Chickpea and Potato Soup

Warm up with a comforting bowl of Chickpea and Potato Soup, a hearty and nutritious recipe that brings together the earthy flavors of tender potatoes, protein-rich chickpeas, and a medley of aromatic vegetables. Infused with cumin, thyme, and a hint of paprika, this soul-soothing soup is perfectly balanced with baby spinach and a splash of bright lemon juice. The optional step of blending a portion of the soup creates a velvety texture while still maintaining its rustic charm. Ready in just 45 minutes, this vegan-friendly dish is ideal for busy weeknights or cozy evenings. Serve it piping hot, garnished with fresh parsley, for a vibrant and satisfying meal packed with plant-based goodness.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 2 medium potatoes, peeled and diced
• 1 15-ounce can canned chickpeas, drained and rinsed
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the diced potatoes, drained and rinsed chickpeas, vegetable stock, dried thyme, ground cumin, paprika, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Using a ladle, remove about a cup of the soup and blend it with an immersion blender or regular blender until smooth. Return the blended portion to the pot to create a slightly creamy texture (optional).

Step 7

Stir in the baby spinach and cook for 2-3 minutes, or until the spinach is wilted.

Step 8

Add the lemon juice and taste for seasoning, adjusting with more salt or pepper as needed.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2222.2g)

Amount per serving	% Daily Value*
Calories	1562.7

Total Fat 46.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6090.7mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 47.7g	0%
Total Sugars 41.2g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 542.4mg	0%
Iron 20.4mg	0%
Potassium 5146.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 13.5%

Carbs: 60.8%