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Lemony Soup

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A vibrant, comforting soup made with chickpeas, lemon, and warming spices, finished with chili oil and fresh herbs for a nourishing, zesty bowl.

Ingredients

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced or grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (adjust to taste)

2 cans (15 oz each) chickpeas, drained and rinsed

4 cups (1 litre) vegetable broth

Zest and juice of 1 lemon

Salt and black pepper, to taste

For serving:

A drizzle of chili oil

Fresh coriander or parsley, for garnish

Freshly toasted sourdough

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
  2. Stir in garlic and cook until fragrant, about 1 minute.
  3. Add cumin, coriander, turmeric, and cayenne; toast for 1 minute to release flavors.
  4. Add chickpeas and vegetable broth. Bring to a gentle simmer.
  5. Stir in lemon zest and juice. Season with salt and pepper to taste.
  6. Simmer for 15–20 minutes to allow flavors to meld.
  7. Ladle into bowls and top with chili oil, fresh herbs, and serve with toasted sourdough.

Notes

For creamier texture, purée half the chickpeas and stir them back into the soup.

Add diced carrots, celery, or greens like spinach for extra nutrition.

Fresh dill or thyme stirred in at the end brightens the flavor.

Replace chili oil with olive oil and red pepper flakes if desired.

Add rice, quinoa, or small pasta like orzo for a heartier meal.

Nutrition

Find it online: https://justsosavory.com/lemony-soup/