Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (16)
Lemon Chickpea Soup
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 42%
CARBS 46G48% OF CAL
14G FIBER0G ADDED6G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 16G37% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright, lemony chickpea soup with blended chickpeas for creaminess and fresh spinach and dill. Ready in 30 minutes, this vegan soup is nourishing and comforting.
mainmediterraneansoupbeans🍲 stockpot🌀 blenderdairy freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 1 bunch scallions (chopped)
- ¾ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 4 cups vegetable broth
- 3 cups cooked chickpeas (drained and rinsed)
- 2 tablespoons tahini
- 2 cups fresh spinach
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice (plus wedges for serving)
- Red pepper flakes
- Pita (for serving)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 42%
CARBS 46G48% OF CAL
14G FIBER0G ADDED6G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 16G37% OF CAL
2G SAT14G 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
- 1442mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 151mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.