Tangy Greek Lemon Herb Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 4 cups gluten-free vegetable broth
• 1 cup cooked chickpeas
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 2 eggs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, oregano, and thyme, cooking for another minute until fragrant.
3. Add the vegetable broth, chickpeas, carrots, and celery. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
4. In a small bowl, whisk together the lemon juice and eggs until well combined.
5. Slowly drizzle the lemon-egg mixture into the soup, stirring constantly to prevent the eggs from curdling.
6. Stir in the lemon zest and parsley, then season with salt and pepper to taste.
7. Serve hot, garnished with additional parsley if desired.

Nutritional Information

Calories: 215 kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 550mg | Potassium: 370mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 2mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}