A bright and fresh lemon soup that is perfect for any season. It’s pack with vegetables and will fill you up. A great healthy meal for all of the family.

This soup definitely may make you pucker you lips! It has a strong lemon taste paired with the savory vegetables. If you love lemon or citrus, give this recipe a try!

Tips for this recipe:

• Add the egg to the soup very slowly. If you add it too quickly, the egg will scramble and may look like egg drop soup. Allow soup to cool for a few minutes and pour the egg in slowly.

Recipe:

Lemon Orzo Chickpea Soup

For the original recipe click here.

Ingredients:

1 tablespoon olive oil

1 diced white onion

3 diced carrots

5 minced garlic cloves

10 cups vegetable stock

2 15 ounce cans chickpeas

1 cup orzo or 3/4 cup rice

4 eggs

1/2 cup lemon juice

2 large handfuls baby spinach

1 – 3 tablespoons chopped fresh dill

Salt

Pepper

Instructions:

1. Heat oil in large pot over medium high heat. Add onion and sauté stirring occasionally (3 minutes). Add carrots and garlic, sauté stirring occasionally (5 minutes).
2. Add stock and chickpeas, stir to combine. Bring soup to a simmer then reduce heat to medium to maintain a steady low simmer.
3. Add orzo and stir to combine. Simmer until orzo is al dente stirring occasionally.
4. In a bowl whisk together eggs and lemon juice until combined. Ladle out 1 cup of hot soup broth and slowly whisk into egg mixture. Repeat with 1 more cup of hot broth.
5. Once the orzo is al dente, remove pot from heat. While stirring soup with one hand very slowly, drizzle in egg mixture until combined.
   • If the eggs look like they are scrambled or like egg drop soup, stop and let the soup cool for a few minute before continuing to add eggs.
6. Return soup to low heat. Stir in spinach and dill until spinach is wilted (1 – 2 minutes).
7. Taste and season with salt and pepper. Serve!

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