Lemon Chickpea Orzo Soup (Avgolemono Inspired)
423kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 carrot diced
- 2 celery sticks diced
- 2 garlic cloves minced
- 0.5 teaspoon oregano
- 1 teaspoon dried rosemary stem removed and leaves diced
- 2 bay leaves
- Salt and pepper to taste
- 400 g chickpeas drained and rinsed
- 500 ml vegetable stock
- Lemon juice 2 lemons
- 150 g orzo (dried)
- 2 eggs whisked
Method
- Heat the oil in a large pan and add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are fully coated in the oil and beginning to soften and turn fragrant.2 tablespoon olive oil, 1 white onion, 1 carrot, 2 celery sticks
- Add the minced garlic and cook for another minute.2 garlic cloves
- Then, add the seasoning, chickpeas, orzo, and stock. Stir everything together, add your bay leaves, and leave to simmer until the orzo is al dente (8-10minutes)0.5 teaspoon oregano, 1 teaspoon dried rosemary, 2 bay leaves, Salt and pepper to taste, 400 g chickpeas, 500 ml vegetable stock, 150 g orzo
- Squeeze in the lemon juice.Lemon juice
- Temper the eggs by adding a tablespoon at a time of the soup stock to your bowl with the two eggs, stirring the whole time.2 eggs
- Then, slowly pour in the eggs, stirring the whole time.
- Taste and season as needed, then serve with fresh parsley and another drizzle of olive oil.
Nutrition
Calories423kcalCarbohydrates62gProtein17gFat12gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.01gCholesterol82mgSodium551mgPotassium509mgFiber10gSugar9gVitamin A2976IUVitamin C5mgCalcium89mgIron4mg
Notes
This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove over low heat - don’t let it boil or the eggs may curdle.
It doesn’t freeze well due to the eggs and orzo, so I’d recommend enjoying it fresh or within a few days.