Simple and hearty vegan chickpea potato soup is loaded with bright, lemony flavor. It's easy to make on the stovetop with only 10 ingredients.
Inspired by my recipe for Greek-style lemon potatoes and chickpeas, this soup is perfect if you love the classic combination of lemon and oregano.
I designed the recipe to make a generous batch because the leftovers taste even better the next day. But if you're not into meal prep, you can easily cut the recipe in half using the adjustable serving size in the recipe card.
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This is one of my family's favorite soups!! Thank you so very much!! The flavors are amazing, and I love how healthy and simple it is to put together.
- Patricia
Ingredients
Potatoes: Yellow potatoes, such as Yukon Gold, work best for this soup. I like to peel them, but leaving the skin on is fine, too.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make chickpea potato soup
- In a large soup pot or Dutch oven, saute the onions, garlic, carrots, and celery in olive oil until softened.
- Add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano. Bring to a low boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork.
- Season with salt and pepper to taste. Garnish each bowl with fresh parsley for color and extra flavor, if desired.
Serving suggestions
Lemony chickpea potato soup is hearty enough to enjoy on its own, but it's also delicious with other Mediterranean-inspired dishes. Try serving it with:
- Green pepper, tomato, and olive salad for a tangy, flavorful side
- Cherry tomato avocado toast or warm crusty bread
- Deli-style tofu sandwiches loaded with your favorite veggies
Whether you serve it solo or part of a spread, this comforting soup is sure to being a burst of sunshine to your table.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Lemony Chickpea Potato Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 pounds yellow potatoes, peeled* and diced
- 2-15 ounce cans chickpeas, (3 cups cooked) rinsed and drained
- 8 cups vegetable broth
- ½ cup lemon juice
- 2 teaspoons dried oregano
- salt and pepper, to taste
- fresh parsley, chopped or torn, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium-high heat.2 Tablespoons extra virgin olive oil
- Add the onions and saute until softened and slightly translucent.1 cup onion
- Add the carrots, celery, and garlic, and continue to saute a minute or two longer until softened.1 cup carrots, 1 cup celery, 4 cloves garlic
- Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano to the pot and give the ingredients a stir.2 pounds yellow potatoes, 2-15 ounce cans chickpeas, 8 cups vegetable broth, ½ cup lemon juice, 2 teaspoons dried oregano
- Bring to a low boil, then reduce the heat to maintain a simmer.
- Simmer, uncovered, stirring occasionally, until the potatoes are fork tender.
- Season to taste with salt and pepper, and ladle into bowls. Garnish with fresh parsley, if desired.salt and pepper, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Brianna says
We're having a cold snap this weekend and this soup hit the spot! A ton of flavor and comforting without being heavy.
Amy Katz says
I'm so happy you enjoyed the soup, Brianna! It's one of our favorites.
Patricia says
This is one of my family’s favorite soups!! Thank you so very much!! The flavors are amazing, and I love how healthy and simple it is to put together.
Amy Katz says
I'm so happy you are enjoying the soup, Patricia! It's one of our favorites too.
Nancy McKee says
Your recipes are wonderful. Your presentations are excellent. The problem I have is that your recipes are HUGE! I’m an old lady who lives alone. The only freezer space is in the refrigerator. Comments about modifying a recipe to a smaller quantity would be appreciated. Like: Recipes can be cut in half, or some such.
Amy Katz says
Thank you, Nancy! That's a great questions, especially since this recipe makes a large quantity. You can adjust the serving size in the recipe card, which will automatically change the ingredient amounts. This soup can definitely be made in a smaller quantity. I have done it myself many times. I hope you enjoy it!
Ronda says
what is considered a "serving size"? Is it one cup?
I ask because I'm cooking for 1 and if I adjust the scale to make 4 servings instead of 6, I hope the recipe would afford me 2 meals at 2c each. ??
Amy Katz says
No, a serving size isn't an exact amount. It's the average amount you would eat for a meal. If you're making 4 servings, that should be at least 2 meals, if not more.
Kathy says
Your recipes are my favorite. I am sure I will enjoy this one too. Just made your lentil muffins again. So good and handy to have frozen.
Amy Katz says
Thanks Kathy! You made my day. 🙂
Sue says
I made this in my instant pot. Can’t eat onions but it was still delicious!
Amy Katz says
So glad you enjoyed it, Sue!
Susan says
Delicious! ...this was so easy and adaptable to what I had in the "frig!
Amy Katz says
Thanks Susan! I appreciate you coming back to leave a rating and reviews. 🙂
aerin west says
Just made this and LOVE it, so light yet filling. I didnt have any oregano on hand, so I used basil. So good.
Amy Katz says
I'm so glad you enjoyed it, Aerin!
Sophie says
How can this be adapted to preparing in an InstaPot?
Amy Katz says
Hi Sophie, I haven't made this soup in an Instant Pot. But you can try it with maybe a cup less liquid and cook on high pressure for 4 minutes, then quick release.
aerin west says
Ohh Sophie, if you try it this way will you let us know how it goes?
Patricia Matzke says
Yum! We loved this! We cooked it a good bit longer, since we like our veggies on the soft side, but otherwise perfect!
Amy Katz says
I'm glad you enjoyed it, Patricia! 🙂
Deb Dean says
Couldn’t wait to put this together for lunch today. Easy, fast to put together and altogether yummy! I did add the baby spinach. Thanks so much!
Amy Katz says
Thanks so much, Deb! Great idea to add spinach.
Jill Allen says
I love this recipe! It’s so easy and healthy and comforting and delicious! Thanks Veggies Save The Day!
Amy Katz says
I'm so glad you are enjoying it, Jill!
jacquie says
the soup looks great but i'm not a big fan of potatoes so is there something i can substitute?
thanks.
Amy Katz says
Hi Jacquie, If you like orzo, Vegan Orzo Soup with Chickpeas is one of our favorites. It has a similar flavor profile with lots of lemon.