Name: Lemony Chickpea Soup with Spinach & Potatoes Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, small dice; 1 medium carrot, small dice; 1 stick celery, small dice; Sea salt and ground black pepper, to taste; 3 cloves garlic, minced; ½ teaspoon ground chilies or chili flakes, or to taste; 1 tablespoon fresh thyme leaves, minced; 1 teaspoon lemon zest; 3 medium new potatoes, cut into ¾ inch cubes (about 3 cups diced potato); 1 ½ cups cooked chickpeas, drained and rinsed if using canned; 4 cups vegetable stock; 4 cups baby spinach, not packed; 1 teaspoon lemon juice, plus extra (see note)

Jump to Recipe· 4.4 from 8 reviews

If you’re searching for a comforting, bright, and nutritious dish to warm your soul, look no further than this Lemony Chickpea Soup with Spinach & Potatoes Recipe. It’s the kind of soup that wraps you in cozy goodness while delivering fresh, tangy lemon notes and hearty textures. Combining tender new potatoes, protein-packed chickpeas, and vibrant spinach all swimming in a fragrant broth, this recipe is a true celebration of simple ingredients that come together in a spectacular way. Whether for a weeknight dinner or a lazy weekend lunch, this soup will quickly become one of your favorites to make again and again.

Ingredients You’ll Need

The image shows a wooden board with several fresh ingredients neatly arranged on top of a white marbled surface. On the top left, a small round bowl filled with light beige chickpeas sits next to a glass jar containing a dark red spice. Below them, fresh green thyme sprigs and a whole white garlic bulb rest beside a medium-sized golden onion. Two lemon halves with a bright yellow color are placed in the center, with a tall dark green bottle with a golden spout beside them. A jar filled with a dark brown liquid is positioned near the bottom right, next to a grey bowl full of dark green spinach leaves. On the left side of the board, three smooth light tan potatoes lie underneath a long orange carrot and two light green celery stalks. All items are visually fresh and vibrant. photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward, wholesome ingredients is the secret to making this soup shine. Each component plays a unique role, from the earthy potatoes adding satisfying heft, to the chickpeas lending creaminess and protein, to the lemon zest and juice bringing that irresistible zing to every spoonful.

Olive oil: Use a good quality extra virgin olive oil to sauté the vegetables and enrich the base flavor.
Yellow onion: Carefully diced, this forms the sweet and savory foundation when cooked down to translucent perfection.
Carrot: Adds gentle sweetness and a splash of bright orange color.
Celery: Offers a subtle depth and slight crunch before softening in the pot.
Sea salt and ground black pepper: Essential seasoning to elevate every ingredient.
Garlic: Minced and aromatic, it infuses the soup with warmth and complexity.
Ground chillies or chili flakes: A hint of heat to balance the lemony brightness.
Fresh thyme leaves: Earthy and fragrant herbs that perfectly complement the lemon and veggies.
Lemon zest: Loads of lemon flavor without any additional acidity, keeping the soup fresh.
New potatoes: Diced into hearty cubes, they create a creamy texture as they cook down.
Cooked chickpeas: For both protein and a velvety consistency once blended.
Vegetable stock: The soul of the soup’s broth, rich and savory.
Baby spinach: Added at the end to wilt just right, packing in nutrients and vibrant color.
Lemon juice: Added near the finish to brighten the entire dish with zesty freshness.

How to Make Lemony Chickpea Soup with Spinach & Potatoes Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large, heavy-bottomed pot until warm. Add the diced yellow onion and gently sauté, stirring occasionally, until they become beautifully soft and translucent, about 6 to 7 minutes. You want sweetness to develop without browning, so keep the heat moderate. This careful patience sets a flavorful stage for the entire soup.

Step 2: Add Carrot and Celery

Stir in the diced carrot and celery, cooking alongside the onions. Keep the veggies moving just enough so they soften without losing all their texture, about 5 minutes. Season with a pinch of sea salt and freshly ground black pepper to start layering the seasoning early.

Step 3: Infuse with Garlic, Spices, and Lemon Zest

Next, add in the minced garlic along with your preferred amount of ground chillies or chili flakes, fresh thyme leaves, and the lemon zest. Sauté everything together for roughly a minute until the mix becomes fragrant. This burst of aroma means your soup is building serious flavor complexity now.

Step 4: Stir in Potatoes and Chickpeas

Introduce the new potatoes cut into small cubes and the cooked chickpeas into the pot. Season once again with salt and pepper, and give everything a gentle mix ensuring every piece is coated with the herb and spice blend. The hearty potatoes and chickpeas will give this soup its satisfying body and creamy texture once cooked.

Step 5: Simmer with Vegetable Stock

Pour in the vegetable stock, stirring once more to incorporate all ingredients. Bring the pot to a rolling boil, then reduce the heat to a gentle simmer. Position the lid slightly askew to let steam escape and cook until the potatoes become tender and nearly melting, around 15 minutes. This slow simmer unwraps the flavors deeply.

Step 6: Blend Half the Soup

Carefully ladle about half of the soup into a blender with a vented lid, blending on high until silky smooth. Pour this velvety mixture back into the pot and stir gently. This blending step creates a luxurious texture that feels creamy without any cream, really making the soup shine.

Step 7: Add Spinach and Lemon Juice

Finally, toss in the fresh baby spinach and stir until it wilts fully, turning the soup a gorgeous deep green. Finish with a generous squeeze of lemon juice to brighten the flavors, then taste to adjust seasoning with salt, pepper, chili, or extra lemon juice if desired. Your Lemony Chickpea Soup with Spinach & Potatoes Recipe is ready to impress!

How to Serve Lemony Chickpea Soup with Spinach & Potatoes Recipe

The image shows a white pot filled with a thick soup made of yellow broth mixed with small chunks of potatoes. On top, there are scattered light brown chickpeas, bright green spinach leaves, and fresh herb sprigs. Two thin, round slices of lemon float on the surface, adding a bright pale yellow color. A light sprinkle of spices, mostly reddish-brown and black, is scattered on the soup's surface, giving texture and detail. The pot rests on a dark cloth against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A drizzle of extra virgin olive oil and a freshly cracked black pepper topping are classic garnishes that enhance the soup’s natural depth. For a little extra flair, add a sprinkle of fresh thyme leaves or thin lemon slices to brighten the presentation. These subtle touches take the soup from cozy to elegant effortlessly.

Side Dishes

This soup pairs wonderfully with warm crusty bread or a slice of garlic-rubbed sourdough to soak up every last drop. A light green salad with vinaigrette can provide a refreshing counterpoint, or roasted vegetables for a heartier meal. You’ve got a versatile base with the Lemony Chickpea Soup with Spinach & Potatoes Recipe that invites your creative side!

Creative Ways to Present

Serve the soup in rustic bowls adorned with microgreens for a fresh, spring vibe. For casual gatherings, ladle it into small cups for easy sipping. You can also add a swirl of yogurt or coconut cream to contrast the lemony tang and add richness. Whichever way you choose, this soup looks and tastes like a star.

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen overnight, making it even more delicious the next day. Just be sure to stir well before reheating to redistribute any settled ingredients.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of vegetable stock or water if needed to loosen the texture.

Reheating

Warm the soup slowly over medium-low heat, stirring occasionally to prevent sticking. Because of the spinach and lemon, add a bit more lemon juice after reheating to revive that fresh brightness. Avoid boiling the soup again to keep the flavors vibrant and textures appealing.

FAQs

Can I use dried chickpeas instead of canned?

Definitely! Just be sure to soak them overnight and cook until tender before adding to the soup. This will preserve the creamy texture and deliciousness.

Is this soup suitable for vegans?

Yes, it naturally is. Using vegetable stock, olive oil, and plant-based ingredients keeps it 100% vegan and full of wholesome flavors.

Can I substitute the potatoes with another vegetable?

Sweet potatoes or turnips can be interesting alternatives, adding a different flavor note while keeping the hearty texture the soup needs.

How spicy is the soup with chili flakes?

The chili gives just a gentle warmth that highlights the lemon and herbs without overpowering. Adjust the amount according to your preferred spice level.

Can I prepare this soup in a slow cooker?

Yes, sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Add spinach and lemon juice near the end.

Final Thoughts

This Lemony Chickpea Soup with Spinach & Potatoes Recipe is a shining example of how simple ingredients can create something truly special and satisfying. It’s nourishing, vibrant, and easy enough to make any day of the week. I can’t wait for you to try this recipe and fall in love with soup all over again!