Looking for a simple, nourishing meal that’s bursting with flavor? Creamy Lemon Chickpea Potato Soup is a perfect choice for chilly winter days. Packed with wholesome ingredients, vibrant flavors, and just the right amount of lemony brightness, this plant-based recipe is a must-try. Whether you need a quick weeknight dinner or a meal prep option, this hearty soup delivers both comfort and ease.
A Shared Table Moment
At The Together Table, we believe that food is more than just sustenance—it’s a way to bring people together. This Creamy Lemon Chickpea Potato Soup is the kind of dish that sparks conversation and connection, whether shared with friends on a chilly evening or enjoyed solo with a good book.
Why You’ll Love This Soup:
- Hearty & Healthy: Packed with protein-rich chickpeas, creamy potatoes, and nutrient-dense greens, this soup is as satisfying as it is nutritious.
- Quick & Simple: With just one pot and under an hour, you’ll have a comforting meal ready to serve.
- Plant-Based Goodness: A wholesome meal that everyone, regardless of dietary preferences, will enjoy.
Ingredients
- Olive oil
- Yellow onion
- Carrot
- Garlic
- Potatoes: Use a creamy potato such as a yellow or a yukon gold
- Spinach
- Chickpeas
- Lemon
- Seasonings: garlic, paprika, cumin, oregano, salt
- Vegetable Broth: For soup, I always use Better Than Bouillon as my vegetable broth, which is more flavorful then a regular carton. See notes on amounts to use if going this route.
How to Make
Sauté:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the carrots and cook for another 3–4 minutes. Stir in the garlic, paprika, cumin, oregano, and salt, cooking until fragrant, about 1 minute. Add the potatoes and chickpeas, stirring to coat everything evenly in the spices.
Bring to a Boil:
Pour in the vegetable broth and water, stirring to combine. Cover the pot, leaving a small gap for steam to escape. Bring the mixture to a boil, then lower the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Blend:
Blend about half of the soup for a creamy texture. Use an immersion blender directly in the pot or transfer the soup to a blender. If using a blender, ensure it’s vented or leave the lid slightly askew to release steam safely. For a creamier consistency, a blender works best, but an immersion blender saves on cleanup.
Put it All Together:
Return the blended portion to the pot and stir well. The soup should now have a creamy texture. Add the spinach and stir until wilted. Squeeze in the fresh lemon juice, taste, and adjust with more salt or lemon as needed to balance the flavors.
Enjoy:
Serve warm with a sprinkle of parmesan cheese and extra lemon wedges for a zesty kick. Pair with crusty bread for the ultimate comforting meal!
Tips for the Perfect Soup
- Make it Creamier: For an extra creamy texture, blend a larger portion of the soup using a blender. I typically do this when cooking for my small children, who have a tendency to pick out the potatoes otherwise.
- Scale It Up: Since this soup is a crowd-pleaser, consider making 1.5x the recipe to ensure you have enough for leftovers. It’s a great option for meal prep or quick dinners during the week.
- Freeze Smart: If you plan to freeze the soup, chop the spinach finely to prevent an unpleasant texture when reheated. Additionally, blend more of the soup before freezing, as potatoes can develop a slightly grainy texture once thawed. Blending helps maintain a smooth, creamy consistency.
- Use Better Than Bouillon: For an extra depth of flavor, opt for Better Than Bouillon as your vegetable broth base. While slightly pricier, it lasts a long time in the fridge and makes every soup taste restaurant-quality.
Storing
Store in an airtight container in the fridge for up to 4 days
What to Serve with Creamy Lemon Chickpea Potato Soup
Serve with your favorite crusty bread, sprinkle of parmesan and extra lemon.
Print
Creamy Lemon Chickpea Potato Soup
- Total Time: 1 hour
- Yield: 4–6 bowls 1x
- Diet: Vegan
Description
emon Chickpea Potato Soup is a perfect choice for chilly winter days. This plant-based recipe is a must-try, packed with wholesome ingredients, vibrant flavors, and just the right amount of lemony brightness.
Ingredients
1 tablespoons olive oil
1 medium yellow onion, diced small
2 large carrots diced
3 cloves garlic, minced
3 medium potatoes, diced
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 can chickpeas (14.5 oz)
4 cups vegetable broth (if using Better Than Bouillon, use 3 teaspoons bouillon and 4 cups of water)*
2 cups water
1-2 tablespoons lemon
4 cups spinach, chopped finely
Instructions
Sauté:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the carrots and cook for another 3–4 minutes. Stir in the garlic, paprika, cumin, oregano, and salt, cooking until fragrant, about 1 minute. Add the potatoes and chickpeas, stirring to coat everything evenly in the spices.
Bring to a Boil:
Pour in the vegetable broth and water, stirring to combine. Cover the pot, leaving a small gap for steam to escape. Bring the mixture to a boil, then lower the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Blend:
Blend about half of the soup for a creamy texture. Use an immersion blender directly in the pot or transfer the soup to a blender. If using a blender, ensure it’s vented or leave the lid slightly askew to release steam safely. For a creamier consistency, a blender works best, but an immersion blender saves on cleanup.
Put it All Together:
Return the blended portion to the pot and stir well. The soup should now have a creamy texture. Add the spinach and stir until wilted. Squeeze in the fresh lemon juice, taste, and adjust with more salt or lemon as needed to balance the flavors.
Enjoy:
Serve warm with a sprinkle of parmesan cheese and extra lemon wedges for a zesty kick. Pair with crusty bread for the ultimate comforting meal!
Notes
Make it Creamier: For an extra creamy texture, blend a larger portion of the soup using a blender. I typically do this when cooking for my small children, who have a tendency to pick out the potatoes otherwise.
Scale It Up: Since this soup is a crowd-pleaser, consider making 1.5x the recipe to ensure you have enough for leftovers. It’s a great option for meal prep or quick dinners during the week.
Freeze Smart: If you plan to freeze the soup, chop the spinach finely to prevent an unpleasant texture when reheated. Additionally, blend more of the soup before freezing, as potatoes can develop a slightly grainy texture once thawed. Blending helps maintain a smooth, creamy consistency.
Use Better Than Bouillon: For an extra depth of flavor, opt for Better Than Bouillon as your vegetable broth base. While slightly pricier, it lasts a long time in the fridge and makes every soup taste restaurant-quality.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: One Pot
This was such an easy and nourishing meal to make, especially when in a pinch! It’s become a staple during the warm months and is a go-to for when my family is sick and needs something nutritious.
This was such an easy and nourishing meal to make, especially when in a pinch! It’s become a staple during the warm months and is a go-to for when my family is sick and needs something nutritious.
Coming back to say I tried this as written and it was perfect!!