FoodbyMaria’s Gut Healthy Creamy Greek Chickpea Soup

This content was created in collaboration with paid ION* partner, FoodbyMaria. By purchasing ION* products through links from this blog she may earn a small commission at no cost to you.

Let’s make FoodbyMaria’s good-for-your-gut Creamy Greek Chickpea Soup. It is both delicious and so easy to make. Revithia isn’t as well known as her sister, Chicken Avgolemono, usually known as Greek Lemon Rice Soup—the soup Maria ate every Friday until she was 17 years old. This Greek summer soup is filled with microbiome-friendly ingredients that nourish your gut and skin from the inside out!

Why you’ll love this 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, 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.

How Maria maintains a healthy gut

If you are looking to improve your gut health, eating a fiber-forward diet helps. Food can seriously change your gut health for the better (think fermented and fiber-rich foods!). However, it can be hard to always focus on gut-healthy foods, and often, people need additional support to complement a healthy diet. In addition to microbiome-friendly foods, Maria supports her gut with all-natural ION* Gut Support. This daily supplement is proven to strengthen the gut lining, improving healthy digestion, nutrient absorption, and overall gut function. It’s such an easy way to keep your gut in check and make the most out of your healthy meals.

Now, let’s get cooking!

FoodbyMaria’s Creamy Greek Chickpea Soup:

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Greek

Servings 3-4

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 2 15oz cans of 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
• a squeeze of fresh lemon
• ground pepper

Instructions

1. Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook for 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, a 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 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 yolks into two 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 to the soup pot, constantly stirring until combined. Add 1/4 cup chopped fresh dill, 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.

Enjoy!