Lemon Chickpea Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 small onion, diced
02 -
2 carrots, peeled and diced
03 -
1 celery rib, sliced or diced
04 -
3 garlic cloves, minced
→ Pantry Staples
05 -
1 tablespoon extra virgin olive oil
06 -
1 teaspoon Italian herb seasoning
07 -
1/2 teaspoon ground turmeric
08 -
1/8 - 1/4 teaspoon cayenne pepper, to taste
09 -
3 cans (15 oz each) chickpeas
10 -
2 cups (480 ml) low-sodium vegetable broth
11 -
1 teaspoon salt, to taste
12 -
1/8 teaspoon black pepper, to taste
→ Fresh Ingredients
13 -
2-3 tablespoons fresh parsley, chopped
14 -
3 tablespoons fresh lemon juice, to taste
15 -
1 lemon, zest
# Instructions:
01 -
Add half the chickpeas, including their liquid, to a blender or food processor and blend until smooth. Set aside. Drain the remaining chickpeas and set aside.
02 -
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 4-5 minutes.
03 -
Stir in the garlic, Italian herb seasoning, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
04 -
Add the drained and pureed chickpeas, vegetable broth (start with 1 1/2 cups and add more later if needed for a thinner consistency), salt, and pepper. Bring to a simmer, cover with a lid, and cook for 20 minutes, stirring occasionally.
05 -
Turn off the heat. Add chopped parsley, lemon juice, and lemon zest. Adjust seasoning with more lemon juice or salt as needed. Optional: drizzle with extra virgin olive oil.
06 -
Divide the soup into bowls and garnish with black pepper, parsley, or freshly grated parmesan (for non-vegan options). Serve with crusty bread, focaccia, or croutons, if desired.
# Notes:
01 -
Serve with crusty bread or focaccia for added texture.
02 -
Adjust the soup's consistency by adding more vegetable broth, if needed.