Chickpea Lemon Orzo Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
189 kcal
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Course
Soup
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Cuisine
Mediterranean, American
Chickpea Lemon Orzo Soup
Description
Chickpea Lemon Orzo Soup blends sautéed diced carrot, onion, and garlic cooked in olive or avocado oil to build a flavorful base. Chickpeas add protein and texture, while vegetable or chicken broth and orzo pasta provide body to the soup. The addition of lemon juice and fresh dill infuses a bright, herbal note. A key step involves slowly tempering whisked eggs with hot soup ladle by ladle before stirring them back in, creating a creamy consistency without scrambling. Finally, fresh chopped spinach is stirred in for a fresh, tender green touch.
The soup simmers gently, allowing the orzo to cook just right, yielding a nicely thickened and chunky result that features tender vegetables and chickpeas. The lemon and dill contribute a refreshing aroma and flavor balance to the creamy broth, which is enlivened by the egg to add richness without heaviness.
This soup works well alone as a nourishing meal that balances starch, legume protein, and greens. Its lemony brightness and creamy texture make it suitable as a light dinner or lunch option.
Adjusting broth quantity can vary the soup’s thickness from chunky to brothier. Adding broth after cooking may require tweaking lemon juice, dill, salt, and pepper seasoning to maintain a balanced flavor.
Ingredients
- 1 TBSP olive oil or avocado oil
- 1 cup yellow onion approx. 1/2 a large onion, diced
- 4 carrot
- 3 cloves garlic
- 1 can chickpeas (15.5 ounces) drained and rinsed
- 6-8 cups vegetable broth or chicken broth
- 1 cup orzo
- 2-3 lemon juice juiced to yield 1/2 cup
- 3 egg
- 1 tsp salt (plus extra to taste)
- ½ tsp black pepper
- 2-3 TBSP dill fresh, chopped
- 2-3 cups spinach chopped, fresh
Instructions
- Prep those veggies! Dice your onion, peel and dice the carrots, and mince the garlic.
- Heat a large pot or dutch-oven over medium-high heat with your oil. Add carrots and onion and sauté until tender, approx. 8-10 min. Next add your minced garlic and chickpeas and sauté for an additional minute or so until fragrant.
- Pour in 6 cups of broth and bring to a boil. Add orzo and reduce heat to a medium simmer to cook the orzo, approx. 6-10 minutes then remove from heat.
- In a medium bowl, whisk together eggs and half the lemon juice.
- Dip a ladle into your soup and slowly (SO SO SLOWLY) add the hot soup into the egg mixture. Stir constantly while repeating this step 2-4 more times, or until your egg mixture is warmed up and gloriously creamy.
- If your eggs are added straight into the hot soup, you'll end up with scrambled eggs swirls throughout almost like an egg drop soup. To keep things smooth and creamy (with not scrambled eggs in sight!) go slooooow baby slow!
- Give your soup a few minutes to cool down a bit. Once it's ready, slowly incorporate your creamy eggs into the soup. Stick with the slow pace and gently whisk it into the soup. Season with salt, pepper, and as much or as little fresh dill as you'd like. Taste and adjust as needed, adding the remaining lemon juice if you're loving the citrus flavor. Swirl in your spinach and you're all set!
- Ready to eat? Spoon into bowls and dive on in! This soup is excellent as leftovers and can be thinned with extra broth as needed. Enjoy!
Notes
- Use 6 cups of broth for a thick soup or add up to 8 cups for a brothier consistency adjusting lemon, dill, salt, and pepper accordingly.
- Temper the egg mixture slowly by ladling hot soup into it gradually to avoid scrambling and achieve a creamy texture.
- Fresh dill and lemon juice are key to the soup's flavor, adjust them last to suit your taste.
- Rinse and drain canned chickpeas well before adding to reduce excess sodium and improve flavor.
- Use fresh spinach chopped finely to blend gently into the soup at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Cholesterol | 81mg | 27% |
| Sodium | 1397mg | 58% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 8360IU | 167% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 50mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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