Warm up your chilly evenings with this Vegan Lemony Soup with Garbanzo Beans! Bursting with fragrant spices and a refreshing lemon twist, this nourishing soup will envelop you in comfort with every spoonful.
Packed with protein-rich garbanzo beans and customizable spice levels, it's a simple yet satisfying dish that will warm your body and soul and get you through those cold nights.
❤️ What's Great About this Recipe
- It's vegan and gluten-free, and suitable for various dietary preferences
- The dish is bursting with vibrant flavors from fragrant spices and refreshing lemon!
- It's quick and easy to prepare and ready in just 45 minutes.
- Can be served as a starter or a main course.
- It's plant protein-packed with garbanzo beans.
- Easily customizable spice level to suit personal preferences
- Easily stored and reheated for convenient leftovers
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Olive oil - use a brand of olive oil that is intended for frying. I personally use Extra Virgin Olive Oil by Mr Organic.
- Aromatics - onion and garlic for some savory notes.
- Spices - ground cumin, ground coriander, turmeric and cayenne pepper for a little spicy kick. Adjust the spice level to your personal preference.
- Garbanzo beans - I used tinned, precooked garbanzo beans (chickpeas). Make sure to use a tin that is unsalted.
- Vegetable broth - store-bought or homemade
- Lemon - both zest & juice of an unwaxed lemon for that zesty freshness.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- 1 large pot - for cooking the soup
- Immersion blender or regular blender - to give the soup a smooth texture
- Wooden spoon or spatula - for stirring
🧑🍳 Instructions (Step-by-Step)
Step 1 - Heat olive oil in a large pot over medium heat. Sauté diced onion with a sprinkle of salt until translucent, then add minced garlic and sauté until fragrant.
Step 2 - Add ground cumin, coriander, turmeric, and cayenne pepper to the pot. Cook for an additional minute to enhance flavors.
Step 3 - Stir in drained and rinsed garbanzo beans, ensuring they're coated with the aromatic spices.
Step 4 - Pour in vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15 minutes to meld flavors.
Step 5 - Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending.
Step 6 - Return the soup to the pot over low heat. Stir in lemon zest and juice, and season with salt and pepper to taste. Heat until warmed through.
Useful Tips:
- For added creaminess, blend in a splash of coconut milk or cashew cream.
- For a heartier meal, add diced vegetables such as carrots, celery, or spinach during cooking.
🍽️ Serving
Serve hot, drizzled with a little chili oil for extra heat, and garnished with fresh coriander or parsley. Pair it up with freshly toasted sourdough for a delicious dipping experience!
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.
🔜 Related Recipes
For more heart-warming soup dishes, try this recipe for Spicy Swede and Ginger Soup - an all time favorite on the blog! And if you're in the mood for soup with a Mexican flavor twist, dive right into a bowl of this delicious Caldo de Queso!
📌 If you love Pinterest you can pin any of the images to your boards!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Lemony Soup with Garbanzo Beans
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 3 cloves of garlic minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper adjust according to spice preference!
- 2 cans garbanzo beans (chickpeas) drained and rinsed
- 4 cups vegetable broth 1 litre
- Zest and juice of 1 lemon
- Salt and pepper to taste
For serving:
- a drizzle of chilli oil
- Fresh coriander or parsley for garnish
- freshly toasted sourdough
Instructions
- Heat up the olive oil in a large pot over medium heat. Add the diced onion and a sprinkle of salt, and sauté until the onion turns translucent. Then, add the minced garlic and sauté until the garlic releases its delightful fragrance.
- Add the ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Let the spices cook for an extra minute to enhance their flavours and create a delightful aroma.
- Add the drained and rinsed beans to the pot and stir to coat them with the spices.
- Gently pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavours to harmoniously meld together.
- To achieve a velvety smooth consistency, gently blend the soup using an immersion blender or a regular blender. If opting for a regular blender, it's best to let the soup cool down a bit before blending and, if needed, blend in smaller batches. Blend until you get your desired soup texture.
- Return the soup to the pot over low heat and stir in the lemon zest and juice. Season with salt and pepper to taste and heat until warmed through.
- Serve this lemony spiced garbanzo bean soup hot, drizzle with a little chilli oil for extra heat and garnish with fresh coriander or parsley. Then get dipping with a piece of toasted sourdough and enjoy this comforting meal!
Notes
-
- Serve hot, drizzled with a little chili oil for extra heat, and garnished with fresh coriander or parsley.
- Accompany with freshly toasted sourdough for a delightful dipping experience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.
- Customize the spice level to suit your taste preferences by adjusting the amount of cayenne pepper.
- For added creaminess, blend in a splash of coconut milk or cashew cream.
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- For a heartier meal, add diced vegetables such as carrots, celery, or spinach during cooking.
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