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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup: Bright, Healthy Comfort Food

Lemony Greek Chickpea Soup is a protein-packed, flavorful dish that combines fresh veggies and zesty lemon for a healthy comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons extra-virgin olive oil Can use any neutral oil as a substitute.
  • 1.5 cups onion, finely chopped Provides a sweet and savory foundation.
  • 3/4 cup carrots, finely chopped Introduces natural sweetness and vibrant color.
  • 1/2 cup celery, finely chopped Brings crispness and depth to the flavor base.
  • 2 strips lemon peel, 2 inches Infuses a citrusy aroma into the soup.
  • 1/4 cup fresh lemon juice, divided Brightens the overall flavor of the soup.
  • 4 cloves garlic, minced Offers a robust and aromatic kick.
  • 2 quarts vegetable broth, lower-sodium Acts as the main liquid base.
Protein and Texture
  • 2 cans chickpeas, rinsed and drained, 15.5-oz Provides protein and fiber.
  • 3/4 cup orzo pasta, dry Adds a delightful texture.
  • 1 teaspoon kosher salt Essential for enhancing flavor.
  • 1 teaspoon black pepper Contributes mild heat and depth.
  • 1 teaspoon dried oregano Introduces an aromatic herb flavor.
Creaminess
  • 2 whole eggs Creates a creamy texture.
Extra Nutrition
  • 3 handfuls kale, roughly chopped Boosts nutrition and color.
  • 2 tablespoons fresh dill, finely chopped Elevates freshness and enhances flavor.

Equipment

  • large stock pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add 1.5 cups of chopped onion, 3/4 cup of chopped carrots, 1/2 cup of chopped celery, and 2 strips of lemon peel. Cook for 8-10 minutes until softened.
  2. Stir in 4 minced garlic cloves and sauté for about 1 minute until fragrant.
  3. Pour in 2 quarts of broth and bring to a gentle boil for 5-7 minutes.
  4. Add 2 cans of chickpeas, 3/4 cup of orzo, salt, pepper, and oregano. Simmer uncovered for 10 minutes.
  5. In a bowl, whisk together 2 whole eggs, 2 yolks, and 1/4 cup of lemon juice. Temper the mixture by adding hot broth while whisking.
  6. Slowly add the tempered egg mixture back into the soup, stirring continuously.
  7. Stir in 3 handfuls of kale and cook for an additional 5 minutes. Remove lemon peel.
  8. Stir in 2 tablespoons of dill, adjust seasoning to taste, and serve warm, garnishing with more dill and black pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store in an airtight container for up to 4 days in the fridge. Reheat gently before serving.

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