Name: Vegetarian Avgolemono Soup (Greek Lemon Chickpea Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1 Tbsp olive oil (15 mL); 1 medium yellow onion (finely diced); 1 cup diced carrots (about 2 to 3 carrots); 1 cup diced celery (about 3 to 4 ribs celery); ½ cup chopped green onion (about 4 green onions); 3 cloves garlic (minced); 6 cups vegetable broth (1.4 L); 1 cup white rice (any type, we used arborio, see notes for using brown rice, 200 g); 2 15-oz cans chickpeas (undrained, 425 g cans); 2 bay leaves; ½ tsp ground black pepper; ¼ tsp salt; 3 large eggs; ½ cup lemon juice (120 mL); 2 Tbsp chopped fresh dill

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Vegetarian Avgolemono Soup (Greek Lemon Chickpea Soup)

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

26% of a 2,000 cal day

513KCAL

Protein

20g41% DV

% DAILY VALUE

Total Fat12g

15%

Saturated2g

12%

Unsaturated10g

—

Total Carbs82g

30%

Fiber12g

45%

Total Sugars12g

—

incl. Added Sugars0g

Starch58g

—

Sodium1811mg

79%

% Daily Value is based on a 2,000 calorie day.

A vegetarian take on Greek avgolemono, a creamy chickpea and rice soup brightened with lemon and egg. Mediterranean comfort in a single pot.

Ingredients

4 SERVINGS

1 tbspolive oil — 15 ml
1medium yellow onion — finely diced
1 cupdiced carrots — 2–3
1 cupdiced celery — 3–4
½ cupchopped green onion — 4
3garlic — minced
6 cupsvegetable broth — 1.4 l
200 gwhite rice — arborio, 1 cup
850 gchickpeas — canned, undrained, 2 cans
2bay leaves
½ tspground black pepper
¼ tspsalt
3large eggs
½ cuplemon juice — 120 ml
2 tbspchopped fresh dill

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on liveeatlearn.comSarah Bond’s original page

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maingreeksoupdairy freediabeticgluten freehalalhindukosherlow calorielow fatlow lactosevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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