Description
This Lemony Chickpea Soup with Spinach & Potatoes is a hearty and comforting dish that combines tender new potatoes, protein-rich chickpeas, and fresh baby spinach in a flavorful broth. Infused with bright lemon zest and juice, aromatic garlic, and a hint of chili for subtle heat, this soup offers a perfect balance of creamy and fresh textures. Ideal for a nutritious lunch or dinner, it’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 3 cloves garlic, minced
- 3 medium new potatoes, cut into ¾ inch cubes (about 3 cups diced potato)
- 4 cups baby spinach, not packed
Seasonings and Herbs
- Sea salt and ground black pepper, to taste
- ½ teaspoon ground chillies or chili flakes, or to taste
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice, plus extra
Other Ingredients
- 2 tablespoons olive oil
- 1 ½ cups cooked chickpeas, drained and rinsed if using canned
- 4 cups vegetable stock
Instructions
- Heat the pot and sauté onions: Heat a large, heavy bottomed pot over medium heat. Once hot, add the olive oil and swirl to coat the base evenly. Add the diced onions and sauté, stirring occasionally, until they are very soft and translucent, about 6-7 minutes. Lower the heat if they begin to brown to prevent burning.
- Add carrot and celery: Add the small diced carrot and celery to the pot with the onions. Continue to sauté, stirring occasionally, until the celery softens slightly at the edges, about 5 minutes. Season the vegetables with salt and pepper to taste.
- Add garlic, spices, and herbs: Stir in the minced garlic, ground chillies, fresh thyme leaves, and lemon zest. Sauté for about 1 minute until the garlic is fragrant and the lemon aroma develops to enhance the flavor base.
- Add potatoes, chickpeas, and stock: Add the diced new potatoes and cooked chickpeas to the pot. Season again with salt and pepper and stir everything together. Pour in the vegetable stock, stir once more, and cover the pot with a lid.
- Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce the heat to a gentle simmer. Place the lid slightly ajar to allow steam to escape and cook until the potatoes are tender, about 15 minutes.
- Blend half the soup: Carefully ladle half of the soup into a vented blender pitcher. Blend on high speed until completely smooth to create a creamy texture that enhances the body of the soup.
- Combine, add spinach and lemon juice: Pour the pureed soup back into the pot and stir to combine. Add the baby spinach and stir until wilted. Stir in the lemon juice and taste for seasoning, adjusting salt, pepper, chili, or lemon juice as needed.
- Serve: Ladle the hot soup into bowls and finish with drizzles of olive oil and extra black pepper to taste. Serve immediately for a comforting, nutritious meal.
Notes
- Using fresh lemon zest and juice brightens the flavors and balances the earthiness of the chickpeas and potatoes.
- The soup can be made vegan by ensuring the vegetable stock used is vegan-friendly.
- For a spicier version, increase the amount of chili flakes or add a pinch of cayenne pepper.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- To make preparation easier, canned chickpeas are a convenient option; just be sure to rinse them thoroughly.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
