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.
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Total Time: 1 Hour
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 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


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