Description
Bright and comforting lemon chickpea soup made with pantry staples, packed with plant-based protein, herbs, and zesty citrus flavor.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 celery rib, sliced or diced
- 3 garlic cloves, minced
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon ground turmeric
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 3 cans (15 oz each) chickpeas
- 2 cups low-sodium vegetable broth
- 1 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2–3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh lemon juice, or to taste
- 1 lemon, zested
Instructions
1. Add half of the chickpeas with their liquid to a blender or food processor and blend until smooth. Set aside. Drain the remaining chickpeas and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 4–5 minutes until softened.
3. Stir in garlic, Italian seasoning, turmeric, and cayenne pepper, and cook for 1 minute until fragrant.
4. Add the drained chickpeas, pureed chickpeas, vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook for about 20 minutes, stirring occasionally.
5. Turn off the heat and stir in parsley, lemon juice, and lemon zest. Adjust seasoning and lemon juice to taste.
6. Serve warm with crusty bread, croutons, or optional parmesan if not keeping vegan.
Notes
Blend only part of the chickpeas to create a creamy texture without adding dairy.
Adjust broth quantity for a thicker or thinner consistency.
Add lemon juice gradually to control brightness.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.