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Lemony Chickpea Soup with Spinach and Potatoes

Lemony Chickpea Soup with Spinach and Potatoes
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Lemony Chickpea Soup with Spinach and Potatoes is a vibrant, nourishing, and comforting dish that combines bright citrus notes, hearty chickpeas, tender potatoes, and fresh spinach. Easy to prepare and packed with plant-based protein, fiber, and vitamins, this soup offers a perfect balance of textures and flavors to enjoy as a wholesome meal any day of the week.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 2 Yukon Gold or red potatoes, peeled and diced
  • 4 cups fresh spinach, rinsed and roughly chopped
  • 1 lemon, juiced (about 2–3 tablespoons fresh lemon juice)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil

Spices & Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon cumin or smoked paprika (optional)

Instructions

  1. Prepare Your Ingredients: Chop the onion, mince the garlic, peel and dice the potatoes, and rinse the spinach thoroughly. Having everything ready will make cooking smooth and enjoyable.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Then add garlic and cook for another minute, allowing the flavors to bloom.
  3. Add Potatoes and Spices: Incorporate the diced potatoes and season with salt, pepper, and your choice of spices like cumin or smoked paprika. Stir to coat the potatoes with the aromatic mixture.
  4. Pour in Broth and Simmer: Add the vegetable broth and bring everything to a boil. Reduce heat and let it simmer for about 15-20 minutes until potatoes are tender.
  5. Add Chickpeas and Spinach: Stir in the chickpeas and fresh spinach leaves. Cook for another 5 minutes until the spinach wilts and everything is heated through.
  6. Finish with Lemon Juice: Turn off the heat and squeeze in fresh lemon juice. Taste and adjust seasoning as needed. The lemon elevates and brightens all the flavors brilliantly.

Notes

  • Use fresh lemon juice instead of bottled for the brightest, most authentic flavor.
  • Don’t overcook the spinach; add it last and cook just until wilted to preserve its vibrant color and nutrients.
  • Waxy potatoes like Yukon Gold hold their shape better, while starchy potatoes will thicken the soup more.
  • Adjust soup thickness by adding more broth for a thinner consistency or blending part of the soup for a creamier texture.
  • Season gradually and taste as you go to avoid over-salting or overpowering the delicate lemon notes.

Nutrition

Keywords: lemony chickpea soup, spinach soup, potato soup, vegan soup, gluten-free soup, healthy soup, plant-based protein, quick soup

Find it online: https://marygourmet.com/lemony-chickpea-soup-with-spinach-and-potatoes/