Running on Real Food · by Deryn Macey★ 4.8 (82)
Chickpea Vegetable Soup
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 16%
CARBS 39G78% OF CAL
8G FIBER9G SUGAR21G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chickpea soup with vegetables, brightened by lemon and herbs. Full of protein and nutrition, ready in 30 minutes.
mainamericansoupbeans🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup heaping diced white onion (175 g, 1 small onion)
- 1 cup chopped celery (150 g, approx. 2 stalks)
- 4 cloves garlic (minced (20 g))
- 1 tsp ground thyme
- 1 tsp dried oregano
- 2 heaping cups peeled and diced yellow potato (340 g, 1 large potato)
- 2 cups peeled and diced carrots (300 g, approx. 4 large carrots)
- 4 1/2 cups vegetable broth
- 19 oz can chickpeas (rinsed and drained (approx. 2.5 cups, 330 g))
- 1 tbsp fresh lemon juice (15 ml)
- salt and pepper (to taste)
- finely chopped parsley (optional, for serving)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 16%
CARBS 39G78% OF CAL
8G FIBER9G SUGAR21G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 952mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 742mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 952MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.