Creamy Lemon Chickpea Soup
Creamy lemon chickpea soup with carrots, celery, and fresh dill. Blending a portion of the chickpeas and broth creates a smooth base without cream, while the remaining vegetables and chickpeas keep their texture.
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 approximately 0.5-inch(1.2 cm) rounds
- 1 celery stalk chopped
- 5 garlic cloves 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, with the final tablespoon added to taste
- 2 tablespoons fresh dill finely chopped
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 garlic cloves, 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.
- Transfer approximately 2 cups / 480 ml of soup, including both chickpeas and broth, to a tall, heatproof container suitable for a hand blender. Blend until smooth, keeping the blade submerged to limit splashing. Return the puree 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
Keep some texture: Blend only the removed portion of soup so whole chickpeas and vegetables remain in the pot.
Adjust the lemon: Start with 3 tablespoons of lemon juice, then taste before adding the final tablespoon.
Broth option: Chicken broth can replace vegetable broth if the soup does not need to be vegetarian.
For reheating: Warm gently on the stovetop with a little broth to loosen the soup as it thickens during refrigeration.
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
