Chickpea and Spinach Soup with Lemon and Dill
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Ingredients
- 800 g tinned chickpeas, drained
- 200 g spinach
- 1 onion
- 2 garlic cloves
- 2 carrots
- 800 ml vegetable stock
- 4 tbsp olive oil
- 1 lemon
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 17.3 g
- Carbohydrate
- 41 g
- of which sugars
- 7.3 g
- Fat
- 19.4 g
- of which saturates
- 2.6 g
- Fibre
- 16 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and garlic, and peel and dice the carrots.
- 2
Warm the olive oil in a large saucepan and soften the onion and carrots for 8 minutes.
- 3
Add the garlic, chickpeas and vegetable stock. Bring to a simmer and cook for 15 minutes until the carrots are tender.
- 4
Blitz roughly half the soup with a stick blender, leaving plenty of texture, then stir it back into the pan.
- 5
Stir in the spinach and cook for 2 minutes until just wilted, then stir in the juice of the lemon.
- 6
Scatter with chopped dill and serve hot.
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