Creamy Chickpea Soup
  • CourseMain Dish, Soup
  • CuisineVegetarian
Ingredients
  • 1Tbsp. olive oil
  • 1medium onion, diced
  • 3medium carrots, diced
  • 1medium stalk celery, diced
  • 1cup mushrooms, chopped
  • 4cloves garlic, minced
  • 8cups vegetable broth
  • 2cups water
  • 215 oz. cans chickpeas, rinsed and drained
  • 1cup dry orzo
  • 4medium eggs
  • 1/3cup fresh lemon juice
  • 1cup fresh spinach
  • 2Tbsp. fresh basil
  • 1tsp. sea salt
  • 1tsp. black pepper
Instructions
  1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 2-3 minutes, stirring occasionally. Add carrots, celery, mushrooms and garlic and sauté for 4 minutes, stirring occasionally.
  2. Add vegetable broth, water and chickpeas, and stir to combine. Continue cooking until the soup reaches a low boil. Then reduce heat to medium to maintain a low simmer.
  3. Add orzo and stir to combine. Continue cooking for 7-10 minutes or until orzo is tender, stirring occasionally.
  4. Whisk together the eggs and lemon juice in a mixing bowl until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand, slowly drizzle the broth into the eggs until combined. You’ll want this process to be very slow to avoid scrambling the eggs. Repeat with 1 more cup of hot broth.
  5. After the orzo is tender, remove the pot from heat. Slowly drizzle the egg mixture into the soup until combined while also stirring the soup. The soup should appear creamy.
  6. Stir in the spinach and basil and stir for 1-2 minutes until the spinach has wilted. Add salt and pepper to taste. Serve warm.
Recipe Notes

Adapted from My Recipes.

Creamy Chickpea Soup
Print Recipe
  • CourseMain Dish, Soup
  • CuisineVegetarian
Ingredients
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 1 medium stalk celery, diced
  • 1 cup mushrooms, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth
  • 2 cups water
  • 2 15 oz. cans chickpeas, rinsed and drained
  • 1 cup dry orzo
  • 4 medium eggs
  • 1/3 cup fresh lemon juice
  • 1 cup fresh spinach
  • 2 Tbsp. fresh basil
  • 1 tsp. sea salt
  • 1 tsp. black pepper
Servings:
Units:
Instructions
  1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 2-3 minutes, stirring occasionally. Add carrots, celery, mushrooms and garlic and sauté for 4 minutes, stirring occasionally.
  2. Add vegetable broth, water and chickpeas, and stir to combine. Continue cooking until the soup reaches a low boil. Then reduce heat to medium to maintain a low simmer.
  3. Add orzo and stir to combine. Continue cooking for 7-10 minutes or until orzo is tender, stirring occasionally.
  4. Whisk together the eggs and lemon juice in a mixing bowl until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand, slowly drizzle the broth into the eggs until combined. You'll want this process to be very slow to avoid scrambling the eggs. Repeat with 1 more cup of hot broth.
  5. After the orzo is tender, remove the pot from heat. Slowly drizzle the egg mixture into the soup until combined while also stirring the soup. The soup should appear creamy.
  6. Stir in the spinach and basil and stir for 1-2 minutes until the spinach has wilted. Add salt and pepper to taste. Serve warm.
Recipe Notes

Adapted from My Recipes.

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