Vegan Avgolemono Soup
with Chickpeas & Orzo
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
In Greek cooking, avgolemono is the best kind of hug: warm, rich and lemony. Instead of egg yolk, aquafaba (the liquid from the can of chickpeas) builds up the consistency of this vegan broth. It swirls deliciously around hearty orzo, kale and dill.
We will send you:
- 15ml Minced garlic
- 120g Chopped kale
- 50g Diced onions
- 2 Celery stalks
- 14g Dill
- 60ml Vegetable demi-glace
- 398ml Chickpeas (canned)
- 140g Orzo
- 30ml Lemon juice
Contains: Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
13 g
Saturated Fat
1 g
Sodium
820 mg
Total Carb
120 g
Sugars
6 g
Protein
30 g
Fibre
25 g
Preparation
Start the soup
- Small-dice the celery.
- In a medium pot, heat a drizzle of olive oil on medium.
- Add the onions, celery and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, orzo, 4 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 9 to 10 min., until the orzo is al dente.
Mise en place
- Meanwhile, reserving 2 tbsp of the liquid (double for 4 portions), drain and rinse the chickpeas; mash ½.
- Pick the dill fronds off the stems; roughly chop the fronds.
Finish the soup
- To the pot, add the chickpeas and kale. Cook, stirring often, 1 to 2 min., until combined and the kale has wilted.
- Off the heat, add the reserved chickpea liquid, lemon juice (start with ½) and ½ the dill; stir well.
- If the soup seems dry, gradually add up to ½ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the remaining dill. Bon appétit!
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