Description
This Lemon Greek Chickpea Soup is a vegan twist on the classic Greek avgolemono. Made with chickpeas, rice, lemon, and olive oil, it's a creamy, zesty, and comforting soup perfect for cooler weather or when you need a nutritious immune boost.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz each) chickpeas, drained and rinsed
6 cups vegetable broth
1/2 cup uncooked white rice (or orzo)
Juice of 2 large lemons
1 tablespoon lemon zest
1/4 teaspoon turmeric (optional)
Salt and pepper to taste
Fresh dill or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté the chopped onion for 5–6 minutes, until translucent.
- Add the garlic and cook for another 1–2 minutes until fragrant.
- Stir in the chickpeas, vegetable broth, and rice. Bring to a boil.
- Reduce the heat and simmer for 20–25 minutes, until the rice is tender.
- Turn off the heat and use an immersion blender to partially purée the soup, leaving some chickpeas whole for texture.
- Stir in lemon juice, lemon zest, and turmeric (if using). Season with salt and pepper.
- Reheat gently if needed, but avoid boiling to preserve the lemon flavor.
- Garnish with chopped dill or parsley before serving.
Notes
Do not boil the soup after adding lemon to maintain fresh flavor.
For a smooth texture, blend the entire soup.
The soup thickens when stored, so add a splash of water or broth when reheating.
Best enjoyed fresh; not recommended for freezing due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
