Lemony Chickpea Soup with Spinach & Potatoes Recipe

I absolutely love this Lemony Chickpea Soup with Spinach & Potatoes Recipe because it combines hearty ingredients with a bright, fresh twist. It’s one of those cozy yet light meals that feels perfect year-round—especially when you want something comforting but not too heavy. The lemony zing really wakes up the earthy chickpeas and tender potatoes, making every spoonful a little celebration.

When I first tried this recipe, I was amazed how simple kitchen staples transformed into something so nourishing and vibrant. You’ll find that it works beautifully as a weeknight dinner or a make-ahead lunch, and it freezes well too, which is a win in my book. Plus, it’s packed with greens and protein, so it’s as wholesome as it gets!

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Ingredients You’ll Need

The ingredients in this Lemony Chickpea Soup with Spinach & Potatoes Recipe come together to create a balance of flavors and textures. You’ll want to look for fresh, firm vegetables and good quality stock to get the best results.

• Olive oil: I like using extra virgin for flavor and healthy fats.
• Yellow onion: Provides a sweet and savory base when sautéed slowly.
• Carrot: Adds subtle sweetness and texture.
• Celery: Brings a refreshing, aromatic note.
• Sea salt and ground black pepper: Essential for seasoning and bringing out all the flavors.
• Garlic: Gives a lovely depth and aromatic punch.
• Ground chillies or chili flakes: Adds a gentle heat; adjust to your taste.
• Fresh thyme leaves: Their earthy, fragrant flavor complements the lemon.
• Lemon zest: Adds bright citrus notes that make this soup special.
• New potatoes: Choose waxy potatoes; they hold their shape well and add creaminess.
• Cooked chickpeas: The star of the soup, packed with protein and fiber.
• Vegetable stock: Use a good-quality or homemade stock for rich flavor.
• Baby spinach: Adds fresh, tender greens that wilt beautifully into the soup.
• Lemon juice: The final touch of acidity to brighten everything up.

Variations

One of the best things about this Lemony Chickpea Soup with Spinach & Potatoes Recipe is how easy it is to tweak. I love encouraging you to make it your own, whether it’s by adding a new veggie or adjusting the seasoning to your liking.

• Add Red Pepper or Smoked Paprika: I once added a touch of smoked paprika for a smoky depth, and my family went crazy for it!
• Use Kale Instead of Spinach: For a heartier green, kale works great—just chop finely and add a few minutes earlier to soften.
• Make it Spicier: If you love heat, boost the chili flakes or add a diced jalapeño at the sautéing stage.
• Protein Boost: Stir in cooked quinoa or some shredded chicken to make it even more filling.
• Vegan & Gluten-Free Friendly: This recipe naturally fits those diets, making it a crowd-pleaser for many.

How to Make Lemony Chickpea Soup with Spinach & Potatoes Recipe

Step 1: Sauté the Aromatics Until Translucent

Start by heating a large, heavy-bottomed pot over medium heat and add your olive oil. As soon as it’s shimmering, toss in the diced onions. I like to sauté them slowly, stirring occasionally, until they become soft and totally translucent—about 6 to 7 minutes. This slow cooking unlocks the sweetness, and if you notice any browning, just lower the heat a bit; you want soft, not caramelized onions here.

Step 2: Build the Vegetable Base

Next, add the diced carrots and celery. These add a subtle sweetness and freshness that really balance the chickpeas. Stir occasionally while sautéing them for around 5 minutes until the celery softens just at the edges. Season lightly with salt and pepper here to start layering the flavors.

Step 3: Make it Fragrant and Zesty

Now toss in the minced garlic, ground chilies (or chili flakes), fresh thyme leaves, and lemon zest. Stir them together and sauté for about 1 minute, just until the garlic is fragrant and the lemon zest starts to sing. This step really gives the soup its lively, aromatic character, so don’t rush it!

Step 4: Add Potatoes, Chickpeas, and Stock

Then, add your cubed new potatoes and cooked chickpeas to the pot. Season again with salt and pepper, give everything a good stir, and pour in the vegetable stock. Stir once more before putting the lid on. Bring everything to a boil, then lower the heat to a simmer. I like to keep the lid slightly ajar so steam can escape, preventing any boil-overs. Let it simmer for about 15 minutes until those potatoes are meltingly tender.

Step 5: Blend and Add Greens

When your potatoes are tender, carefully ladle about half the soup into a vented blender—this trick gives the soup a luscious, creamy texture without adding cream. Blend on high until completely smooth, then pour it back into the pot. Stir in the baby spinach and cook just until it’s wilted, which happens quickly. Finally, add the lemon juice for that fresh, tangy finish, and taste to adjust seasoning as needed.

Step 6: Serve with a Drizzle and Fresh Pepper

Serve the soup hot with a drizzle of good olive oil and a sprinkle of fresh cracked black pepper on top. I’ve found that these simple garnishes add a lovely richness and a bit of punch at the end. This step always makes it feel restaurant-quality in my kitchen!

How to Serve Lemony Chickpea Soup with Spinach & Potatoes Recipe

Garnishes

I like to top this soup with a simple drizzle of extra virgin olive oil and a generous crack of fresh black pepper. Sometimes, I add a sprinkle of freshly chopped parsley or a few shavings of Parmesan if I’m not keeping it vegan. These touches add brightness and a little bit of elegance that make this soup feel special.

Side Dishes

This soup shines on its own but pairs wonderfully with a crusty baguette or warm naan bread for dipping. For a fuller meal, I sometimes serve it alongside a crisp green salad with a lemony vinaigrette, which echoes the lemon notes in the soup.

Creative Ways to Present

For casual dinners, I serve this soup in rustic bowls with lemon wedges on the side for guests to add extra brightness. For a dinner party, you could dollop some creamy Greek yogurt or a swirl of pesto on top to wow your friends with simple but elegant presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers are often tastier the next day. Just make sure to add fresh lemon juice before serving again to refresh the brightness.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or bags and it keeps well for up to 3 months. When freezing, I recommend leaving out the spinach if possible and adding fresh spinach when reheating, so it doesn’t become mushy.

Reheating

To reheat, warm gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or stock if it thickens too much. Finish with a squeeze of fresh lemon juice before serving to brighten the flavors again.

FAQs

Final Thoughts

This Lemony Chickpea Soup with Spinach & Potatoes Recipe has become a personal favorite for its wonderful balance of comforting warmth and refreshing citrus notes. I hope you enjoy making it as much as I do—it’s one of those recipes that feels like a warm hug in a bowl but keeps things light and nourishing. Trust me, once you try it, it’ll be a go-to for easy, delicious meals. Grab your pot, and let’s get cooking!

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