Description
A delightful and hearty soup combining chickpeas, orzo, and veggies with a zesty lemon flavor. Perfect for warming up on chilly days or impressing guests.
Ingredients
Scale
- 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
- 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, plus more for garnish
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions, carrots, celery, and lemon peel; cook for 10 minutes until softened.
- Add minced garlic and cook for 1 minute.
- Pour in vegetable broth, bring to a boil. Add chickpeas, dry orzo, salt, pepper, and oregano. Simmer uncovered for 10 minutes until orzo is cooked al dente.
- Reduce heat to low, remove 3/4 cup broth. Whisk eggs, yolks, and lemon juice in a bowl, then slowly add hot broth to temper the eggs.
- Stir the egg-broth mixture back into the soup, add chopped kale, and cook for another 5 minutes until greens are wilted.
- Stir in fresh dill, adjust seasonings if needed. Serve garnished with extra dill and a drizzle of olive oil.
Notes
For vegan adaptation, omit eggs and use blended silken tofu for creaminess. For a spicy kick, add red pepper flakes.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 120mg