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Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup: Quick, Heartwarming Comfort

This quick and nourishing Lemony Greek Chickpea Soup combines savory broth, protein-packed chickpeas, and the brightness of lemon for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil Feel free to use any neutral oil as a substitute.
  • 1 medium yellow or sweet onion Replace with shallots for a milder taste.
  • 2 medium carrots Parsnips can be a great alternative.
  • 2 stalks celery Leeks can be used for a different flavor.
  • 3 cloves garlic You can use garlic powder if needed.
  • 6 cups vegetable broth Chicken broth works as a viable alternative.
For the Flavor
  • 1 strip lemon peel Remember to remove it before serving.
  • ¼ cup fresh lemon juice Lime juice could also be an interesting twist.
  • 1 teaspoon kosher salt Sea salt or table salt can be used equivalently.
  • ½ teaspoon black pepper White pepper is a milder option if preferred.
  • 1 teaspoon dried oregano Fresh thyme can be a suitable substitute.
For the Heart
  • 1 can chickpeas Any white bean can be swapped in their place.
  • 1 cup dry orzo pasta Consider any small pasta like ditalini or rice as a substitute.
  • 2 whole eggs and yolks Omit for vegan variations or opt for blended silken tofu.
For the Greens
  • 2 cups chopped kale Spinach or Swiss chard can be wonderful alternatives.
  • ¼ cup fresh dill Parsley or cilantro can work well for a change.

Equipment

  • large stock pot

Method
 

Step-by-Step Instructions
  1. In a large stock pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmers, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8–10 minutes.
  2. Stir in 3 minced garlic cloves and sauté for an additional minute. Pour in 6 cups of vegetable broth and increase heat to bring to a rolling boil.
  3. Add 1 can of drained and rinsed chickpeas and 1 cup of dry orzo pasta to the boiling broth. Season with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dried oregano. Reduce heat and simmer uncovered for 10 minutes.
  4. In a medium mixing bowl, whisk together 2 whole eggs and ¼ cup of fresh lemon juice until smooth. Gradually stir the tempered mixture back into the soup.
  5. Add 2 cups of chopped kale and cook over low heat for about 5 minutes until the soup thickens.
  6. Remove the lemon peel from the pot and stir in ¼ cup of freshly chopped dill. Adjust seasoning if necessary.
  7. Ladle soup into warm bowls, garnishing each with additional fresh dill and black pepper. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Ensure to adjust seasoning based on the broth used and enjoy the warm, comforting flavors of this soup!

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