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–+ servings

Lemony Greek Chickpea Soup

A refreshing and hearty soup made with chickpeas, lemon, and Mediterranean spices, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 cup spinach fresh, chopped
Legumes
  • 2 cans chickpeas drained and rinsed
Liquids
  • 6 cups vegetable broth low sodium
  • 1 medium lemon juiced
Spices
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Garnish
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon olive oil for drizzling

Method
 

Prepare the vegetables
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add the minced garlic and cook for another minute until fragrant.
Cook the soup
  1. Stir in the chickpeas, vegetable broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  2. Add the chopped spinach and lemon juice, cooking for an additional 5 minutes.
Blend and serve
  1. For a creamier texture, blend a portion of the soup using a blender, then return it to the pot.
  2. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gFiber: 10gSugar: 5g

Notes

This soup can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months.

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