Creamy Greek Chickpea Soup

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This creamy Chickpea Soup is nourishing, comforting, and everything you need and more in a soup! This soup just reminds me of growing up in our Greek household. It makes me so happy when I eat it and it tastes so darn good and good for your gut. Seriously the best of both worlds.

❤️ Why You’ll Love Chickpea Soup

• Gut Healthy: This soup is full of nourishing, gut-healthy ingredients such as chickpeas and oregano
• Comforting: Any big bowl of hearty soup is just so comforting to me, it warms you from the inside out
• Meal Prep: Prep this Chickpea Soup to have a healthy soup ready for a quick lunch or dinner during a busy week

🍲 Ingredients

Chickpeas – Chickpeas are high in fiber, and specifically soluble fiber called raffinose. Your gut breaks this down so you can digest it slowly, and keeps you regular

Oregano – Oregano is known to have anti-bacterial properties. It can keep you healthy and is so easy to add to so many recipes, especially Greek recipes like this one

👩‍🍳 How to Make Chickpea Soup

1. 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.
2. Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
3. 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.
4. 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).
5. 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.
6. 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, a squeeze of fresh lemon juice, pepper and a drizzle of olive oil.

🪄 Tips and Tricks for Gut Health

If you are looking to improve your gut health, eating a fiber-forward diet helps. Food can seriously change your gut health, however, it can be hard to always focus on gut-healthy foods, and often people need additional support to complement a healthy diet. One way that helps me is ION* Gut Support. This daily supplement helps diversify your microbiome, supports healthy digestion, defends against toxins, and helps improve your nutrient absorption. It’s such an easy way to keep your gut in check.

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🗒 Substitutions

• Chickpeas: You can sub chickpeas with white beans if you prefer
• Protein: Pump up the protein in this recipe by adding cooked shredded chicken. It can be a great way to use up rotisserie chicken
• Vegetable Stock Paste: If you don’t have paste, use cubes. If you don’t have either, you can use regular broth, just eliminate the water in the recipe

🗒 Best served with

• Fluffy Greek Pita
• Simple Homemade Greek Salad
• Roasted Beet Salad

👝 How to Store Leftovers

Store leftovers in a container in the fridge for 4-5 days. You can also freeze any leftovers of this soup to warm up at a later date. Just leave the garnishes off and add when you’re ready to serve.

🤔 Common Questions

Creamy Greek Chickpea Soup

5 from 5 votes

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!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Greek

Servings 3 -4

Calories 327 kcal

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Ingredients

  

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• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 2 398ml cans chickpeas, drained and rinsed
• 2 tsp salt
• 1 1/4 tsp dried oregano
• 1 1/2 tbsp vegetable stock paste
• 1 bay leaf
• 4-5 cups water
• 1/4 cup fresh chopped dill

For the avgolemono

• 2 eggs, separate egg yolks and whites
• juice of 2 lemons

Garnishes

• fresh dill
• squeeze of fresh lemon
• ground pepper

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Instructions

 

• 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.

Video

Notes

• If you don’t have vegetable stock paste use vegetable or chicken broth instead of water.
• If you love this soup you’ll love our Chicken Avgolemono Soup Recipe

Nutrition

Calories: 327kcal | Carbohydrates: 41.9g | Protein: 14.6g | Fat: 13.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6.8g | Cholesterol: 93mg | Sodium: 1791.1mg | Fiber: 10.5g | Sugar: 4.8g

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