Lemony Soup

Why You’ll Love This Recipe

I love how this soup delivers a bright, citrusy lift from lemon zest and juice, balanced by warming cumin, coriander, turmeric, and a dash of cayenne for subtle heat. The garlic and onion provide a savory base, while garbanzo beans add protein and satisfying texture. Topped with chili oil and fresh herbs, and served alongside toasted sourdough it feels both nourishing and delightfully fresh.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoon olive oil
1 onion, diced
3 cloves of garlic, minced or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon cayenne pepper (adjust according to spice preference!)
2 cans garbanzo beans (chickpeas), drained and rinsed
4 cups vegetable broth (1 litre)
Zest and juice of 1 lemon
Salt and pepper, to taste

For serving:
a drizzle of chili oil
Fresh coriander or parsley, for garnish
Freshly toasted sourdough

Directions

I start by heating the olive oil in a large pot over medium heat. Then I add the diced onion and sauté until softened, followed by minced garlic to release its aroma. Next, I stir in the ground cumin, coriander, turmeric, and cayenne, toasting them for a minute or so until fragrant.

I then add the drained and rinsed chickpeas along with the vegetable broth, bringing it all to a gentle simmer. Once simmering, I stir in the lemon zest and freshly squeezed lemon juice. I season with salt and pepper, adjusting to taste.

Once the flavors meld after about 15–20 minutes of simmering I ladle the soup into bowls. I finish it with a drizzle of chili oil, a sprinkle of fresh coriander or parsley, and serve it with freshly toasted sourdough for dipping.

Servings and Timing

Looking at similar lemony chickpea soup recipes, I’ve taken cues from a few sources: one reports about 23 minutes total time (Budget Bytes), another about 35 minutes . Based on that, I estimate:

• Prep time: 5 minutes for chopping and zesting
• Cook time: 20 minutes of sautéing and simmering
• Total time: ~25 minutes

This recipe comfortably serves 4 people.

Variations

• I sometimes whirl half the chickpeas in a blender beforehand to make the broth creamier, inspired by pureed-chickpea techniques in other recipes .
• I occasionally add diced carrots, celery, or leafy greens like spinach to boost nutrition and texture .
• When I want an herbal twist, I stir in fresh dill or thyme just before serving it brightens the flavors beautifully .

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 5 days. To reheat, I gently warm the soup on the stove, stirring occasionally. If it’s thickened up too much, I add a splash of vegetable broth to revive its consistency. It reheats beautifully and tastes even better the next day when the flavors have had more time to meld.

FAQs

How can I make it creamier without blending?

I’d purée half the chickpeas and stir them back into the soup for natural creaminess without losing texture similar to techniques used in other chickpea soups .

Can I use dried chickpeas instead of canned?

Yes I’d cook dried chickpeas until tender first, then use them in the recipe. It just takes longer upfront.

Is this soup gluten-free?

Yes, absolutely as long as the vegetable broth is gluten-free and the sourdough is omitted or replaced, the soup itself is gluten-free.

Can I make this in an Instant Pot?

Absolutely! I’d sauté the aromatics in “Sauté” mode, add the spices, chickpeas, broth, and lemon, then pressure-cook for a few minutes. Quick release and finish with garnishes.

What’s a good swap for chili oil?

I sometimes drizzle extra-virgin olive oil and add a pinch of red pepper flakes or a few drops of hot sauce for heat.

Can I add rice or pasta?

Yes like in other chickpea soup versions, adding rice or a small pasta like orzo can be a lovely addition to make it heartier .

Does this soup freeze well?

Yes I freeze it in portions for up to 2 months. I thaw it in the fridge overnight and reheat gently, adding extra broth if it’s too thick .

Can I skip the lemon zest?

I’d avoid that I find the zest adds essential brightness. If needed, I’d use extra lemon juice or a splash of vinegar as a fallback.

What if I don’t have cumin or coriander?

I’d still go with turmeric and cayenne, and maybe add smoked paprika or a pinch of curry powder my own variation when pantry supplies run low.

Is this soup suitable for meal prep?

Totally. I make a batch on Sunday, store it in the fridge or freezer, and reheat for quick lunches or dinners throughout the week.

Conclusion

I love how this Lemony Soup combines simple, pantry ingredients into something vibrant and nourishing. The lemon’s brightness balances the warmth of spices, while chickpeas add substance especially when paired with chili oil, herbs, and rustic toast. It’s a go-to meal when I want comfort, freshness, and ease all at once.

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