Creamy Lemon Chickpea Soup
This creamy lemon chickpea soup gets its smooth texture from blended chickpeas instead of cream. Fresh lemon and dill brighten the savory vegetable broth.
Ingredients
- 2 cans chickpeas 15 ounces / 400 g each can, rinsed and drained
- 4 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 280 g carrots cut 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
- 1 l lower-sodium vegetable broth
- 1 tablespoon dried oregano optional
- 4 tablespoons lemon juice divided
- 2 tablespoons fresh dill minced
Instructions
- Heat 4 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 yellow onion, chopped, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the 280 g carrots, chopped, and 1 celery stalk, chopped. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Add 5 cloves garlic, minced, and cook for 30 seconds, just until fragrant.
- Pour in 1 l lower-sodium vegetable broth. Add the 2 cans chickpeas, rinsed and drained, and 1 tablespoon dried oregano, if using. Bring the creamy lemon chickpea soup to a gentle boil, then reduce the heat and simmer uncovered for 25–30 minutes, until the vegetables are tender.
- Remove about 2 cups (500 ml) of the soup, making sure the portion contains both chickpeas and broth. Blend until completely smooth, then return the blended mixture to the pot. Stir well and cook gently for 2–3 minutes, until the broth thickens.
- Stir in 3 tablespoons Lemon juice and the 2 tablespoons fresh dill. Simmer for 2 minutes, then taste and add the remaining 1 tablespoons Lemon juice when the soup needs more brightness. Remove from the heat and serve hot.
Notes
Control the texture: I blend about 2 cups (500 ml) of soup with both chickpeas and broth so the base becomes creamy while whole chickpeas and vegetables remain.
Adjust the lemon gradually: Lemons vary in acidity, so I begin with 3 tablespoons and add the final tablespoon only after tasting.
Blend safely: Leave room for steam to escape when blending the hot soup and secure the lid with a folded kitchen towel. A heatproof immersion blender can also be used.
Keep the simmer gentle: Avoid vigorous boiling after returning the blended mixture because the broth can reduce and become thicker than intended.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1626mg | Potassium: 320mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12268IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg
