Description
Bright, silky, and ready in about 35 minutes, this veg-forward take on avgolemono layers lemony eggs, chickpeas, orzo and greens in a fragrant broth.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1½ cups finely diced yellow or sweet onion
- ¾ cup finely diced carrots
- ½ cup finely diced celery
- 2 strips lemon zest (each ~2 inches), plus ¼ cup fresh lemon juice, divided
- 4 garlic cloves, minced
- 8 cups low-sodium vegetable stock (or use chicken stock if not keeping it vegetarian)
- 2 (15.5-oz) cans chickpeas, rinsed and drained
- ¾ cup dry orzo (regular or whole-wheat)
- 1 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano
- 2 whole eggs + 2 extra egg yolks
- 3 big handfuls chopped kale (or swap in spinach, chard, or escarole)
- 2 tbsp chopped fresh dill, plus extra for serving
Instructions
- Warm the oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrot, celery and the lemon zest strips. Sauté, stirring now and then, until the veg becomes soft and fragrant — about 8–10 minutes. Toss in the garlic and cook one minute more.
- Pour in the stock and bring the pot up to a boil. Add the chickpeas, orzo, salt, pepper and oregano. Return to a simmer and cook, uncovered, about 10 minutes, or until the orzo is tender but not mushy. Lower the heat to gentle. Ladle out ¾ cup of the hot broth and set it aside.
- In a bowl whisk together the two whole eggs, the two yolks and the juice from the lemons. Temper the eggs by very slowly streaming the reserved hot broth into the egg-lemon mixture while whisking continuously — this warms the eggs without cooking them. Bold tip: Pour the broth in drop by drop at first, then in a thin steady stream once the mixture loosens up.
- With the soup stirring gently, slowly pour the egg-broth mixture back into the pot. Stir in the chopped kale and keep the heat low. Let the soup cook a few minutes more until the greens are just wilted and the broth takes on a slightly creamy sheen. Remove and discard the lemon zest strips.
- Stir in the chopped dill, taste, and adjust seasoning with more salt, pepper or lemon if needed. Serve bowls topped with extra dill, a crack of black pepper and a drizzle of olive oil if you like.
Notes
Storage & reheating
Let the soup cool a bit before transferring to airtight containers. Refrigerate up to 4 days. Rewarm gently on the stove over low–medium heat (add a splash of broth or water if the orzo has soaked up too much liquid). For microwave reheating, warm in short bursts and stir between intervals. To freeze, cool completely, place in a freezer-safe bag or container (lay flat if using a bag) and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Notes & swaps
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To keep it vegan, skip the eggs and stir in a blended 1/4 cup silken tofu or a splash of creamy non-dairy milk at the end for body.
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If you prefer rice to orzo, use 3/4 cup long-grain rice and adjust cooking times until tender.
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Use tamari for a gluten-free, soy-forward boost if your stock is low on flavor.
Quick reminders: temper the eggs slowly to avoid curdling, and add the dill at the end so it stays bright. Enjoy your bowl of sunny, lemony comfort!
Nutrition
- Serving Size: 1.66cups
- Calories: 340kcal
- Sugar: 9g
- Sodium: 890mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 15g