Healthy, Creamy Lemony Chickpea Soup (With Canned Chickpeas!)

Two small blue and green soup bowls with soup inside with chickpeas, celery and rice.

Healthy, Creamy Lemony Chickpea Soup (With Canned Chickpeas!)

This creamy dreamy soup is packed with nourishing ingredients like beans and veggies and is perfectly balanced with bright, zesy, tangy flavor of lemon! Made entirely in one pot and in under an hour, you can seriously just toss everything in the pot, set it and forget it! The perfect healthy vegetable soup recipe that you're going to be absolutely obsessed with!

Course Appetizer, lunch, Main Course, Side Dish, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword creamy chickpea soup recipe, Easy soup recipe, easy vegan soup with canned chickpeas, healthy Mediterranean soup, healthy recipe, Healthy soup, one-pot lemon chickpea soup, protein-packed plant-based soup, vegan meal prep, Vegetarian meal

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 300kcal

Author Lauren McNeill, RD

Equipment

1 Large pot

Ingredients

1 tbsp olive oil
1 yellow onion diced
4 cloves garlic minced
3 carrots diced
4 stalks of celery diced
2 tsp dried dill
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp chili flakes
1/2 tsp salt
1/4 tsp pepper
540 ml canned chickpeas drained and rinsed
1/2 cup uncooked brown rice
5 cups low sodium vegetable stock
1 cup soy milk or other plant-based milk
2 large handful spinach
2 tbsp nutritional yeast
2 tbsp miso paste
2 lemons juiced

Instructions

Start by placing a large pot over medium heat and adding your oil. Once the oil has warmed up, add the onion, garlic, carrot and celery. Sauté until the onion is translucent, about 3-4 minutes.
Add the thyme, rosemary, dill, red pepper flakes, salt and pepper and sauté for another 1-2 minutes until fragrant.
Then, add the veggie stock, soy milk, chickpeas and uncooked brown rice and stir to combine. Increase the heat to high until the soup comes to a light boil, then reduce back down to low and cover to simmer for about 20-25 minutes, or until the brown rice is cooked through.
Stir in the miso paste, lemon juice, nutritional yeast and spinach. Make sure the miso paste melts into the soup by giving it a few stirs. Serve and enjoy!

Notes

Storing leftovers: If you're cool with the stew consistency from the rice absorbing some extra broth, I recommend storing leftovers in an airtight container for up to 4 days!

Nutrition