This Greek-inspired chickpea soup is hearty, chunky, lemony and herby and it feels like a warm hug. For something so comforting, it’s pretty damn healthy too. It’s gluten-free, vegetarian and vegan-friendly.
In This Post:
- ℹ️ Recipe Overview
- 🛒 Ingredients
- 📷 How To Make
- 📹 Watch The Video
- 👩🍳 Recipe Tips
- 🥖 Serving Suggestions
- 📝 Go To Full Recipe
Lemony Herby Chickpea Soup
Thick and hearty yet surprisingly light, this chickpea soup marries the best of both worlds. It’s packed with a vibrant mix of onions, carrots, celery, potatoes, and spinach and finished with zesty lemon, parsley and dill, giving it a distinct Mediterranean flavour.
What sets this soup apart is its delightful texture—partially mashed for creaminess without heaviness, thanks to the starch from chickpeas and potatoes. I add a little sour cream at the end but you can opt for Greek yogurt or a vegan alternative.
Whether you’re looking for a weeknight dinner that comes together with ease or a nourishing meal that also feels cozy, this Greek chickpea soup is sure to hit the spot. Serve it with a slice of crusty bread or some croutons on top.
You will need:
- Aromatics and vegetables: onion, carrot, celery (for the soup base), potatoes (for body), spinach (for added greens).
- Chickpeas: this is your main protein and will add to the texture of the soup, regular canned chickpeas will work here. You need 2 x 14 oz/400 g cans. If using dry chickpeas, pre-cook them first.
- Herbs and seasonings: Garlic (aroma and flavour), lemon zest and juice (for brightness and acidity), parsley and dill (for fresh, herby notes), salt, pepper and chili flakes for a little kick.
- Liquid: low-sodium vegetable stock (base of the soup)
- Optional: sour cream or Greek yogurt (for creaminess and extra tang), only a little bit is used so can be omitted.
How To Make Chickpea Soup
- Start by sautéing onions, carrots, and celery in olive oil with a pinch of salt until they’re soft and caramelized. Don’t rush this part, that’s where a lot of the flavour comes from.
- Add in the diced potatoes and garlic, followed by the seasonings, chickpeas, and lemon zest.
- Pour in the vegetable stock, bring to a boil, then simmer until the potatoes are tender.
- Use a potato masher to partially mash the mixture, thickening the soup.
- Stir in lemon juice and spinach until the spinach wilts.
- Finish off with sour cream or Greek yogurt and fresh herbs for a creamy texture and a burst of flavour.
Watch The Video
Recipe Tips & Variations
- For a vegan version, skip the sour cream or substitute with a vegan yogurt.
- I love dill and parsley in this soup and recommend to use both to get the best flavour; if you don’t love dill, feel free to use extra parsley.
- Try adding canned tomatoes and use fresh basil for an Italian spin; or stir in some smoked paprika and cumin and finish the soup with fresh coriander/cilantro for a Mexican twist.
Serving Suggestions
Serve this chickpea soup with a drizzle of olive oil and a sprinkle of fresh herbs on top for an extra touch of flavour. It pairs wonderfully with a piece of crusty bread for dipping or a side salad for a lighter meal. For a fuller spread, consider adding a simple grilled cheese or a slice of feta-topped bruschetta.
More Soup Recipes
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 2 tbsp olive oil
- 1/2 onion large finely diced
- 1 carrot large diced into small cubes
- 1 celery rib leaves and all, diced
- 2/3 tsp salt
- 2 large white potatoes large diced into small cubes (similar size to chickpeas)
- 2 garlic cloves, large diced finely
- 1/2 tsp pepper
- 1/4 tsp chili flakes can be omitted
- 1/2 lemon Zest
- 1 litre vegetable stock 4 x 250 ml cups low-sodium (* I used 2 chicken stock cubes and 4 cups water)
- 2 cans chickpeas cans (400 grams each) strained
- 2 cups baby spinach leaves
- 1/4 cup parsley chopped, a generous handful of herbs
- 1/4 cup dill chopped, a generous handful of herbs
- 1/2 lemon juice and zest
- 2-3 tbsp sour cream or Greek yoghurt
Instructions
- In a heavy pot, saute the onions, carrots and celery in olive with a pinch of salt for 8-10 minutes until softened and slightly caramelised. Stir a few times.
- Add diced potatoes and garlic and stir through, then add the pepper, chili flakes and chickpeas and the zest of 1/2 lemon.
- Add the stock, stir through and cover with a lid. Bring to a boil, then reduce the heat to simmering and cook for 15 minutes, until the potatoes are tender.
- Open the lid and use a potato masher to break down the chickpeas and potatoes partially. This will add more starchy flesh to the soup, making it thicker and creamier.
- Finally, add the lemon juice and spinach leaves. Stir through for 1-2 minutes, allowing the spinach to wilt into the soup.
- Finish with 2 tablespoons of sour cream or Greek yogurt and chopped parsley and dill. Serve with a drizzle of olive oil, extra herbs and optional extra sour cream or Greek yogurt on top.
Delicious and very nourishing!
Lovely soup, but I didn’t buy spinach leaves as they weren’t included in the ingredients!
Oh no, did I forget to add them in!?!? I hope it still worked out, I will update the ingredients list ASAP. Thanks for letting me know.
Yes it worked out beautifully! Love it and will make again – might try the spinach next time!
Delicious Soup. Thank you for this recipe, it was easy to follow.
I made this soup for dinner last night and it was a total winner! Loved by everyone in the family and totally comforting
I have been looking for ways to eat healthier, and one of the ways I found is to start having more soup. I love this recipe because it is unique uses healthy chickpeas and has that refreshing lemon flavor. This will definitely be a staple I make again and again.