Lemony Chickpea & Spinach Soup

soup

 

We’ve come to the end of Lesson 1 and you’ve learned how to mince and dice lots of vegetables. If you’ve been actively following along, you now have the ingredients needed to make our delicious Lemony Chickpea & Spinach Soup!

Vegetarian, Gluten-Free Soup

Watch the video!

 

The soup is chockful of vegetables: onions, carrots, celery, red bell pepper, jalapeno, garlic, and spinach. The chickpeas offer a little heartiness and the lemon a nice refreshing tang at the end.

To give you an even bigger incentive to make this soup, we’re including an informative and comprehensive article on spinach, a superfood, written by Sujana Marie from Cooking Detective. Check it out.

 

Vegetarian, Gluten-Free Soup

The soup is gluten free and dairy free (just skip the cheese garnish). This is a great soup to send the kids off to school with and don’t forget to take a thermos along to the office!

Vegetarian, Gluten-Free Soup

Lemony Chickpea & Spinach Soup
Author: 
Recipe type: Vegetarian Soup
Prep time: 
Cook time: 
Total time: 
Makes: 6-8 servings
 
The soup is chockful of vegetables: onions, carrots, celery, red bell pepper, jalapeno, garlic, and spinach. The chickpeas offer a little heartiness and the lemon a nice refreshing tang at the end. Don't add the lemon juice during cooking - the flavor cooks away.
Ingredients
  • 2 tablespoons olive oil
  • 2 cups minced onion (1 large onion)
  • 1 cup minced carrots (4 carrots)
  • 1 cup minced celery (4 stalks)
  • red bell pepper, diced
  • 1 large jalapeno, minced
  • 1 tablespoon minced cloves of garlic (about 2 large cloves)
  • 2 teaspoons kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 6 cups vegetable stock
  • 2 cans (x ounces each) chickpeas, rinsed and drained
  • 2 ten-ounce packages frozen chopped spinach
  • Optional garnish: freshly grated Parmesan cheese
Method
  1. Heat the oil in a large heavy-bottomed saucepan or Dutch oven pan over medium heat.
  2. Stir in the onions, carrots, celery, pepper, salt and pepper flakes. Cover and sweat for 3-4 minutes, stirring occasionally; if the onions are browning, lower the heat a bit.
  3. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.
  4. Add the stock, chickpeas and spinach, bring to a boil, lower the heat to a simmer and cook for 30 minutes.
  5. Remove from heat and stir in the lemon juice and zest.
  6. Garnish each bowl with a little freshly grated Parmesan cheese, optional.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: