Lemony Greek Chickpea Soup is the perfect dish for any occasion, whether you’re hosting a family dinner or enjoying a cozy night in. This vibrant soup combines the flavors of fresh vegetables and chickpeas in a silky broth, making it both nourishing and satisfying. Inspired by traditional Avgolemono Soup, this recipe is not only vegetarian but also protein-packed and ready in just over 30 minutes.
Why You’ll Love This Recipe
- Quick Preparation: This soup can be made in just over 30 minutes, perfect for busy weeknights.
- Flavorful and Nourishing: With its bright lemony flavor and hearty chickpeas, this soup is as delicious as it is healthy.
- Versatile Ingredients: Feel free to swap in your favorite greens or pasta types to customize the recipe.
- Vegetarian-Friendly: Packed with protein from chickpeas and eggs, this soup is a great choice for vegetarians.
- Perfect for Any Occasion: Serve it as an appetizer or main course; it fits seamlessly into any meal.
Tools and Preparation
To make Lemony Greek Chickpea Soup, you’ll need some essential kitchen tools that will help streamline your cooking process.
Essential Tools and Equipment
- Large stock pot or Dutch oven
- Wooden spoon or ladle
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Importance of Each Tool
- Large stock pot or Dutch oven: Essential for cooking the soup evenly and allowing all ingredients to meld together.
- Whisk: Perfect for combining egg mixtures without lumps while tempering them with hot broth.
Ingredients
Here’s what you’ll need to create your delicious Lemony Greek Chickpea Soup:
- 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, plus 1/4 cup fresh lemon juice, divided
- 4 garlic cloves, minced
- 2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)
- 2 (15.5-oz.) cans chickpeas, rinsed and drained
- 3/4 cup dry orzo pasta (regular or whole-wheat)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 2 large whole eggs, plus 2 egg yolks
- 3 handfuls roughly chopped or shredded kale (sub spinach, Swiss Chard, or escarole)
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
How to Make Lemony Greek Chickpea Soup
Step 1: Heat the Oil
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for about 10 minutes, stirring occasionally until softened. Add garlic; cook for an additional minute until aromatic.
Step 2: Bring to a Boil
Add the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high heat for about 10 minutes until the orzo is al dente. Reduce heat to low and remove 3/4 cup hot broth from the soup; set aside.
Step 3: Prepare Egg Mixture
Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, very slowly stream the hot broth into the egg mixture. Take care not to scramble the eggs by pouring slowly.
Step 4: Combine Egg Mixture with Soup
While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for about five minutes until the broth thickens slightly and greens wilt. Remove lemon peels.
Step 5: Final Touches
Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil if desired.
Enjoy your homemade Lemony Greek Chickpea Soup!
How to Serve Lemony Greek Chickpea Soup
Serving Lemony Greek Chickpea Soup can elevate your meal experience. Here are some delightful ways to enjoy this vibrant dish.
Pair with Fresh Bread
- Crusty Baguette – A warm, crusty baguette is perfect for dipping into the soup and soaking up its rich flavors.
- Garlic Bread – The buttery garlic notes in garlic bread complement the lemony broth beautifully.
Add a Salad
- Greek Salad – Fresh cucumbers, tomatoes, olives, and feta offer a refreshing contrast to the warm soup.
- Caesar Salad – Crisp romaine and creamy dressing create a delightful balance with the soup’s texture.
Top with Garnishes
- Extra Dill – A sprinkle of fresh dill on top enhances the herbal notes of the soup.
- Lemon Zest – Adding a touch of lemon zest brightens up each serving with an extra zing.
Serve as Part of a Larger Meal
- Meze Platter – Include small bites like hummus, olives, and stuffed grape leaves for a Mediterranean feast.
- Roasted Vegetables – A side of roasted seasonal vegetables provides additional nutrients and flavor.
How to Perfect Lemony Greek Chickpea Soup
Perfecting your Lemony Greek Chickpea Soup can enhance its taste and presentation. Here are some tips to consider:
- Use Fresh Ingredients – Fresh herbs and vegetables will provide the best flavor and aroma.
- Temper the Eggs Carefully – To avoid scrambling, add hot broth slowly while whisking the egg mixture continuously.
- Adjust Lemon Juice to Taste – Depending on your preference for tartness, feel free to increase or decrease the amount of lemon juice.
- Simmer Gently After Adding Eggs – Keep the heat low after adding eggs to maintain a silky texture without curdling.
- Experiment with Greens – Try different greens like spinach or Swiss chard for variation in flavor and nutrition.
Best Side Dishes for Lemony Greek Chickpea Soup
Enjoying Lemony Greek Chickpea Soup alongside complementary side dishes can round out your meal. Here are some great options:
- Pita Chips – Crunchy pita chips add texture and are perfect for dipping.
- Hummus Platter – Serve assorted hummus flavors for a tasty addition that pairs well with soup.
- Roasted Potatoes – Crispy roasted potatoes provide heartiness that balances the lightness of the soup.
- Stuffed Peppers – Flavorful stuffed peppers can make your meal feel more substantial and filling.
- Quinoa Salad – A light quinoa salad offers protein and complements the soup’s ingredients nicely.
- Zucchini Fritters – Crispy fritters add a savory element that contrasts well with the soup’s flavors.
Common Mistakes to Avoid
When making Lemony Greek Chickpea Soup, it’s easy to make a few common errors. Here are some mistakes to watch out for.
- Skipping the tempering process: Not tempering the eggs before adding them to the hot broth can lead to scrambled eggs. Always add hot broth slowly while whisking to combine smoothly.
- Overcooking the vegetables: Cooking the onions and other vegetables too long can make them mushy. Aim for a soft texture, about 10 minutes is perfect.
- Forgetting seasoning adjustments: Not tasting before serving can result in bland soup. Always taste and adjust seasonings like salt and pepper before finishing.
- Using high-sodium broth: Using regular broth instead of lower-sodium options can make your soup too salty. Opt for low-sodium vegetable or chicken broth for better control over saltiness.
- Neglecting fresh herbs: Skipping fresh dill or using dried herbs only can diminish flavor. Fresh herbs add vibrancy and depth, so don’t skip them!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool completely before sealing.
Freezing Lemony Greek Chickpea Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave some space at the top of the container for expansion.
Reheating Lemony Greek Chickpea Soup
- Oven: Preheat to 350°F and heat in a covered oven-safe dish until warmed through.
- Microwave: Heat in short intervals, stirring in between until hot.
- Stovetop: Warm over medium heat, stirring occasionally until heated throughout.
Frequently Asked Questions
Here are some common questions about making Lemony Greek Chickpea Soup.
What is Lemony Greek Chickpea Soup?
Lemony Greek Chickpea Soup is a vibrant vegetarian dish inspired by Avgolemono Soup, featuring chickpeas, orzo, and fresh vegetables in a silky broth.
Can I make this soup vegan?
Yes! Simply omit the eggs or use a plant-based egg substitute for a vegan version of Lemony Greek Chickpea Soup.
How can I customize Lemony Greek Chickpea Soup?
Feel free to swap kale for spinach or Swiss chard, and experiment with different herbs like parsley or cilantro for added flavor.
What should I serve with this soup?
Lemony Greek Chickpea Soup pairs well with crusty bread or a fresh salad to create a complete meal.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Final Thoughts
This Lemony Greek Chickpea Soup is not only delicious but also versatile. With its vibrant flavors and nutritious ingredients, it’s perfect for any meal. Don’t hesitate to customize it according to your taste preferences!
Lemony Greek Chickpea Soup
Lemony Greek Chickpea Soup is a vibrant and nourishing dish that brings the comforting flavors of Mediterranean cuisine right to your kitchen. This protein-packed vegetarian soup features tender chickpeas, fresh vegetables, and zesty lemon juice in a silky broth inspired by traditional Avgolemono Soup. Perfect for busy weeknights or cozy gatherings, this wholesome meal can be prepared in just over 30 minutes. Enjoy it as a light dinner or serve it as a delightful appetizer at your next gathering. With its bright flavors and satisfying texture, Lemony Greek Chickpea Soup is sure to become a favorite in your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 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
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 quarts (8 cups) lower-sodium vegetable broth
- 2 (15.5-oz.) cans chickpeas, rinsed and drained
- 3/4 cup dry orzo pasta
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 2 large whole eggs
- 2 egg yolks
- 3 handfuls roughly chopped or shredded kale
- 2 Tbsp. finely chopped fresh dill
Instructions
- Heat olive oil in a large stock pot over medium heat. Add chopped onion, carrots, celery, and lemon peel; sauté for about 10 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Pour in vegetable broth and bring to a boil. Add rinsed chickpeas, orzo, salt, pepper, and oregano; simmer uncovered for about 10 minutes until orzo is al dente.
- In a bowl, whisk together eggs and lemon juice. Slowly stream in hot broth while whisking continuously to temper the eggs.
- Gradually stir the egg mixture into the soup while gently mixing with a wooden spoon. Add kale and cook on low heat for about five minutes until the greens are wilted.
- Remove lemon peels, stir in fresh dill, and adjust seasonings as desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 100mg
