Lemony Chickpea Soup with Spinach & Potatoes – A Bright, Nourishing Vegan Recipe

If you’re looking for a cozy, nutritious soup that’s both satisfying and easy to make, this lemony chickpea soup with spinach and potatoes is the perfect choice. With just ten main ingredients, many of which are pantry staples, you can whip up a delicious, plant-based soup in no time. The combination of creamy potatoes, protein-rich chickpeas, and a hint of lemon creates a bright, flavorful soup that’s perfect for any season. This recipe has been adapted from The First Mess.

Why Choose Lemony Chickpea Soup?

This soup is packed with protein from chickpeas, iron-rich spinach, and vibrant flavors from fresh thyme and lemon. It’s a great way to enjoy a filling, plant-based meal that’s loaded with vitamins, fiber, and antioxidants. Plus, it’s gluten-free and dairy-free, making it suitable for various dietary preferences.

Ingredients

To make this creamy, comforting soup, you’ll need:

• 1 medium yellow onion, diced

• 1 medium carrot, diced

• 1 celery stalk, diced

• Sea salt and black pepper, to taste

• 3 cloves garlic, minced

• 1/2 tsp ground chili flakes (optional, to taste)

• 1 tbsp fresh thyme leaves, minced

• 1 tsp lemon zest

• 3 medium new potatoes, cubed

• 1 1/2 cups cooked chickpeas, drained and rinsed if using canned

• 4 cups vegetable stock

• 4 cups baby spinach

• 1 tsp lemon juice, plus more to taste

Directions

1. Sauté the Aromatics: In a large pot, add a splash of water or vegetable broth and heat over medium. Add the diced onions and sauté until translucent and soft, about 6-7 minutes.

2. Cook the Base Vegetables: Add the diced carrot and celery to the pot. Continue cooking for about 5 minutes until slightly softened. Season with salt and pepper.

3. Add Flavorings: Stir in the garlic, chili flakes, thyme, and lemon zest. Sauté for about 1 minute until the garlic is fragrant.

4. Add Potatoes and Chickpeas: Stir in the cubed potatoes and chickpeas. Season with more salt and pepper if desired. Pour in the vegetable stock and bring the soup to a boil, then reduce the heat to a simmer.

5. Simmer: Cover the pot partially, allowing some steam to escape, and simmer for about 15 minutes or until the potatoes are tender.

6. Blend for Creaminess: To make the soup creamy, use an immersion blender to partially blend the soup, or transfer half of it to a blender and blend until smooth. Return the blended portion to the pot and stir to combine.

7. Finish with Spinach and Lemon: Add the spinach and cook until wilted. Stir in the lemon juice and adjust the seasoning, adding more salt, pepper, or lemon juice to taste.

8. Serve: Ladle the soup into bowls, drizzle with olive oil, and sprinkle with extra black pepper. Enjoy hot!

Customizing Your Soup

This recipe is versatile and can be easily adjusted:

• Add extra greens: Stir in kale or Swiss chard along with the spinach.

• Make it spicy: Add a pinch of cayenne or extra chili flakes for more heat.

• Boost the flavor: Try adding fresh parsley, a dash of nutritional yeast, or smoked paprika.

This lemony chickpea soup with spinach and potatoes is a simple, hearty, and nutritious way to enjoy a flavorful vegan meal. With its creamy texture, bright lemony flavor, and satisfying ingredients, this soup will quickly become a favorite for lunch or dinner. Enjoy a warm bowl on its own or with a slice of pita bread!