Description
Lemony Greek chickpea soup inspired by avgolemono, made with orzo, fresh vegetables, dill, and a silky lemon-egg broth. Healthy, comforting, and protein-packed.
Ingredients
2 Tbsp extra-virgin olive oil
1 1/2 cups chopped onion
3/4 cup chopped carrots
1/2 cup chopped celery
2 strips lemon peel
4 cloves garlic, minced
8 cups low-sodium vegetable broth
2 cans chickpeas, rinsed and drained
3/4 cup orzo pasta
1 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
2 large eggs
2 egg yolks
1/4 cup fresh lemon juice
3 handfuls chopped kale
2 Tbsp fresh dill
Instructions
1. Sauté onion, carrots, celery, and lemon peel in olive oil until soft.
2. Add garlic and cook briefly.
3. Add broth and bring to a boil.
4. Add chickpeas, orzo, salt, pepper, and oregano.
5. Simmer until orzo is al dente.
6. Temper eggs with hot broth.
7. Stir egg mixture into soup.
8. Add kale and cook until thickened.
9. Remove lemon peel and stir in dill.
Notes
Temper eggs slowly to avoid scrambling.
Keep heat low after adding eggs.
Spinach or chard can replace kale.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek