Creamy Lemon Chickpea Soup
This creamy lemon chickpea soup is bright, comforting, and easy to make with simple pantry ingredients. Blended chickpeas create a smooth, creamy broth without cream, while fresh lemon and dill add vibrant flavor.
Ingredients
- 2 cans chickpeas 15 ounces / 400 g each can, rinsed and drained
- 4 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 carrots 10 ounces / 280 g, chopped into 0.5-inch(1.2 cm) pieces
- 1 celery stalk chopped
- 5 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1000 ml lower-sodium vegetable broth or chicken broth
- 1 tablespoon dried oregano optional
- 4 tablespoon lemon juice
- 2 tablespoon fresh dill minced
Instructions
- Heat 4 tablespoons extra virgin olive oil in a large pot over medium heat. Add the chopped yellow onion, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper, and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the chopped carrots (10 oz / 280 g) and the chopped celery stalk. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the 5 minced garlic cloves and cook for 30 seconds, just until fragrant.
- Pour in 4 cups (1000 ml) lower-sodium vegetable broth or chicken broth. Add the 2 cans chickpeas and 1 tablespoon dried oregano, if using. Stir well, bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes until the vegetables are tender.
- Scoop out about 2 cups of the soup, including both chickpeas and broth, and blend until smooth using a hand blender or regular blender. Return the blended soup to the pot, stir well, and cook gently for 2–3 minutes until the soup thickens and becomes creamy.
- Stir in 4 tablespoons lemon juice and 2 tablespoons minced fresh dill, let the soup simmer for 2 minutes, then remove from the heat and serve hot.
Notes
Blend for Creaminess: I like blending only part of the soup so it becomes creamy while still keeping whole chickpeas and vegetables for texture.
Add Lemon at the End: Stir the lemon juice in near the end of cooking so the flavor stays bright and fresh instead of dulling in the pot.
Reheating Tip: The soup thickens slightly as it sits, so I like adding a small splash of broth when reheating leftovers to loosen the texture.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 606mg | Potassium: 193mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5140IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg