Lemony Chickpea Soup
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Recipe Overview
Overview
This Lemony Chickpea Soup is a delightful dish that combines simplicity with flavor. The use of chickpeas not only provides a hearty base but also packs a nutritional punch, making it a great choice for those looking to incorporate more plant-based meals into their diet. The soup is enriched with aromatic vegetables like carrots and onions, which are sautéed to bring out their natural sweetness.
The addition of fresh dill and lemon zest elevates the dish, giving it a refreshing brightness that balances the creaminess of the chickpea puree. This soup is not just filling; it’s also light enough to enjoy year-round, making it a versatile option for any meal.
One of the standout features of this recipe is its adaptability. You can easily swap out ingredients based on what you have on hand, such as using spinach instead of kale or adding different spices to suit your taste. The chickpea puree adds a unique texture, making each spoonful satisfying and comforting.
Overall, this Lemony Chickpea Soup is a must-try for anyone looking for a quick, healthy, and delicious meal. It’s perfect for busy weeknights or as a cozy lunch, and it’s sure to become a favorite in your household.
Recipe Details
Steps & Tips
Drain and rinse two cans of chickpeas, keeping them separate.
Measure out one-third cup of long grain white rice.
Tip: Chop vegetables finely to help them melt into the soup.
Heat olive oil in a Dutch oven or large saucepan over medium-high heat.
Finely dice carrots, chop one large onion, five garlic cloves, and fresh dill.
Add chopped vegetables to the hot oil with a couple pinches of salt.
Tip: Cook aromatics longer for better flavor.
Cook the vegetables for about 10 minutes until soft and slightly brown.
Add 2 tbsp of tomato paste, 2 tsp of dried oregano, 1/2 tsp of coriander, and 1/2 tsp of turmeric.
Tip: Adjust red pepper flakes according to your spice preference.
Tip: De-glaze with water or broth if things get too toasty.
Add one can of chickpeas with salt and pepper, tossing to coat.
Pour in four cups of vegetable broth.
Tip: Use a good quality vegetable broth for better flavor.
Add half of the chopped dill to the pot.
Bring to a boil, cover, and let simmer on low for 15 minutes.
Blend reserved chickpeas with 1/2 cup of creamy plant-based milk, lemon zest, lemon juice, salt, pepper, 1/4 cup of nutritional yeast, and 1 tbsp of white miso.
Tip: Nutritional yeast can enhance savoriness if you can't find miso.
Roughly chop about 3 oz of baby spinach.
Tip: Add more greens like spinach or kale for extra nutrition.
Add chopped spinach to the soup and simmer for 1-2 minutes.
Tip: Add lemon juice at the end for a bright flavor.
Add more lemon juice and the remaining dill, along with a few cracks of pepper.
Serve the soup with bread.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chickpeas are a great source of plant-based protein and fiber.
- •Using fresh herbs like dill can enhance the flavor profile of soups.
- •Tomato paste adds depth and richness to the soup base.
- •Blending a portion of the chickpeas creates a creamy texture without dairy.
