Chickpea & Quinoa Lemon Soup
This Chickpea & Quinoa Lemon Soup is a healthy, light and tasty vegan soup recipe. Filled with veggies, chickpeas, quinoa & delicious broth!
Equipment
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
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.
Nutrition
Calories: 366kcal | Carbohydrates: 49g | Protein: 19g | Fat: 12g