Lemony Chickpea Soup with Spinach & Potatoes
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
yellow onion, small dice
-
1
medium
carrot, small dice
-
1
stick
celery, small dice
-
to taste
sea salt and ground black pepper
-
3
cloves
garlic, minced
-
½
teaspoon
ground chillies or chili flakes
-
1
tablespoon
fresh thyme leaves, minced
-
1
teaspoon
lemon zest
The soup
-
3
medium
new potatoes, cut into ¾ inch cubes (about 3 cups diced potato)
-
1½
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
Instructions
- Heat a large pot over medium heat and add olive oil.
- Sauté the onions until soft and translucent, about 6-7 minutes.
- Add the carrot and celery, and sauté until slightly softened, about 5 minutes.
- Season with salt and pepper, then add garlic, chillies, thyme, and lemon zest, sautéing until fragrant.
- Add potatoes and chickpeas, season again, and stir.
- Pour in the vegetable stock, stir, and bring to a boil. Then lower the heat to a simmer with the lid slightly askew.
- Simmer until the potatoes are tender, about 15 minutes.
- Blend half of the soup until smooth, then return it to the pot.
- Add baby spinach and stir until wilted, then add lemon juice and adjust seasoning as needed.
- Serve hot with drizzles of olive oil and extra black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like