Soup. Oh, the comfort it brings—like a warm hug on a chilly day or that perfect cup of coffee when you’re barely awake. This Healthy Lemony Chickpea Orzo Soup is my latest obsession, a zesty blend of flavors that somehow tastes like sunshine in a bowl. It’s one of those dishes that makes you feel like you’re doing something right, even if everything else is going sideways—like when you find toilet paper on sale or finally remember your reusable bags at the grocery store.
Steps
- Heat olive oil in a large stockpot over medium-high heat. Sauté diced onion for 3 minutes, then add diced carrots and minced garlic, cooking for an additional 5 minutes.
- Pour in vegetable stock and add the rinsed chickpeas, stirring to combine. Bring the mixture to a simmer and reduce heat to maintain a gentle simmer.
- Stir in the orzo pasta and cook until it is al dente, stirring occasionally to prevent sticking.
- While the orzo cooks, whisk the eggs and fresh lemon juice in a separate bowl. Gradually add hot soup broth to the egg mixture, whisking continuously to prevent curdling.
- Remove the pot from heat once the orzo is cooked. Gradually add the egg mixture to the soup while stirring continuously to ensure a creamy texture.
- Return the pot to low heat, add fresh spinach and dill, and stir until the spinach wilts. Season with salt and pepper to taste.
- Serve the soup warm, garnished with additional dill and lemon wedges if desired.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup orzo (or 3/4 cup rice as a substitute)
- 4 eggs
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
- 2 large handfuls fresh baby spinach
- 1–3 tablespoons chopped fresh dill (or fresh/dried oregano or basil as a substitute)
- Sea salt and freshly-cracked black pepper
FAQ
- What is Lemony Orzo Chickpea Soup?
- Lemony Orzo Chickpea Soup is a vegetarian adaptation of Greek avgolemono soup, characterized by its bright lemon flavor, fresh herbs, and creamy texture derived from eggs instead of cream. This soup offers a light yet comforting dish perfect for any season.
- How is the soup thickened without cream?
- Instead of using cream, the soup is thickened with a mixture of eggs and lemon juice. This mixture is carefully tempered with hot broth to create a smooth and creamy texture, adding richness to the soup without dairy.
- Can I customize the ingredients in the soup?
- Yes, you can customize this soup by adding extra vegetables like celery, potatoes, or asparagus. If you prefer, you can also use rice instead of orzo for a gluten-free option. For a non-vegetarian version, shredded chicken can replace or complement the chickpeas.
- What herbs can I use if I don’t like dill?
- If dill doesn’t suit your taste, you can substitute it with fresh or dried oregano or fresh basil. These herbs will complement the lemony flavor of the soup and add a different aromatic profile.
- What can I serve with Lemony Orzo Chickpea Soup?
- This soup pairs well with a Greek salad or a simple green salad. For added texture and flavor, serve it with a loaf of crusty bread, and consider adding some fresh fruit as a light, refreshing side.
Tips
- Temper the Eggs Carefully: To ensure the eggs are smooth and creamy rather than scrambled, whisk them with lemon juice and gradually mix in the hot broth. Do this slowly to cook the eggs gently without curdling.
- Stir the Orzo Regularly: When cooking the orzo, stir frequently to prevent it from sticking to the bottom of the pot, which ensures an even texture throughout the soup.
- Customize with Herbs: If you’re not a fan of dill, substitute with fresh oregano or basil to suit your taste. This flexibility allows you to tailor the flavor profile to your liking.
- Consider Adding Extra Vegetables: Enhance the soup by including additional veggies like celery, leeks, or mushrooms for extra flavor and nutrition.
Equipment
- Large Stockpot – Essential for cooking the soup.
- Fine Mesh Strainer – Useful for rinsing and draining chickpeas.
- Whisk – Needed for tempering the eggs with the broth.
- Measuring Cup – Handy for measuring liquid ingredients and for tempering eggs.
- Ladle – Useful for serving the soup.
