Lemony Chickpea Soup with Spinach & Potatoes Recipe

If you’re on the lookout for a cozy, bright, and heartwarming soup, this Lemony Chickpea Soup with Spinach & Potatoes Recipe is a total game-changer. I absolutely love how the zing of fresh lemon perfectly balances the earthy chickpeas and tender potatoes, creating a flavor combo that’s comforting yet refreshingly vibrant. Plus, it’s really easy to whip up any night of the week.

When I first made this soup, I was amazed at how simple ingredients came together to deliver a bowl that’s not only delicious but also packed with nutrition. Whether you’re looking for a wholesome lunch or a light but satisfying dinner, you’ll find that this recipe hits all the right notes without fuss.

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Ingredients You’ll Need

Each ingredient in this Lemony Chickpea Soup with Spinach & Potatoes Recipe brings its own magic to the bowl. The fresh veggies blend seamlessly with herbs and citrus, while chickpeas and potatoes provide that lovely heartiness you want in a soup.

• Olive oil: Use good quality extra virgin olive oil—it adds richness and depth to the sautéed veggies.
• Yellow onion: A medium onion diced finely creates a sweet, mellow flavor base.
• Carrot: Adds natural sweetness and a subtle earthiness that balances the lemon.
• Celery: Brings a gentle crunch and aromatic layer to the soup.
• Sea salt and ground black pepper: Essential for seasoning at every stage to build flavor gradually.
• Garlic: Minced fresh garlic infuses the soup with warmth and depth.
• Ground chilies or chili flakes: A little heat to contrast the citrus and add interest—adjust to your taste!
• Fresh thyme leaves: Thyme adds an earthy, herbal note that complements the lemon beautifully.
• Lemon zest: The star of the show, fresh lemon zest brings that irresistibly bright citrus punch.
• New potatoes: Their waxy texture holds up well to cooking and adds creamy chunks to the soup.
• Cooked chickpeas: For convenience, canned chickpeas work perfectly after rinsing — they add protein and body.
• Vegetable stock: Use a good quality stock for depth. This is the soul of your soup’s broth.
• Baby spinach: Added at the end for a pop of green and fresh, tender texture.
• Lemon juice: A final squeeze adds that zesty brightness that wakes up the whole bowl.

Variations

This recipe lends itself beautifully to tweaks, so don’t be shy about making it your own! I love adjusting the spice level or tossing in different greens depending on what I have on hand.

• Add spice: I’ve tried adding a pinch of smoked paprika or cayenne for a smoky kick that works wonders.
• Greens swap: Instead of spinach, kale or Swiss chard also work beautifully—just add a few minutes earlier to soften properly.
• Protein boost: Adding a handful of cooked quinoa or shredded rotisserie chicken transforms it into an even heartier meal.
• Make it creamy: When I want a richer texture, I stir in a splash of coconut milk or a dollop of Greek yogurt at the end.

How to Make Lemony Chickpea Soup with Spinach & Potatoes Recipe

Step 1: Sauté the Veggies Until Tender and Fragrant

Heat a large, heavy-bottomed pot over medium heat and swirl in your olive oil until shimmering. Toss in the diced onions, stirring occasionally until they turn soft and translucent—this usually takes about 6 to 7 minutes. If they start to brown, simply lower the heat; you want sweetness, not bitterness here. Next, add the carrot and celery, continuing to sauté until the celery edges soften slightly—about 5 minutes. Season with salt and pepper to start building flavor early.

Step 2: Infuse Garlic, Chilies, Thyme, and Lemon Zest

Stir in the minced garlic, ground chillies, fresh thyme leaves, and lemon zest. The aroma at this stage is unbeatable—give it about a minute until fragrant but be careful not to let the garlic burn. This step is key to layering your flavors so your soup has depth and brightness.

Step 3: Add Potatoes, Chickpeas, and Stock, Then Simmer

Next, add the cubed new potatoes and chickpeas to the pot and season with a bit more salt and pepper. Pour in your vegetable stock and give everything a good stir. Pop a lid on the pot but keep it slightly ajar so some steam escapes, then bring the soup up to a simmer. Let it cook gently for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 4: Purée Half the Soup and Finish with Spinach and Lemon Juice

This part is where the texture really shines. Carefully ladle half the soup into a vented blender and blitz until smooth. Pour the creamy mixture back into the pot and give it a good stir. Toss in the baby spinach — you’ll see it wilt within seconds, adding beautiful color and freshness. Finally, stir in the lemon juice and do a quick taste test to adjust seasoning—more lemon, salt, pepper, or chili flakes here can really elevate the final bowl.

Step 5: Serve Hot with a Drizzle of Olive Oil

Ladle the soup into bowls and finish it off with a drizzle of good olive oil and a crack of fresh black pepper. I often sprinkle a little extra lemon zest or even a few fresh thyme leaves on top for that final touch. Trust me, this makes a soup that feels special enough for guests but is effortless enough for a weeknight.

How to Serve Lemony Chickpea Soup with Spinach & Potatoes Recipe

Garnishes

I tend to keep garnishes simple and fresh—extra lemon zest, a drizzle of olive oil, and a sprinkle of freshly cracked black pepper. Sometimes if I’m feeling adventurous, I add a few chili flakes or a handful of toasted pine nuts for a bit of crunch and extra flavor contrast.

Side Dishes

My family loves pairing this soup with crusty bread or a fresh baguette to soak up every last bit. A light green salad with lemon vinaigrette also complements the soup nicely when you want to keep the meal fresh and vibrant.

Creative Ways to Present

For dinner parties, I like serving the soup in rustic bowls with a swirl of herb-infused olive oil or dollops of crème fraîche. You can even offer lemon wedges on the side so guests can add a little extra zing themselves — it makes the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen, so I often find the next-day soup tastes even better. Just give it a good stir before reheating.

Freezing

This soup freezes really well. I pour it into freezer-safe containers, leaving a bit of headroom for expansion, and it keeps for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove.

Reheating

I gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. Adding a splash of vegetable stock or water helps loosen it up if it’s too thick. I always re-season with a little lemon juice and salt after reheating to revive that fresh lemony punch.

FAQs

Final Thoughts

This Lemony Chickpea Soup with Spinach & Potatoes Recipe has become one of my go-to dishes — it’s vibrant, nourishing, and straightforward enough to make even on busy nights. Sharing it with friends and family always feels special because it’s comforting but fresh, filling but light. Give it a try and I promise you’ll keep coming back to this soulful bowl of sunshine, especially on chilly days when you want something cozy with a bright twist.

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