Vegan Lemony Soup with Garbanzo Beans
This comforting and nourishing recipe for lemony spiced bean soup is bursting with vibrant flavours that will warm you all the way through on a cold autumn night! In this recipe, fragrant spices and a refreshing hint of lemon come together to create a delightful harmony of aromas that will transport you straight to a world of comfort - perfect for the season!
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
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- 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.