This lemon chickpea orzo soup is so good, I ate it for three days!
Seriously, I couldn’t get enough of it. This soup is so lusciously creamy, but so light and refreshing with a nice lemon kick. It’s so addictive!
Let me guess, you’re probably like:
“Come on Debbie! It’s spring, enough with the soups already!”
I’m sharing this soup mainly because I feel like it is a spring soup. From its creamy yellow color to its light and refreshing taste, this soup is nothing like those dense hearty soups you would eat in winter.
This comforting lemon chickpea orzo soup is vegetarian version on Greek avgolemono soup.
“A Greek What soup???”
Here let me tell you all about this glorious soup!
What is Greek Avgolemono Soup?
Avgolemono literally means egg-lemon sauce. Avgolemono can be found in Greece and many other cuisines along the Mediterranean, such as Turkish, Arab, Jewish and Italian cuisines. Typically Avgolemono is a broth thickened with egg yolks. Usually, Greek Avgolemono the egg-lemon sauce is added to a broth with tender pieces of chicken with some type of rice or pasta. This results in a lusciously creamy and silky soup with a refreshing lemon aroma.
What is Lemon Chickpea Orzo Soup?
This lemon chickpea orzo soup is a vegetarian take of Greek Avgolemono Soup. This comforting soup is a one-pot soup with carrots, onions, garbanzo beans,
How to Make Lemon Chickpea Orzo Soup
The key to a great homemade soup is all about the layers of flavor and this soup does not disappoint. The base of this soup starts with sauteed onions and carrots and garlic. Then vegetable
Then the magic happens.
You’ll be surprised to know that there is no dairy in this soup whatsoever. Instead, this soup is made creamy with eggs whisked into the broth (instead of cream).
To do this the eggs are whisked together with the lemon juice in a separate bowl. Next, a ladle is used to dip some of the hot soup broth add the hot soup to the egg mixture very very slowly. It’s important to stir the egg mixture constantly while adding the hot soup. This process is repeated two or three
It is important to be extremely patient and incorporate the soup and egg mixture together very slowly. If the egg mixture doesn’t come up to temperature slowly, the eggs will cook and become scrambled similar to the consistency of egg drop soup, instead of a nice silky creamy soup.
The best thing to do is to allow the soup to cool down a little. When the soup has cooled down, the creamy egg mixture can be slowly be whisked into the soup to ensure it doesn’t scramble the eggs.
Once the soup is all combined, it is seasoned with salt and pepper to taste.
What to serve with Lemon Chickpea Orzo Soup
Fresh dill adds even more fresh flavor to this soup. Serve this soup with fresh dill if you have it, but dried dill will work.
Lemon wedges can add a nice refreshing burst of brightness before digging in with a spoon.
Serve this soup with a nice Greek Salad, crusty bread, or crackers.
At only 345 calories a serving, I love that this soup is so healthy but bursting with flavor. The broth is vibrant with the fresh aroma of lemon. With each silky spoonful, this soup is not only stunning but rich and delicious without a drop of cream in sight.
Finally, this soup is not an all-day affair. It can be a delicious weeknight meal! In half an hour, this one-pot soup can be ready on the dinner table in no time.
I hope I have convinced you to try this soup for Meatless Monday.
I promise, YOU WILL LOVE IT!
Lemon Chickpea Orzo Soup
- 3 tablespoons extra-virgin olive oil
- 1 small sweet onion diced
- 1 cup carrots chopped (3 medium)
- 3 garlic cloves minced
- 15.5 ounces garbanzo beans (chickpeas) drained & rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 cup orzo uncooked
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 3 eggs
- Kosher salt and freshly cracked black pepper to taste
- dill fresh or dried, for serving, to taste
- lemon wedges for serving (optional)
- Heat the oil in a large heavy pot or Dutch Oven, over medium-high heat. Add the onions and carrots. Saute until tender; about 10 minutes. Add the garlic and chickpeas and saute until fragrant; about 30 seconds to one minute.
- Pour in the vegetable broth and 2 cups water. Bring to a boil. Add the orzo and reduce the heat. Simmer the orzo for 6 to 10 minutes, then turn off the heat.
- In a medium bowl, whisk together the eggs and lemon juice.
- Using a ladle, dip some of the hot soup broth and add it to the egg mixture very very slowly* (see note!). Stir the egg mixture constantly while adding the hot soup. Repeat this step two or three times, until your egg mixture is warm and creamy.
- Give the soup a few minutes to cool down. Once it’s ready, slowly incorporate the creamy egg mixture into the soup. Whisk the egg mixture into the soup until well incorporated.
- Season the soup with salt and pepper, to taste.
- Serve the soup with lemon wedges and dill, if desired.
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