Lemony Chickpea Soup
This vibrant Lemony Chickpea Soup is a comforting yet refreshing plant-based meal. Featuring a clever creamy chickpea and miso puree, long-grain white rice for body, and a generous infusion of fresh dill and lemon, it delivers 20g of plant protein per bowl without any dairy.
Instructions
- 1
Rinse white rice (0.33 cup) in a fine-mesh sieve until the water runs clear.
- 2
In a large pot, heat extra virgin olive oil (0.25 cup) over medium-high heat. Sauté carrots (4 medium) and onion (1 large) with a pinch of salt until softened.
- 3
Stir in garlic (5 clove) and cook for 2 minutes. Add tomato paste (2 tbsp), dried oregano (2 tsp), ground coriander (0.5 tsp), ground turmeric (0.5 tsp), and red pepper flakes (0.25 tsp). Cook until the paste darkens.
- 4
Add the white rice (0.33 cup) and toss to coat. Mix in chickpeas (1 can) and vegetable broth (4 cup) with half the fresh dill (0.75 cup). Simmer covered until the rice is tender.
- 5
Prepare the puree by blending the second chickpeas (1 can), plant-based milk (0.5 cup), zest and 2 tbsp juice from the lemon (1 large), nutritional yeast (0.25 cup), white miso (1 tbsp), [to taste kosher salt], and [to taste black pepper] until creamy.
- 6
Stir the chickpea puree and baby spinach (3 oz) into the pot. Simmer until the greens wilt and the soup thickens.
- 7
Remove from heat and stir in the remaining fresh dill (0.75 cup) and 1 tbsp lemon juice. Adjust [to taste kosher salt] and [to taste black pepper] before serving.
Nutrition Facts
Per portion