This recipe is a spin on the classic Greek avgolemono soup. It contains a few things that Italians can’t live without: lemon, chickpeas, and orzo! This soup is especially great for vegetarians!
INGREDIENTS
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup orzo*
- 4 eggs
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
- 2 large handfuls fresh baby spinach
- 1–3 tablespoons chopped fresh dill*
- sea salt and freshly-cracked black pepper
Sources:
- Main Image & Recipe: Ali [Gimme Some Oven]
