 8-10 minutes, stirring occasionally.
- In a separate bowl, whisk eggs and lemon juice together, tempering with hot broth.
- Slowly drizzle the egg mixture into the soup while stirring continuously to avoid scrambling.
- Stir in baby spinach and dill until wilted; season with salt and pepper.
- Serve warm with optional garnishes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 140mg
Find it online: https://quickmealhouse.com/lemon-orzo-chickpea-soup/