Description
This Lemony Greek Chickpea Soup is a comforting and vibrant dish featuring tender chickpeas, orzo pasta, and leafy kale simmered in a fragrant lemon-infused vegetable broth. Enriched with fresh dill and a luscious egg-lemon mixture for creaminess, this traditional Greek-inspired soup is perfect for a light yet nourishing meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups finely chopped yellow or sweet onion
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 2 (2-inch) strips lemon peel
- 4 garlic cloves, minced
- 3 handfuls roughly chopped or shredded kale (or substitute spinach, Swiss chard, or escarole)
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Broth & Beans
- 2 quarts (8 cups) lower-sodium vegetable broth (or chicken broth if not vegetarian)
- 2 (15.5-oz.) cans chickpeas, rinsed and drained
Pasta & Seasonings
- 3/4 cup dry orzo pasta (regular or whole wheat)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
Egg & Lemon Mixture
- 2 large whole eggs
- 2 egg yolks
- 1/4 cup fresh lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, celery, and lemon peel strips. Cook for about 10 minutes, stirring occasionally, until vegetables soften. Stir in minced garlic and cook for 1 more minute until fragrant.
- Add Broth and Simmer: Pour in vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and dried oregano. Simmer uncovered over medium-high heat for 10 minutes or until orzo is al dente. Then reduce heat to low. Carefully remove 3/4 cup of hot broth from the soup and set aside.
- Temper Egg-Lemon Mixture: In a large bowl, whisk together whole eggs, egg yolks, and fresh lemon juice until combined. Slowly and steadily stream the reserved hot broth into the egg mixture while whisking constantly. This tempering step prevents the eggs from scrambling by gradually bringing them to temperature.
- Combine Egg Mixture with Soup: Slowly pour the tempered egg-broth mixture back into the pot while gently stirring the soup with a wooden spoon or ladle. Add the chopped kale and continue cooking over low heat for 5 minutes, until the greens wilt and the broth slightly thickens. Remove the lemon peel strips.
- Finish and Serve: Stir in freshly chopped dill. Taste and adjust seasonings with additional salt or pepper if needed. Serve the soup hot, garnished with extra dill, cracked black pepper, and a drizzle of olive oil if desired.
Notes
- To keep the soup vegetarian, use vegetable broth; substitute chicken broth if preferred.
- Tempering the eggs slowly is key to avoid scrambled eggs in the soup.
- Kale can be substituted with spinach, Swiss chard, or escarole for similar texture and flavor.
- For a gluten-free version, substitute orzo with gluten-free pasta or omit it.
- The soup can be stored in the refrigerator for 3-4 days and reheated gently to avoid curdling the eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek chickpea soup, lemony chickpea soup, orzo soup, kale soup, Greek soup recipe, vegetarian soup, lemon soup
