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–+ servings
Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup: Cozy Mediterranean Comfort in 30 Minutes

This Lemony Greek Chickpea Soup is a quick, comforting dish filled with vibrant flavors and protein-rich chickpeas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Adds richness and flavor
  • 1 medium onion Chopped; provides a sweet base flavor
  • 2 medium carrots Diced; contributes sweetness and color
  • 2 stalks celery Chopped; adds subtle earthiness
  • 1 piece lemon peel Infuses broth with citrus aroma
  • 3 cloves garlic Minced; enhances depth and aroma
  • 6 cups vegetable broth Opt for low-sodium
For the Protein & Pasta
  • 2 cans chickpeas Drained; offers protein and texture
  • 1 cup orzo pasta Acts as a hearty addition
For Seasoning & Freshness
  • 1 teaspoon kosher salt Essential seasoning
  • 1/2 teaspoon black pepper Essential seasoning
  • 1 teaspoon dried oregano Delivers a Mediterranean note
  • 2 whole eggs For thickening
  • 2 yolks egg yolks For richness
  • 2 cups kale Chopped; adds nutritional value
  • 1/4 cup fresh dill Provides a refreshing finish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a Dutch oven, heat the olive oil over medium heat. Add chopped onion, diced carrots, and chopped celery, stirring in the lemon zest. Cook for about 10 minutes until the vegetables soften.
  2. Pour in vegetable broth, bringing to a gentle boil. Stir in drained chickpeas and orzo pasta, along with salt, black pepper, and oregano. Simmer uncovered for about 10 minutes until orzo is al dente.
  3. Reduce the heat to low and ladle out 3/4 cup of hot broth. In a separate bowl, whisk together eggs, egg yolks, and lemon juice. Gradually pour in reserved broth while whisking to temper the eggs.
  4. Slowly add tempered egg mixture back into the soup, stirring constantly. Incorporate chopped kale and let simmer for another 5 minutes on low heat until soup thickens.
  5. Remove lemon peel, mix in fresh chopped dill, and adjust seasonings if necessary. Ladle soup into bowls, garnish with dill and black pepper. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store soup in an airtight container for up to 4 days in the fridge. Can be frozen for up to 3 months. Reheat gently in a pot with a splash of water or broth if it thickens.

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