Lemony Chickpea Soup

With fresh lemon juice and dill plus a creamy chickpea puree, it’s comforting and rich yet also packed with plant protein and fiber to keep you full!

– White rice – Extra virgin olive oil – Carrots – Yellow onion – Kosher salt and black pepper  – Chickpeas – Fresh dill – Garlic – Tomato paste – Dried oregano – Coriander – Ground turmeric – Red pepper flakes – Vegetable broth – Baby spinach – Plant-based milk – Lemon – White miso

Ingredients

STEP 1

Start by rinsing the rice in a fine-mesh sieve until the water runs clear.

STEP 2

Heat the olive oil over medium-high heat. Once hot, add the carrot and onion and cook until they’ve softened. Add the garlic, tomato paste, oregano, coriander, turmeric, and red pepper flakes

STEP 3

Add the rinsed rice, chickpeas, along with a pinch of salt and pepper. Toss to coat. Pour vegetable broth and chopped dill into the pot and heat to a boil.

STEP 4

Chop the spinach and make the chickpea puree by blending one can of chickpeas, milk, lemon zest, lemon juice, nutritional yeast, miso, salt, and pepper in a food processor

STEP 5

Stir the chickpea puree and chopped spinach into the soup.  Turn off the heat and stir in the lemon juice. Season to taste with salt and pepper, then serve the soup in bowls with crusty bread on the side.

SWIPE UP TO SEE FULL RECIPE

Arrow
Arrow
Arrow
Arrow