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Lemon Orzo Chickpea Soup

Lemon Orzo Chickpea Soup
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Lemon Orzo Chickpea Soup is a delightful blend of bright flavors and hearty ingredients, making it the perfect dish for any occasion. This vegetarian soup features tender chickpeas and orzo pasta in a zesty lemon broth, enhanced by fresh herbs like dill and spinach. It’s not only quick to prepare—taking just 45 minutes—but also delivers a comforting warmth that will satisfy your cravings. Whether enjoyed as a main course or paired with crusty bread, this creamy soup will become a favorite in your household.

Ingredients

Scale
  • 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
  • 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
  • sea salt and freshly-cracked black pepper

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Sauté diced onion for 3 minutes, then add diced carrots and minced garlic; cook for an additional 5 minutes until softened.
  2. Pour in vegetable stock and chickpeas, stirring well to combine. Bring to a simmer.
  3. Add orzo and cook until al dente, stirring occasionally.
  4. In a separate bowl, whisk together eggs and lemon juice. Gradually mix in hot broth from the soup to temper the eggs.
  5. Remove the pot from heat and slowly drizzle the egg mixture into the soup while stirring continuously.
  6. Return to low heat and stir in fresh spinach and dill until wilted. Season with salt and pepper to taste.
  7. Serve warm, garnished with lemon wedges and extra dill.

Nutrition

Find it online: https://quickwithemma.com/lemon-orzo-chickpea-soup/