Chickpea & Quinoa Lemon Soup
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This Chickpea & Quinoa Lemon Soup is a healthy, light and tasty vegan soup recipe. Filled with veggies, chickpeas, quinoa & delicious broth!
Cozy soup is the name of the game today. This Chickpea & Quinoa Lemon Soup is great because it comes together super quickly, is light but filling, and is packed with healthy ingredients. The lemon juice at the ends adds a pop of freshness that really brings this soup together. A tasty soup the whole family will love!
Step One: Prep the Ingredients
The ingredient list for this soup is simple and easy. Everything can be found at any grocery store, and you’ll probably have most of it on hand!
Here is what you need:
- olive oil
- carrots
- yellow onion
- garlic
- Italian seasoning
- turmeric
- pepper
- chickpeas
- broth
- quinoa
- spinach
- lemon juice
Step Two: Make it Taste Good
This soup moves pretty quickly once you have everything prepped. Grab a big stock pot and get to cooking.
Heat the olive oil in a stock pot over medium heat. Add the carrots, onions, garlic and dry seasonings. Cook down for 5 minutes, stirring frequently.
Add the chickpeas, broth and quinoa. Bring to a boil, stir, cover and lower the heat. Simmer for 30 minutes.
Step Three: Finish it
Remove the lid, add the spinach and lemon juice. Stir until the spinach is wilted. Taste and adjust the seasonings as needed – I added an extra pinch of pepper!
Ladle the soup into bowls and dig in. This soup has the perfect pop of freshness. The quinoa & chickpeas add protein.
This soup is a complete meal. Even better that you can make it all in one pot!
Tips & Tricks
The longer the soup sits, the more broth the quinoa will absorb. If you want this to be more like a stew, you can let the soup simmer for an hour or longer.
For leftovers, you can add more broth to thin it out if needed.
Need more recipe inspo? Check these out:
Chickpea & Quinoa Lemon Soup
Ingredients
- 2 tablespoons olive oil
- 2 carrots peeled & cubed
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 2 15-ounce cans chickpeas drained & rinsed
- 6 cups broth I used vegan chicken broth
- 2/3 cup quinoa dry
- 2 large handfuls spinach
- lemon juice to taste, start with 1/2 lemon
Equipment
Instructions
- Heat the olive oil in a stock pot over medium heat. Add the carrots, onions, garlic and dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the chickpeas, broth and quinoa. Bring to a boil, stir, cover and lower the heat. Simmer for 30 minutes.
- Remove the lid, add the spinach and lemon juice. Stir until the spinach is wilted. Taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and enjoy!
Video
Notes
- I didn’t need to add any salt since the broth provided plenty. Be sure to check if you need to add salt at the end.
- The longer the soup sits, the more broth the quinoa will absorb. If you want this to be more like a stew, you can let the soup simmer for an hour or longer.
- For leftovers, you can add more broth to thin it out if needed.
C’était délicieux! It was easy to make and turned out great I added some diced celery and a one tablespoon of sesame tahini. I’ll definitely make it again
So glad you loved it Kara!
(Forgot to give a star rating in my previous comment and it won’t let me edit it so I’m making another comment to add the star rating! ⭐⭐⭐⭐⭐)
This soup was delicious and easy to make. The flavor is fresh and somewhat light where the soup itself is nice and filling…a great combo! This one will easily become a staple in our home. Simple, delicious, and healthy. Thanks!
Thanks so much Becca! So glad you loved it!
This soup was delicious and easy to make. The flavor is fresh and somewhat light where the soup itself is nice and filling…a great combo! This one will easily become a staple in our home. Simple, delicious, and healthy. Thanks!!
This soup was delicious and easy to make. The flavor is fresh and somewhat light where the soup itself is nice and filling…a great combo! This one will easily become a staple in our home. Simple, delicious, and healthy. Thanks!
Wow, this soup is excellent! I got a cold and needed something filling and nourishing but not too heavy. This hit the spot. And with the fresh squeezed lemon, I didn’t need to add hardly any salt (I used low sodium veggie stock cubes for the broth). I didn’t have spinach so I subbed out chopped fresh kale. Saltine crackers and fresh ground pepper topped it off perfectly.
So glad you loved it – perfect for cold season!!
Does this freeze well?
Yes – just let it cool completely before transferring to freezer-safe containers!
This soup is amazing! I used kale as I forgot to get spinach and it’s so yummy!! I hope this freezes well as I plan on making batches for meal preparation
Kale is the perfect swap! So glad you liked it Lena!
I saw this recipe last week on IG and I tried it. It’s delicious! My family loved it and actually came back for seconds (maybe thirds, lol). I ended up having to make another batch because we ate most of it on the first day. As I type right now, I’m making a third batch because I promised my mom I would save her some, but there was none left to save. I’m going to give her some and freeze the rest in individual packets so we’ll have some on hand whenever we want some. Thanks so much for a terrific recipe!
Super delicious! I substituted zucchini for carrots due to an allergy. This was perfect with some toasted bread.
Love the idea of adding zucchini! So glad you liked it Jessica!
This was absolutely delicious! Light, refreshing and yet filling
Thanks so much Susan!
What other beans would you recommend instead of chick peas? It looks amazing.
White beans would be great! Enjoy!
I made this recipe today. Batch cooking for a couple of days. Again I let out the oil and it was delicious 😋. I will definitely make this again.
Not very good. Needs so much more flavor!
So sorry it didn’t work for you – I find with soups it usually comes down to the broth you use. I recommend the vegan chicken broth I linked in the recipe. It is the best!
What a wonderful simple soup! I just made this and it was a hit. My 9 yr old even ate some. Seriously a great soup for the cold months ahead. I added some lemon zest because I just love it in soups! Thanks for the recipe.
I made this last night for the family and it was DELISH! So simple, I had everything on hand, and it was so well balanced and nourishing. I added celery, a bit more lemon juice and a touch of zest and it was perfect.
Fantastic! Very healthy and light, yet satisfying and versatile. I used couscous and made it on the side (I was out of quinoa, but I’d love to try it next time). I added some left over celery I had, so happy to have a recipe that works with so much! I also had some fresh basil, and might add some vegan parm to tomorrow’s bowl, but its still very good without it!