Vegan Lemon Chickpea Soup
Ingredients
- 1 white onion
- 3 carrots
- 3 celery stalks
- 2 1/2 tsp garlic powder
- Olive oil
- 6 cups vegetable broth
- 1 cup rice
- 1 15 ounce can chickpeas (garbanzo beans)
- 1/3 cup chickpeas (in addition to the can above)
- 1/4 cup lemon juice
- Salt
- 1 bay leaf
- Sprinkle of dill
- 1/2 cup spinach
Preparation
Sauté onion, carrots, and celery for 7-8 minutes then add garlic and sauté for 1 more minute
Add 6 cups broth, rice, and 1 can of chickpeas then bring to a boil and reduce to a low boil for 8 minutes
Blend 1/3 cup of chickpeas with 1/3 cup water or veggie broth in a blender or food processor until smooth, about 2 minutes
Remove from heat and stir in the blended chickpeas, starting with half, along with lemon juice and spinach, and optionally salt to taste and add a little dill
Notes
This is a vegan version of Greek lemon chicken soup, using puréed chickpeas for creaminess
