Lemon Chickpea Soup
, Serves 4
A bright, creamy vegan soup of chickpeas, rice and greens, enriched with a lemony chickpea puree and plenty of dill.
| 56 g extra virgin olive oil | Sauté carrots & onion, ~10 min | Cook garlic 2 min | Stir in tomato paste & spices, 1-2 min | Toss in rice, chickpeas, salt & pepper | Add broth & dill, bring to boil | Cover, simmer on low 15 min | Stir in puree & spinach, simmer 1-2 min | Off heat, stir in dill & lemon juice |
| 4 medium carrots, scrubbed and finely chopped | ||||||||
| 1 large yellow onion, finely chopped | ||||||||
| kosher salt (pinches, for the vegetables) | ||||||||
| 5 cloves garlic, finely chopped | ||||||||
| 2 tbsp tomato paste | ||||||||
| 2 tsp dried oregano | ||||||||
| 1/2 tsp ground coriander | ||||||||
| 1/2 tsp ground turmeric | ||||||||
| 1/4 to 1/2 tsp red pepper flakes | ||||||||
| 65 g long-grain white rice, rinsed | ||||||||
| 1 can (425 g) chickpeas, drained and rinsed (for the soup) | ||||||||
| 1/4 tsp kosher salt (for the soup) | ||||||||
| freshly cracked black pepper (for the soup) | ||||||||
| 960 ml vegetable broth | ||||||||
| 6 g fresh dill, chopped (half, for the soup) | ||||||||
| 1 can (425 g) chickpeas, drained and rinsed (for the puree) | Blend chickpeas, milk, lemon & more | |||||||
| 120 ml creamy unsweetened plant-based milk | ||||||||
| 1 large lemon, zested | ||||||||
| 2 tbsp lemon juice (for the puree) | ||||||||
| 20 g nutritional yeast | ||||||||
| 1 tbsp white miso | ||||||||
| 1 tsp kosher salt (for the puree) | ||||||||
| freshly cracked black pepper (for the puree) | ||||||||
| 85 g baby spinach or baby kale, roughly chopped | ||||||||
| 6 g fresh dill, chopped (remaining, to finish) | ||||||||
| 1 tbsp lemon juice (to finish) |
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