I love this lemony soup with spinach and chickpeas and often eat several bowls at a time. It’s filling, refreshing, and of course, vegan. Not to mention cheap.
Estimated cost: $6 for 5 servings ($1.20 per serving)
- 1 fresh lemon, juice and zest
- 4 cups fresh spinach
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- Fresh parsley chopped, about 1/2 cup
- 6 cups Vegetable broth or some bouillon cubes dissolved in water
- 1 can chickpeas or other beans
- 1 tsp dried thyme
- 1 T Goya seasoning or garlic powder for extra flavor
- 1 tsp black pepper
- Salt to taste
- Dice carrot, celery, and onion (about medium dice). Mince the garlic and roughly chop the parsley.
- Heat a little bit of olive or vegetable oil in a large saucepan. Add onion, carrot, and celery (the mirepoix) and saute until beginning to soften, about 5-6 minutes. Add the garlic, saute 1 or two more minutes. Add parsley and thyme.
- Add the vegetable broth (or, 6 cups of water with a large cube of vegetable broth dissolved in). Add some salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low to a simmer.
- Drain, rinse and add the chickpeas. Add the juice and zest of one lemon.
- Continue to simmer until the vegetables are tender. Once the vegetables are done, add the spinach and wilt for one or two minutes.
- Remove from heat. Adjust for seasoning, and add a little more fresh lemon. Serve hot. Enjoy!
- Optional: add rice or orzo along with the broth, bring to a boil, then reduce heat and simmer until the rice is cooked.