Lemony Orzo Chickpea Soup
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
cans (15-ounce)
chickpeas, rinsed and drained
-
1
cup
orzo
-
4
eggs
-
½
cup
freshly-squeezed lemon juice
-
2
large handfuls
fresh baby spinach
-
1–3
tablespoons
chopped fresh dill
-
to taste
sea salt and freshly-cracked black pepper
Instructions
- Sauté the onion in olive oil for 3 minutes, then add carrots and garlic, cooking for an additional 5 minutes.
- Stir in the vegetable stock and chickpeas, then bring to a simmer. Reduce heat to maintain a low simmer.
- Add orzo to the pot and cook until al dente, stirring occasionally.
- In a separate bowl, whisk together eggs and lemon juice. Gradually drizzle in hot broth while whisking to temper the eggs.
- Once orzo is ready, remove the pot from heat and slowly whisk in the tempered egg mixture until combined.
- Return the pot to low heat, stir in spinach and dill, and cook until spinach wilts. Season with salt and pepper.
- Serve warm, garnished with extra dill and lemon wedges.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
186mg
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