My plant-based version of the classic chicken and lemon soup. Here, chickpeas provide the protein and give a deliciously thick and creamy texture. It will thicken in the fridge, so just warm it up and stir well, to serve. The lemon lends a refreshing lift, perfect for a chilly summer or early autumn evening.
Amelia x
Serves 4
1 x 400g tin of chickpeas, drained and rinsed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and roughly chopped
1 clove of garlic, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 litre chicken or vegetable stock (I use half and half) adapt if vegan
zest and juice of 1 lemon
To serve
roasted chickpeas* (optional)
a pinch of chilli flakes(optional)
chopped fresh parsley
*Tip: To make roasted chickpeas, drain and rinse a tin of chickpeas. Drizzle with a little olive oil (about 2 teaspoons), sprinkle with salt and pepper and roast on a small baking tray for 10-20 mins in a preheated oven (200C/180C fan)
In a large non-stick saucepan, sauté the onions and garlic in about 1 tablespoon of olive oil for 10 to 15 minutes, until soft. Do not let them brown.
Add the carrots and cook for a further 5 to 10 minutes, stirring occasionally to prevent the vegetables catching. Add a little water if needed.
Add the chickpeas, mix well, then pour over the stock. Bring to the boil, then reduce to a simmer for 10 minutes.
Add the lemon zest and juice, and blend until smooth – either cool for 10 to 15 minutes and blend with a stick blender, or cool completely if using a blender or food processor.
Reheat gently or cool before serving as desired. Serve sprinkled with the roasted chickpeas, chilli flakes, if using, and chopped parsley.
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