As I stood in my kitchen, the bright sunlight streamed through the window, casting a golden glow over the ingredients on my counter. I couldn’t resist the call of a Lemony Chickpea Soup—it's my go-to comfort dish that combines the vibrant zing of lemon and the heartiness of chickpeas. Not only is it a creamy vegan delight, but it's also gluten-free and packed with plant protein and fiber, making it perfect for anyone craving a wholesome meal. With minimal prep time and pantry staples, this soup is an effortless way to brighten your day, whether it's a chilly evening or a sunny spring afternoon. Have you ever experienced the bliss of a bowl of comfort that warms both body and soul? Let’s dive into this delightful recipe!
Why is Lemony Chickpea Soup a Must-Try?
Bright, Zesty Flavor: This soup bursts with lemony goodness, making it a refreshing dish that’s perfect for any meal.
Creamy Texture: Enjoy a luxuriously creamy consistency without any dairy, thanks to the clever use of chickpeas and plant-based milk.
Quick & Easy: With a straightforward preparation, you can whip up this wholesome dish in no time, making it ideal for busy weeknights.
Nutrient-Packed: Loaded with plant protein and fiber, it's a nourishing option that will keep you satisfied and energized.
Versatile & Customizable: Feel free to adjust ingredients or add veggies for a personal touch—perfect for using what you have on hand. For another comforting bowl of goodness, don’t miss Marry Me Chicken Soup to satisfy your cravings.
Lemony Chickpea Soup Ingredients
• Whip up this delightful Lemony Chickpea Soup with minimal hassle and a rich flavor!
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For the Soup Base
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Long-grain white rice – Thickens soup naturally, adding a luscious body. Substitute with long-grain brown rice (requires pre-boiling).
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Extra virgin olive oil – Perfect for sautéing and enriching flavor.
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Carrots – Adds natural sweetness and texture; chop finely for even cooking.
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Yellow onion – Serves as the base flavor for the soup; finely chopped ensures even cooking.
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Kosher salt and freshly cracked black pepper – Essential seasonings that enhance all flavors in the soup.
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Chickpeas (2 cans) – Provide both protein and creaminess; one can should be pureed, while the other is added whole for texture.
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Fresh dill – Bright herb that perfectly complements lemon; substitute with basil or parsley if needed.
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Garlic – Adds depth of flavor; finely chopped for maximum aroma.
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Tomato paste – Richens the soup, deepening its color and flavor.
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Dried oregano, ground coriander, ground turmeric, red pepper flakes – Spice blend that adds warmth and complexity; adjust red pepper flakes for desired heat level.
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Vegetable broth (4 cups) – Liquid base that enhances soup flavor.
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For Nutritional Boost
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Baby spinach or baby kale (3 ounces) – Nutrient boost; can increase for more greens.
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Creamy unsweetened plant-based milk (½ cup) – Ensures creaminess; options like oat milk or coconut milk work well.
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Lemon (1 large) – Zested and juiced for refreshing tartness.
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Nutritional yeast (¼ cup) – Provides umami and cheesy flavor without dairy.
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White miso (1 tablespoon) – Adds a savory depth; ensures a creamier consistency with a mild flavor.
Each ingredient contributes not just to flavor but to a nourishing experience, making this Lemony Chickpea Soup a perfect cozy meal you'll crave time and again!
Step‑by‑Step Instructions for Lemony Chickpea Soup
Step 1: Rinse the Rice
Begin by rinsing the long-grain white rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and helps achieve a creamier texture in the Lemony Chickpea Soup. Allow the rice to drain while you prepare the vegetables.
Step 2: Sauté the Vegetables
In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the finely chopped carrots and yellow onion. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent, filling your kitchen with a pleasant aroma.
Step 3: Add Aromatics and Tomato Paste
Stir in the finely chopped garlic and cook for an additional 2 minutes, until fragrant. Then, incorporate the tomato paste along with the dried oregano, ground coriander, ground turmeric, and red pepper flakes, stirring constantly to combine. Cook for another 1-2 minutes until the tomato paste deepens in color, enhancing the flavor of your soup.
Step 4: Combine Rice and Chickpeas
Toss the rinsed rice into the pot along with the whole chickpeas, kosher salt, and freshly cracked black pepper. Pour in 4 cups of vegetable broth and add half of the chopped fresh dill. Bring the mixture to a boil, watching for bubbles to form on the surface, and then prepare for simmering.
Step 5: Simmer the Soup
Reduce the heat to low, cover the saucepan, and let the soup simmer for about 15 minutes. During this time, the rice will soften and absorb the delicious flavors, so take a moment to enjoy the inviting scents wafting through your kitchen.
Step 6: Prepare the Chickpea Puree
While the soup is simmering, prepare the chickpea puree. In a blender, combine the second can of chickpeas with ½ cup of creamy unsweetened plant-based milk, lemon zest, lemon juice, nutritional yeast, white miso, and a pinch of salt and pepper. Blend until smooth and creamy, and set aside.
Step 7: Incorporate the Puree and Greens
Once the rice is fully cooked, stir the chickpea puree into the soup for an added creamy texture. Then, add the chopped baby spinach or kale, allowing it to wilt slightly in the hot broth. Simmer for an additional 1-2 minutes, checking the thickness of the soup, which should be luxuriously creamy.
Step 8: Finish with Freshness
Off the heat, mix in the remaining fresh dill and a splash of lemon juice to enhance the vibrant flavors of your Lemony Chickpea Soup. Taste and adjust seasoning with extra salt or pepper if needed before serving. Prepare your bowls and savor the comforting goodness!
Make Ahead Options
These Lemony Chickpea Soup components are perfect for meal prep enthusiasts! You can prepare the vegetable base (carrots, onions, and garlic) and sauté them up to 3 days in advance, storing them in an airtight container in the fridge. The chickpea puree can also be made ahead and refrigerated for up to 24 hours; just blend with the plant milk, lemon zest, and miso as instructed and keep it in a sealed jar. When you're ready to enjoy your meal, simply combine the prepped ingredients with the remaining components and simmer to warm through. This method ensures your soup is just as delicious, saving you time during busy weeknights!
What to Serve with Lemony Chickpea Soup
Whether you're hosting a cozy dinner or simply enjoying a weeknight meal, pairing this creamy delight with the right sides can elevate your dining experience.
- Crusty Bread: A warm, crusty loaf of artisan bread is perfect for dunking, soaking up every drop of the flavorful soup.
- Crispy Roasted Potatoes: Seasoned with herbs and spices, these golden potatoes provide a satisfying crunch, complementing the creaminess of the soup beautifully.
- Fresh Salad: A light, citrusy salad with mixed greens, avocado, and lemon vinaigrette adds brightness and balances the richness of the Lemony Chickpea Soup.
- Herbed Quinoa: Cooked with fresh herbs and a drizzle of olive oil, this protein-packed side offers a fluffy texture that pairs wonderfully with the soup.
- Garlic Breadsticks: Soft, warm breadsticks brushed with garlic and herbs create a comforting touch that’s simply irresistible alongside the vibrant soup.
- Steamed Green Veggies: Lightly steamed broccoli or asparagus adds a fresh, vibrant color and can be seasoned with a squeeze of lemon to enhance the dish's zesty notes.
- Chickpea Salad: A refreshing salad with chickpeas, cucumber, tomato, and a tangy dressing echoes the flavors of the soup while providing a delightful crunch.
- Sparkling Water with Lemon: A chilled glass of sparkling water with a twist of lemon enhances the soup's citrusy notes and offers a refreshing palate cleanser.
Expert Tips for Lemony Chickpea Soup
- Rinse the Rice: Thoroughly rinsing the rice until the water runs clear helps achieve a creamier texture in your Lemony Chickpea Soup, preventing it from becoming gummy.
- Sauté Well: Don’t skimp on sautéing the onions and carrots. Properly cooked vegetables release their natural sweetness, enhancing your soup’s overall flavor.
- Use a Blender: For the creamiest texture, blend the chickpea puree in a high-speed blender. An immersion blender won't achieve that silky smoothness.
- Adjust Seasoning: Taste before serving! Freshly cracked pepper or a dash more lemon juice can elevate the soup's vibrant flavors, ensuring a perfect balance.
- Storage Tips: Leftovers can be stored in the fridge for up to 6 days. Add a splash of lemon juice or olive oil when reheating to revive the freshness of your Lemony Chickpea Soup.
How to Store and Freeze Lemony Chickpea Soup
Fridge: Store your cooked Lemony Chickpea Soup in an airtight container for up to 6 days. To maintain flavor, add a splash of lemon juice or olive oil before reheating.
Freezer: This soup freezes wonderfully! Portion it into airtight containers and freeze for up to 4 months. Thaw overnight in the fridge before reheating for the best results.
Reheating: When you're ready to enjoy your leftovers, heat the soup gently on the stove over medium-low heat. Stir occasionally and add a little extra broth or plant-based milk if it’s too thick.
Room Temperature: If serving, let the soup cool to room temperature before storing; don’t leave it out for more than 2 hours to ensure food safety.
Lemony Chickpea Soup Variations & Substitutions
Get ready to unleash your culinary creativity with the Lemony Chickpea Soup—there are so many delightful twists you can explore!
- Add Veggies: Boost nutrition by introducing chopped celery or cauliflower florets for extra crunch and flavor. Each addition adds a delightful texture!
- Bean Swap: Replace chickpeas with white beans for a creamier consistency that brings a different flavor without compromising on nutrition. It’s a fun way to refresh the classic.
- Spice It Up: Include a dash of cumin or smoked paprika to give your soup a warm, smoky character. These spices will weave an enchanting aroma throughout your kitchen.
- Herb Variations: Switch fresh dill for thyme or cilantro to create a unique herbaceous note—perfect for anyone looking to experiment with different flavor profiles.
- Noodle it: Stir in some gluten-free pasta or zoodles during the last few minutes of cooking to add a hearty, comforting twist that makes the dish extra filling.
- Creamier Option: Use a full cup of plant-based milk for an even richer texture—consider coconut milk for a delightful hint of sweetness that complements the lemon.
- Heat Level: For those who enjoy a little kick, sprinkle in more red pepper flakes or a splash of hot sauce. It adds exciting warmth, keeping everyone on their toes!
- Lemon Zest: Don’t hold back—add more lemon zest for a zesty burst of flavor, accentuating that bright, refreshing taste you've come to love.
With these delightful variations, your Lemony Chickpea Soup will never get dull. Enjoy the exploration of flavors and textures in every bowl!
Lemony Chickpea Soup Recipe FAQs
What type of rice is best for Lemony Chickpea Soup?
Absolutely! Long-grain white rice thickens the soup beautifully and adds a lovely body. If you prefer, you can substitute it with long-grain brown rice—just be sure to pre-boil it for better texture in your soup.
How should I store leftovers of Lemony Chickpea Soup?
Very! You can store your cooked Lemony Chickpea Soup in an airtight container in the fridge for up to 6 days. To maintain its brightness, add a splash of lemon juice or olive oil before reheating to refresh those vibrant flavors.
Can I freeze Lemony Chickpea Soup? What’s the best way?
Of course! This soup freezes beautifully! Simply portion it into airtight containers and freeze for up to 4 months. When ready to enjoy, thaw overnight in the fridge and gently reheat on low, adding a splash of broth or plant-based milk if it has thickened too much.
Do I need to cook chickpeas before adding them to the soup?
Not at all! Using canned chickpeas is a fantastic shortcut. They are already cooked, so you can simply rinse and add them directly to the soup. If you're using dried chickpeas, they must be soaked and boiled before being incorporated.
Can I make Lemony Chickpea Soup gluten-free?
Absolutely! This recipe is already gluten-free! Just ensure that you use gluten-free vegetable broth, and you’re set for a delicious meal that everyone can enjoy.
Is Lemony Chickpea Soup suitable for vegans?
Yes, indeed! This delightful Lemony Chickpea Soup is not just vegan but also packed with nutrients. It’s a perfect choice for anyone looking for a hearty, plant-based meal packed with flavor.
Creamy Lemony Chickpea Soup for a Bright, Healthy Meal
Equipment
- large saucepan
- fine mesh strainer
- blender
Ingredients
For the Soup Base
- 1 cup long-grain white rice Substitute with long-grain brown rice (requires pre-boiling)
- 2 tablespoons extra virgin olive oil Perfect for sautéing and enriching flavor
- 2 medium carrots Chop finely for even cooking
- 1 medium yellow onion Finely chopped ensures even cooking
- 1 teaspoon kosher salt Essential seasoning
- 1 teaspoon freshly cracked black pepper Essential seasoning
- 2 cans chickpeas One can should be pureed, while the other is added whole for texture
- 2 tablespoons fresh dill Bright herb that complements lemon
- 2 cloves garlic Finely chopped for maximum aroma
- 2 tablespoons tomato paste Richens the soup
- 1 teaspoon dried oregano Spice blend
- 1 teaspoon ground coriander Spice blend
- 1 teaspoon ground turmeric Spice blend
- 1 teaspoon red pepper flakes Adjust for desired heat level
- 4 cups vegetable broth Liquid base
For Nutritional Boost
- 3 ounces baby spinach or baby kale Can increase for more greens
- ½ cup creamy unsweetened plant-based milk Options like oat or coconut milk work well
- 1 large lemon Zested and juiced for refreshing tartness
- ¼ cup nutritional yeast Provides umami flavor
- 1 tablespoon white miso Adds savory depth
Instructions
Step-by-Step Instructions
- Rinse the long-grain white rice under cold water until the water runs clear. Allow the rice to drain while preparing the vegetables.
- In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the finely chopped carrots and yellow onion, sauté for about 10 minutes.
- Stir in the finely chopped garlic and cook for 2 minutes. Incorporate the tomato paste along with the dried oregano, ground coriander, ground turmeric, and red pepper flakes; cook for another 1-2 minutes.
- Add the rinsed rice, whole chickpeas, kosher salt, and black pepper. Pour in the vegetable broth and add half of the chopped fresh dill; bring to a boil and prepare for simmering.
- Reduce heat to low, cover the saucepan, and let the soup simmer for about 15 minutes.
- Prepare the chickpea puree by blending the second can of chickpeas with creamy plant-based milk, lemon zest, lemon juice, nutritional yeast, white miso, and pinch of salt and pepper until smooth.
- Once the rice is fully cooked, stir the chickpea puree into the soup. Then add the chopped baby spinach or kale; simmer for an additional 1-2 minutes.
- Off the heat, mix in the remaining fresh dill and a splash of lemon juice to enhance flavors. Taste and adjust seasoning if needed before serving.
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