Lemony Chickpea Soup Recipe
Get splashed with fresh lemon flavor in this lemony chickpea soup! Loaded with the goodness of veggies and chickpeas, this lemon chickpea soup is a hearty addition.
Ingredients
- 4 tbsp / 60 ml Olive Oil
- 1 large Onion Minced
- 5 cloves Garlic Minced
- 1 tbsp / 6 g Lemon Zest
- 1 tsp / 2 g Chili Flakes
- 1 large Carrot Diced
- 2 tbsp / 32 g Tomato Paste
- 2 medium Potatoes Diced
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black Pepper
- 1 tsp / 2 g Oregano
- 1 tsp / 2 g Cumin Powder
- 1 tsp / 2 g Coriander Powder
- 1 tsp / 2 g paprika
- 800 grams / 1.76 lb Chickpea Boiled
- 5 cups / 1.18 l Vegetable Stock
- ½ cup / 120 ml Milk
- 2 cups / 60 g Baby Spinach
- 2 tbsp / 30 ml Lemon Juice
Instructions
Saute, Onion and Garlic
- Heat a saucepan over medium heat and add olive oil.
- Add minced onion to the hot oil and saute for 3-4 minutes.
- Stir in garlic, lemon zest and chili flakes. Cook briefly for 1-2 minutes.
Add Carrot, Potato and Seasonings
- Add the diced carrots and cook for 3-4 minutes until they start to soften.
- Mix in the tomato paste and stir to combine.
- Add the diced potatoes and stir everything together.
- Season the mixture with salt, black pepper, oregano, cumin powder, coriander powder and paprika.
- Stir to combine the potatoes and carrots with the seasonings.
Mix Chickpeas and Simmer
- Add the boiled chickpeas and mix them in.
- Pour in the vegetable stock and stir well.
- Bring the soup to a boil, then cover and cook for 15 minutes on a medium-low heat.
Blend, Combine, and Serve!
- Open the lid and carefully ladle half of the soup into a jar.
- Add milk to the jar and use a hand blender to blend until smooth and creamy.
- Pour the blended mixture back into the pot and stir to combine.
- Add the baby spinach and cook for 2 minutes.
- Squeeze in fresh lemon juice and stir to combine.
- Turn off the heat and garnish the soup with chopped parsley.
- Serve warm and enjoy a zesty, creamy lemon chickpea soup that’s hearty in every spoonful!