Description

Lemon Chickpea Soup is a bright, nourishing soup made with tender chickpeas, vegetables, and a zesty lemon finish. Light yet satisfying, it’s naturally vegetarian, easy to prepare, and perfect for a wholesome meal any time of year.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth (or chicken broth)
2 (15 oz) cans chickpeas, drained and rinsed
1 bay leaf
1 tsp fresh thyme or 1/3 tsp dried thyme
Salt, to taste
Black pepper, to taste
Juice of 1–2 fresh lemons
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; cook for 5–6 minutes until vegetables begin to soften.
Stir in garlic and cook for 1 minute until fragrant.
Add vegetable broth, chickpeas, bay leaf, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15–20 minutes to allow flavors to blend.
Remove bay leaf. Mash a portion of the chickpeas in the pot or blend 1 cup of soup, then return it to the pot for a creamier texture.
Stir in fresh lemon juice to taste.
Adjust seasoning as needed and garnish with fresh parsley before serving.

Notes

Use fresh lemon juice for the best flavor.For a creamier soup, blend part of it or stir in coconut milk.Spinach, kale, or zucchini can be added in the last few minutes of cooking.Store-bought broth works well, but homemade adds depth of flavor.

Nutrition

Serving Size: 1 1/2 cups
Calories: 220
Sugar: 5g
Sodium: 750mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg