Description
This Lemon Orzo Chickpea Soup is a cozy vegetarian twist on classic Greek avgolemono soup. Packed with chickpeas, tender orzo, spinach, fresh dill, and bright lemon juice, it’s naturally creamy thanks to eggs instead of heavy cream.
Ingredients
- 1 tbsp olive oil
- 1 small white onion, diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 cup orzo
- 4 eggs
- 1/2 cup freshly squeezed lemon juice
- 2 large handfuls baby spinach
- 1-3 tbsp fresh dill, chopped
- Sea salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add the onion and cook for 3 minutes.
- Add the carrots and garlic, then sauté for another 5 minutes.
- Pour in the vegetable stock and chickpeas. Bring to a gentle simmer.
- Add the orzo and cook until al dente, stirring occasionally.
- Meanwhile, whisk together the eggs and lemon juice in a bowl.
- Slowly whisk 1 cup of the hot broth into the egg mixture, then repeat with another cup to temper the eggs.
- Remove the soup from the heat and slowly drizzle the tempered egg mixture into the soup while stirring constantly.
- Return the soup to low heat. Stir in the spinach and dill until the spinach wilts.
- Season with salt and black pepper to taste.
- Serve warm with extra dill and fresh lemon wedges.
Notes
- Substitute 3/4 cup rice for the orzo if preferred.
- Fresh oregano or basil can replace the dill.
- Temper the eggs slowly to prevent curdling.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently over low heat without boiling to keep the soup creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek