🌟 Lemony Chickpea Soup
A light, comforting, and protein-rich soup with bright lemon flavor—perfect for detox days, quick dinners, or cozy lunches.
🛒 Ingredients (Serves 3–4)
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2 tbsp olive oil
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1 small onion, finely chopped
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3 garlic cloves, minced
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2 cans (15 oz each) chickpeas, drained & rinsed
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4 cups vegetable broth (or chicken broth)
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1 medium carrot, diced
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1 celery stalk, diced
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Zest of 1 lemon
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Juice of 1½ lemons (adjust to taste)
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½ tsp turmeric (optional)
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½ tsp cumin
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¼ tsp chili flakes (optional)
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Salt & black pepper to taste
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1 cup spinach or kale (optional)
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2 tbsp fresh parsley or dill, chopped
👩🍳 Instructions
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Heat olive oil in a pot over medium heat.
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Add onion and sauté until soft (3–4 minutes).
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Add garlic, carrot, and celery. Cook for 2 minutes.
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Add chickpeas, broth, cumin, turmeric, salt, and pepper.
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Simmer for 12–15 minutes.
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Lightly mash some chickpeas for a creamier texture (optional).
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Add lemon zest, lemon juice, and greens (if using).
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Simmer for 2 more minutes.
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Garnish with fresh herbs and serve warm.
🍞 Serving Ideas
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With toasted sourdough
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With garlic bread
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With crackers
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Drizzle of olive oil on top
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Sprinkle of feta (optional)
❓ Q & A
Q1: Can I make this vegan?
Yes! This soup is naturally vegan if you use vegetable broth.
Q2: Can I make it creamy?
Yes! Blend 1 cup of the soup and add it back, or stir in ¼ cup coconut milk.
Q3: Can I store this soup?
Yes. Keep in the fridge for up to 4 days.
Q4: Can I freeze it?
Yes! Freeze in portions for up to 2 months.
Q5: Is this soup good for weight loss?
Yes! It’s high in protein, fiber, and low in calories.
Q6: Can I add protein?
Yes! Add shredded chicken, tofu, or white beans.
Q7: What if I don’t like strong lemon flavor?
Start with ½ lemon juice, then adjust.
Q8: Can I make it spicy?
Yes! Add chili flakes, cayenne, or hot sauce.