Greek Chickpea Soup with Lemon

Introduction: Transport your taste buds to the sun-drenched shores of Greece with our exquisite Greek Chickpea Soup with Lemon. Bursting with vibrant flavors and wholesome ingredients, this Mediterranean-inspired dish is a celebration of culinary excellence. Join us on a journey through the art of crafting this delightful soup that seamlessly blends nourishment and taste.

Ingredients Unveiled:

  1. Olive Oil Symphony: Begin the culinary symphony by heating a harmonious blend of olive oil in a large pot. The richness of olive oil lays the foundation for a luxurious soup experience.
  2. Onion Prelude: The melody unfolds as finely chopped red onions join the pot, sizzling to perfection over medium heat, releasing their sweet aroma.
  3. Garlic Interlude: Elevate the composition with the addition of garlic, infusing the air with its aromatic allure. A brief sauté unveils the essence of Mediterranean flavors.
  4. Vegetable Ballet: Carrots and celery gracefully dance into the pot, creating a colorful ballet of nutrients. Oregano, rosemary, and a bay leaf join the performance, adding depth and herbal sophistication.
  5. Chickpea Crescendo: Two cans of chickpeas make a grand entrance, accompanied by vegetable stock. The simmering broth becomes a canvas for the symphony of flavors.
  6. Lemon Sonata: A squeeze of fresh lemon juice performs a zesty sonata, lifting the soup to new heights. The citrusy notes harmonize with the earthiness of chickpeas, creating a delightful melody on the palate.
  7. Finishing Flourish: Conclude the culinary masterpiece by drizzling extra olive oil, adding a final touch of richness. A sprinkle of freshly chopped parsley, like a garnish of musical notes, enhances both visual appeal and freshness.

Cooking Choreography: The culinary dance unfolds as the pot simmers with grace. The lid acts as a conductor’s baton, orchestrating the blend of flavors to perfection. A dance of aromas fills the kitchen, promising a culinary experience that transcends the ordinary.

Serving Symphony: Ladle the Greek Chickpea Soup with Lemon into bowls, allowing the aromatic steam to rise. Serve with warm, crusty bread—a harmonious accompaniment to this Mediterranean feast.

Nutritional Finale: This soup not only captivates with its flavors but also nourishes the body. Chickpeas, a rich source of protein and fiber, take center stage, providing a wholesome and satisfying meal.

Conclusion: A Culinary Ode to Greece: As you indulge in each spoonful of this Greek Chickpea Soup with Lemon, savor the symphony of Mediterranean flavors—a culinary ode to the enchanting landscapes of Greece. This recipe invites you to experience the magic of Greek cuisine in the comfort of your home. Immerse yourself in the Mediterranean melody and relish the taste of a sun-kissed breeze and azure waters. Kalí óreksi! (Enjoy your meal!)

Greek Chickpea Soup With Lemon

This Greek chickpea soup with lemon is packed with vegetables and enhanced with Mediterranean flavours for a nutritious yet super tasty dinner. The perfect warming comfort food for a cold winter’s night, revithia soupa is naturally vegan and pairs well with some crusty bread.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Ingredients

  • ½ cup olive oil + extra 2 tbsps, divided
  • 1 large red onion
  • 2 cloves garlic
  • 2 celery sticks
  • 1 carrot
  • 2 tbsps oregano
  • 1 sprig rosemary, needles only, minced
  • 1 bay leaf
  • 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
  • 750 ml (3 cups) vegetable stock
  • 2 lemons, juice of
  • Fresh parsley, optional

Instructions

  1. Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant.
  2. Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
  3. Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
  4. When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.

Notes

If you think that the soup is too thick, add some more vegetable stock.

To thicken the soup, try to crush some of the chickpeas with a wooden spoon.

Yield: 4  Serving Size: 1

Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 600mgCarbohydrates: 55gFiber: 13gSugar: 18gProtein: 13g

Nutritional information is an estimate provided by an online nutrition calculator.