Lemon & Parsley Chickpea Soup
This delicate, clean-eating chickpea soup couldn’t be easier to make and is a great way to use up tins of chickpeas that are languishing at the back of your cupboard. The fresh, vibrant flavours of parsley and lemon in this recipe, lift this soup into something really special.
- Using a large saucepan, cook the onions gently in the olive oil for approximately 10 minutes until translucent. Don’t allow the onions to brown.
- Add the celery, carrot and chickpeas and stock to the saucepan. Stir and simmer for 15 minutes until the vegetables are cooked through and soft.
- Allow to cool slightly and then put the vegetables and stock in a blender. Add the parsley, the finely grated rind of the lemon and 1 tbsp of lemon juice. Blend well until smooth.
- Return to the saucepan and warm through again, adding additional seasoning if necessary before serving.