Lemony Chickpea Soup with Spinach & Potatoes

thefirstmess.com

Madhvi

2 tablespoons olive oil

1 medium yellow onion, small dice

1 medium carrot, small dice

1 stick celery, small dice

sea salt and ground black pepper, to taste

3 cloves garlic, minced

½ teaspoon ground chillies or chili flakes, or to taste

1 tablespoon fresh thyme leaves, minced

1 teaspoon lemon zest

3 medium new potatoes, cut into ¾ inch cubes (about 3 cups diced potato)

1 ½ cups cooked chickpeas, drained and rinsed if using canned

4 cups vegetable stock

4 cups baby spinach, not packed

1 teaspoon lemon juice, plus extra (see note)

subheading: Equipment:

Blender

subheading: Notes:

If you’re not into the potatoes, you could substitute them with an equal amount of chopped cauliflower, being mindful that this will change the flavour to more of a classic cauliflower soup. I think celery root would also work here!

I tend to favour super acidic and lemony flavours in my food. Start with the 1 teaspoon of lemon juice listed here and add more if you need to. I worked up to 1 tablespoon for my personal taste.

I love using a homemade stock in a simple recipe like this. My technique and recipe can be found here.

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