This lemony chickpea soup is so simple to make and relies on 10 main ingredients–plenty of them from the pantry! Half of the chickpea and potato base is blended to make this vegan and naturally gluten free soup extra creamy and satisfying.
It’s the simplicity for me with this soup! I kept this one to a core selection of about ten ingredients (I don’t count oil, salt or pepper hehe). I pretty much always have the fresh and pantry ingredients needed in this recipe on hand. So if you’re like me, this soup is a cozy option to keep in your back pocket. Ready in about 45 minutes too!
We use my go-to move of blending half of the fully cooked soup for creaminess. It works well here because we have potatoes in the mix! So creamy and hearty. The classic base of onions, carrots, and celery gets fully cooked out for for maximum flavour. I opted for lemon zest and juice to really bring home the lemony vibes.
Some tips for this chickpea soup!
- Since the ingredients are on minimal side, I recommend a homemade vegetable stock. My recipe and technique can be found here.
- Start with the 1 teaspoon of lemon juice that’s specified and see if you need more. I tend to enjoy acidic flavours and worked my way up to 1 tablespoon total.
- If you want to freeze this soup, make the whole thing, but stop at the part where you add the spinach and lemon. The spinach will be sludgy after defrosting and reheating and the freshness of the lemon will fade. After it’s thawed, just add the spinach and fresh lemon juice when you’re ready to reheat.
- Chomping down on big bits of celery and onion in a soup like this is not my favourite thing. I take extra care to chop them super fine here.
- If you’re not into potatoes, you could use an equal amount of diced cauliflower or celery root! Just be aware that the distinct flavour of both will really impact the final result. Diced zucchini would give you a more neutral-tasting finished soup!
Fans of my Creamy White Bean Soup with Kale, Rosemary & Lemon will love this recipe. I also have plenty of soup season options to inspire you in this Vegan Soup Recipes roundup post.
I finished our bowls with a nice swoop of olive oil (got this one recently and it’s so delicious). We also went in with extra ground chillies, black pepper, and some extra little thyme leaves for fun.
Lemony Chickpea Soup with Spinach & Potatoes
- 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 chillies or chili flakes, or to taste
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon lemon zest
- 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)
- If you’re not into the potatoes, you could substitute them with an equal amount of chopped cauliflower, being mindful that this will change the flavour to more of a classic cauliflower soup. I think celery root would also work here!
- I tend to favour super acidic and lemony flavours in my food. Start with the 1 teaspoon of lemon juice listed here and add more if you need to. I worked up to 1 tablespoon for my personal taste.
- I love using a homemade stock in a simple recipe like this. My technique and recipe can be found here.
- Heat a large, heavy bottomed pot over medium heat. Once the pot is hot, add the olive oil and swirl it around. Add the onions to the pot. Sauté and stir them occasionally until very soft and totally translucent, about 6-7 minutes. If they are beginning to brown, lower the heat.
- Add the carrot and celery to the pot. Sauté with the onions, stirring occasionally, until celery is slightly softened around the edges, about 5 minutes. Season the vegetables with salt and pepper.
- Add the garlic, chillies, thyme, and lemon zest to the pot and stir. Sauté until the garlic and lemon is super fragrant, about 1 minute.
- Add the potatoes and chickpeas to the pot and season again with salt and pepper. Give everything a stir. Then add the vegetable stock to the pot. Give the soup another stir and place the lid on top.
- Bring the soup to a boil and then lower the heat to a simmer. Set the lid askew on top of the pot so that some steam can escape. Keep simmering until the potatoes are very tender, about 15 minutes.
- Carefully ladle half of the soup into the pitcher of an upright, vented blender. Blend this mixture on high until completely smooth. Pour the pureed portion of the soup back into the pot and stir. Add the baby spinach to the pot and stir again. Once the spinach is wilted, add the lemon juice and stir once more. Check the soup for seasoning and adjust if necessary (more lemon, salt, pepper, chili etc!).
- Serve the soup hot with drizzles of olive oil and extra black pepper on top.