Now that Thanksgiving is over, soup season is taking full force in my kitchen. One of my favorite light and healthy soups is as simple as it can get.
Revithosoupa or ρεβιθόσουπα (I think I spelled that right) is a traditional Greek winter staple. The secret is adding the lemon juice, parsley, and olive oil once the soup has finished cooking. Because of its unique freshness, I like to serve it as a warm afternoon snack. I’ve also had the soup in tavernas served with freshly baked bread and feta cheese.
Greek Chickpea Soup
Yield: 4 servings Prep Time: 10 minutes Cook time: 20 minutes
1/4 cup extra virgin olive oil
1 medium sweet onion, diced
3 garlic cloves (or 2 large), diced
Juice of 2 lemons
2 cans (15 oz) organic chickpeas, rinsed and drained
1 tbsp. plain all-purpose flour
sea salt and fresh ground pepper
Chopped fresh flat leaf parsley
Coarse sea salt
Extra virgin olive oil
- Drizzle the extra virgin olive oil in a heavy pot. Sauté the diced onions until translucent. Add the diced garlic and stir until fragrant, (about 2 minutes).
- Drain the chickpeas, rinse them in a colander, and dry the chickpeas as much as possible. Add a little more olive oil to the pot and stir in the chickpeas. Turn the soup mixture with a spoon for a few minutes. Then pour in enough hot water to cover the chickpeas and onions.
- Bring to a simmer and add freshly ground black pepper and a pinch of sea salt.
- Let simmer for 10 minutes.
- Put the flour in a cup and stir in the lemon juice with a fork. Add the mixture to the soup along with a little more salt and pepper to taste. Cover the pot and let cook for another five minutes.
- To thicken, take about 2 cups of the soup out of the pot and blend. Stir the mixture back into the soup.
- Serve in warm bowls and garnish with a generous drizzle of olive oil, a pinch of coarse sea salt, and freshly chopped flat leaf parsley. Offer extra lemon wedges at the table when serving.