Lemony Greek Chickpea Soup: Quick Comfort for Your Soul

This Lemony Greek Chickpea Soup brings comfort with its zesty flavor and protein-packed ingredients, making it an ideal choice for any meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons extra-virgin olive oil Avocado oil works as a tasty substitute.
1 medium yellow or sweet onion Shallots offer a milder taste.
2 medium carrots Feel free to swap with parsnips.
2 stalks celery Omit if you don’t have it on hand.
1 peel lemon Lime juice is a great alternative.
3 cloves garlic Garlic powder can be a substitute.
6 cups lower-sodium vegetable broth Chicken broth is a perfect swap for non-vegetarians.

For the Heartiness

2 cups chickpeas White kidney beans can be used as a twist.
1 cup dry orzo pasta Tiny pasta shapes or quinoa work for gluten-free.

For Flavoring

1 teaspoon kosher salt Adjust if using table salt.
0.5 teaspoon black pepper Skip for a milder taste.
1 teaspoon dried oregano Fresh oregano can be used.
2 whole eggs Silken tofu blended until smooth is a vegan option.
2 yolks egg yolks

For the Greens and Herbs

2 cups kale Substitute with spinach or Swiss chard.
1 bunch fresh dill Parsley or tarragon can be a substitute.

Equipment

large stock pot

Method

Instructions

Heat 2 tablespoons of extra-virgin olive oil in a large stock pot over medium heat until shimmering.
Add 1 chopped yellow or sweet onion, 2 diced carrots, and 2 stalks of diced celery to the pot. Cook for 8-10 minutes, until vegetables soften.
Stir in 3 minced garlic cloves and the peel of 1 lemon, cooking for an additional minute.
Pour in 6 cups of lower-sodium vegetable broth and bring to a gentle boil.
Add 2 cups of drained chickpeas, 1 cup of dry orzo pasta, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano. Simmer uncovered for 10 minutes.
Whisk together 2 whole eggs, 2 egg yolks, and the juice of 1 lemon in a separate bowl.
Gradually stream in 1 cup of hot broth into the egg mixture while whisking constantly.
Slowly stir the egg-broth mixture back into the pot, adding 2 cups of chopped kale. Cook on low heat for an additional 5 minutes.
Remove lemon peels from the pot and stir in a handful of fresh dill. Adjust seasoning as needed.
Ladle warm soup into bowls and garnish with more fresh dill and cracked black pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 186mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

The soup is even better the next day, as the flavors meld beautifully.

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