Lemony Chickpea Potato Soup
Simple and hearty vegan Chickpea Potato Soup is loaded with lemony flavor. It's easy to make on the stove with only 10 ingredients.
Servings: 6
Calories: 281kcal
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
Notes
*If you want to save some prep time, keep the skin on the potatoes instead of peeling them.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the potatoes will become grainy.
Nutrition
Calories: 281kcal | Carbohydrates: 49g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 943mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3668IU | Vitamin C: 42mg | Calcium: 82mg | Iron: 3mg
