Creamy Greek Chickpea Soup
Serves 3
5 mins prep
30 mins cook
35 mins total
This creamy Greek Chickpea Soup is a comforting, simple recipe to make that is full of flavor and gut-healthy. You're going to love it!
For the avgolemono
Garnishes
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Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
Add the egg mixture into the pot of soup, constantly stirring until combined.
Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, squeeze of fresh lemon juice, pepper and a drizzle of olive oil.
