Soup For The Soul

This is a 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 January evening.

Yield

Serves 4

Total Time

1 Hour

Ingredients

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 of chicken or vegetable stock (I use half and half)
Zest and juice of 1 lemon
To serve
Roasted chickpeas (optional)
A pinch of chilli flakes (optional)
Chopped fresh parsley

Method

Step 1

In a large non-stick saucepan, sauté the onions and garlic in about 1 tbsp of olive oil for 10-15 minutes, until soft. Do not let them brown.

Step 2

Add the carrots and cook for a further 5-10 minutes, stirring occasionally to prevent the vegetables catching. Add a little water if needed.

Step 3

Add the chickpeas, mix well, then pour over the stock. Bring to the boil, then reduce to a simmer for 10 minutes.

Step 4

Add the lemon zest and juice, and blend until smooth – either cool for 10-15 minutes and blend with a stick blender, or cool completely if using a blender or food processor.

Step 5

Reheat gently or cool before serving as desired. Serve sprinkled with the roasted chickpeas, chilli flakes, if using, and chopped parsley.

Simply Good For You by Amelia Freer (Michael Joseph, £22) Photography by Susan Bell

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