Description
This Lemony Chickpea Soup with Spinach & Potatoes is a comforting and hearty vegetarian soup that combines tender potatoes, protein-rich chickpeas, and fresh spinach in a flavorful lemon-infused vegetable broth. Perfect for a nutritious meal, this recipe involves sautéing aromatic vegetables and spices before simmering and partially blending the soup to achieve a creamy and satisfying texture.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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
- Sea salt and ground black pepper, to taste
- ½ teaspoon ground chilies or chili flakes, or to taste
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice, plus extra for serving
Others
- 1 ½ cups cooked chickpeas, drained and rinsed if using canned
- 4 cups vegetable stock
Instructions
- Prepare the Aromatics: Heat a large, heavy-bottomed pot over medium heat. Once hot, add the olive oil and swirl to coat. Add the diced onions and sauté, stirring occasionally, until they become very soft and translucent, about 6-7 minutes. Reduce the heat if onions start to brown to avoid bitterness.
- Cook the Mirepoix: Add the diced carrot and celery to the pot with the onions. Continue sautéing, stirring occasionally, until the celery edges soften, about 5 minutes. Season the vegetables with salt and pepper to enhance the flavor.
- Add Flavorings: Stir in the minced garlic, ground chilies or chili flakes, fresh thyme leaves, and lemon zest. Sauté the mixture until the garlic and lemon aroma becomes fragrant, about 1 minute, taking care not to burn the garlic.
- Add Potatoes and Chickpeas: Incorporate the cubed potatoes and cooked chickpeas into the pot. Season again with salt and pepper and stir everything together to combine evenly.
- Add Stock and Simmer: Pour in the vegetable stock and stir. Cover the pot with a lid placed slightly ajar to allow steam to escape. Bring the soup to a boil, then reduce the heat to low and let it simmer gently until the potatoes are very tender, approximately 15 minutes.
- Blend Half the Soup: Carefully ladle half of the soup into a vented upright blender and blend on high until completely smooth. Return the pureed soup into the pot and stir together to create a creamy consistency.
- Add Spinach and Lemon: Add the baby spinach to the pot and stir until the leaves wilt. Stir in the lemon juice and taste, adjusting seasoning with additional lemon, salt, pepper, or chili flakes as desired.
- Serve: Ladle the hot soup into bowls and finish with drizzles of olive oil and an extra crack of black pepper for garnish and added flavor.
Notes
- You can adjust the chili flakes according to your preferred spice level.
- Use fresh lemon juice for the best bright and tangy flavor.
- If you want a thinner consistency, add more vegetable stock when blending.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a heartier soup, feel free to add more chickpeas or potatoes.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
