Very Good for Your Health and Mine Vegetarian Lemon Pepper Soup

Brighten your day and boost your health with this "Very Good for Your Health and Mine Vegetarian Lemon Pepper Soup," a zesty and heartwarming dish brimming with vibrant vegetables and wholesome ingredients. Crafted with nutrient-rich chickpeas, baby spinach, and a medley of fresh produce like zucchini, carrots, and celery, this soup is a powerhouse of vitamins and antioxidants. The invigorating blend of freshly squeezed lemon juice, aromatic lemon zest, and a peppery kick makes every spoonful a refreshing delight. Perfectly balanced with a light vegetable broth base, this soup is quick to prepare, taking just 15 minutes of prep and 25 minutes of cooking time. Garnished with fresh parsley and served piping hot, it’s an irresistible, immune-boosting bowl of comfort. Ideal for a light lunch or a warming dinner, this vegan lemon pepper soup is as delicious as it is nourishing, helping you stay healthy while satisfying your taste buds.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 4 minced garlic cloves
• 2 chopped celery stalks
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 6 cups vegetable broth
• 1 cup cooked chickpeas
• 2 cups baby spinach
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons, freshly ground black pepper
• 1 teaspoon, or to taste salt
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

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

Step 2

Add the finely chopped onion and sauté for 3-4 minutes, or until translucent.

Step 3

Stir in the minced garlic, chopped celery, and diced carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the diced zucchini and sauté for 2 more minutes.

Step 5

Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes.

Step 6

Stir in the cooked chickpeas and baby spinach. Allow the spinach to wilt, cooking for another 2-3 minutes.

Step 7

Add the fresh lemon juice, lemon zest, and freshly ground black pepper.

Step 8

Taste the soup and adjust seasoning with salt, if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 10

Serve hot and enjoy your nourishing Lemon Pepper Soup!

Nutrition Facts

Serving size	(2649.6g)

Amount per serving	% Daily Value*
Calories	1404.1

Total Fat 47.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 8067.3mg	0%
Total Carbohydrate 203.9g	0%
Dietary Fiber 48.8g	0%
Total Sugars 63.1g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 679.7mg	0%
Iron 18.6mg	0%
Potassium 5379.6mg	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: 29.4%

Protein: 14.7%

Carbs: 55.9%