Description
This vibrant Lemony Chickpea Soup with Spinach & Potatoes is a comforting, hearty dish combining tender potatoes, protein-rich chickpeas, fresh spinach, and a bright lemony kick. Sautéed vegetables and aromatic herbs build a flavorful base, while part of the soup is blended to create a creamy texture without any cream. Perfect for a nutritious, warming meal that’s easy to prepare in under an hour.
Ingredients
Base 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
Main Ingredients
- 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)
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. Lower 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 flavors.
- Add Flavorings: Stir in minced garlic, ground chilies or chili flakes, fresh thyme leaves, and lemon zest. Sauté the mixture until the garlic and lemon aroma becomes fragrant, roughly 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 to your preferred spice level or omit them for a milder flavor.
- Use fresh lemon juice for the best bright, fresh flavor. Additional lemon can be added at serving time according to taste.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.
- For a smooth texture without chunks, blend the entire soup instead of half.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
