Savory Spring Vegetable Chickpea Soup
A hearty and nutritious soup featuring fresh spring vegetables and protein-rich chickpeas, perfect for a light meal or appetizer.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1) medium carrot, diced
- (1) medium celery stalk, diced
- (1) medium zucchini, diced
- (1 cup) asparagus, cut into 1-inch pieces
- (1 cup) fresh spinach, roughly chopped
- (1 can) (15 oz) chickpeas, drained and rinsed
- (4 cups) vegetable broth
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- 1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for about 5 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for another minute until fragrant. Add 1 teaspoon dried thyme and 1 teaspoon dried oregano.
- 4
Add 1 medium carrot, diced, and 1 medium celery stalk, diced, and cook for 5 minutes, stirring occasionally.
- 5
Next, add 1 medium zucchini, diced, and 1 cup of asparagus cut into 1-inch pieces. Sauté for an additional 5 minutes.
- 6
Add 1 can (15 oz) of drained and rinsed chickpeas, 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Bring the mixture to a boil.
- 7
Reduce the heat to low and let the soup simmer for 20 minutes.
- 8
Stir in 1 cup of fresh spinach, roughly chopped, and cook for another 5 minutes until the spinach is wilted.
- 9
Season with salt and pepper to taste and add the juice of 1 lemon before serving.
- 10
Ladle the soup into bowls and garnish with fresh parsley.
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