Avgolemono Chickpea Soup
with Rice, Dill & Lacinato Kale
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Using chickpeas instead of chicken is a nifty trick for turning a classic Greek soup into a hearty vegetarian delight. Lemon juice beaten with egg gives avgolemono its irresistible taste profile, even more delicious with fresh dill and the deep green softness of lacinato kale.
We will send you:
- 200g Diced carrots
- ½ Bunch of lacinato kale
- 14g Dill
- 1 Lemon
- 15ml Minced garlic
- 60ml Vegetable demi-glace
- 160g White rice
- 540ml Chickpeas (canned)
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Eggs
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 Eggs
Total Fat
14 g
Saturated Fat
2 g
Sodium
740 mg
Total Carb
129 g
Sugars
16 g
Protein
28 g
Fibre
20 g
Preparation
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and carrots. Sauté, 3 to 5 min., until beginning to soften.
- Add the rice, demi-glace, 5 cups water (double for 4 portions), spices and a big pinch of salt; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 15 to 17 min., until the rice is almost tender.
Mise en place
- Meanwhile, juice the lemon.
- In a small bowl, combine 1 egg, ¼ cup water (double both for 4 portions) and the lemon juice.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Drain and rinse the chickpeas.
Finish the soup
- To the pot, add the kale, chickpeas, ½ the dill, 2 cups water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until beginning to wilt.
- Slowly add the lemon-egg mixture and cook, stirring constantly, 1 min., until incorporated.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the remaining dill. Bon appétit!
