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The First Mess

Lemony Chickpea Soup with Spinach & Potatoes

This lemony chickpea soup is so simple to make and relies on 10 main ingredients--plenty of them from the pantry! Half of the chickpea and potato base is blended to make this vegan and naturally gluten free soup extra creamy and satisfying.
58
48 min
TOTAL TIME
539
CALORIES
$2.52
PER SERVING
Lemony Chickpea Soup with Spinach & Potatoes
Ingredients
14 INGREDIENTS
4 SERVINGS
Vegetable Stock
4 cups vegetable stock
Lemon Zest
1 tsp lemon zest
Garlic
3 cloves garlic
minced
Carrot
1 medium carrot
small dice
New Potatoes
3 medium new potatoes
cut into ¾ inch cubes
Sea Salt And Ground Black Pepper
sea salt and ground black pepper
to taste
Baby Spinach
4 cups baby spinach
not packed
Ground Chillies
1/2 tsp ground chillies
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
minced
Cooked Chickpeas
1 1/2 cups cooked chickpeas
drained and rinsed
Lemon Juice
1 tsp lemon juice
plus extra
Olive Oil
2 tbsp olive oil
Celery
1 stick celery
small dice
Yellow Onion
1 medium yellow onion
small dice
Directions
24 STEPS
20 min
PREP TIME
28 min
COOK TIME
48 min
TOTAL TIME
View Directions on The First Mess
Health Info
Macros
89g
CARBS
12g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
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