5.0 from 36 votes
Chickpea Lemon Orzo Soup
This comforting Chickpea Lemon Orzo Soup is lusciously creamy and silky but made dairy-free with no cream at all! This healthy vegetarian soup is a new family favorite of ours and I can't wait for you to try it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 189 kcal
Course:
Soup
Cuisine:
Mediterranean , American
Ingredients
- 1 TBSP olive oil or avocado oil
- 1 cup diced yellow onion (approx. 1/2 a large onion)
- 4 carrots
- 3 cloves garlic
- 1 can chickpeas (15.5 ounces) drained and rinsed
- 6-8 cups vegetable broth or chicken broth
- 1 cup uncooked orzo
- 2-3 lemons, juiced to yield 1/2 cup
- 3 eggs
- 1 tsp salt (plus extra to taste)
- ½ tsp black pepper
- 2-3 TBSP fresh chopped dill
- 2-3 cups chopped fresh spinach
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!
Cup of Yum
Notes
- I used 6 cups of broth for a thick and chunky pasta and veggie soup.
- Want a brothier soup? Feel free to add an extra cup or two of broth! Give it a taste and adjust lemon, dill, salt, and pepper to taste to make up for added liquid and you're good to go.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Sodium and nutrient values will differ based on adjustments made and choice of broth. Adjust as needed and enjoy!
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
4g
(6%)
Cholesterol
81mg
(27%)
Sodium
1397mg
(58%)
Potassium
316mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
8360IU
(167%)
Vitamin C
7.7mg
(9%)
Calcium
50mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 189
% 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.