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Soup for the Soul

Serves: 4

Ready in: 30 to 60 mins

Vegan Friendly

My plant-based version of the classic chicken and lemon soup. Here, chickpeas provide the protein and give a deliciously thick and creamy texture. It will thicken in the fridge, so just warm it up and stir well, to serve. The lemon lends a refreshing lift, perfect for a chilly summer or early autumn evening. Simply Good For You by Amelia Freer is available to buy now from (Michael Joseph, £22).

Soup for the Soul Recipe: Veggie Magazine


1x 400g tin of chickpeas, drained and rinsed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 litre vegetable stock
zest and juice of 1 lemon

To serve:

roasted chickpeas (optional)
a pinch of chilli flakes (optional)
chopped fresh parsley


  • In a large non-stick saucepan, sauté the onions and garlic in about 1 tablespoon of olive oil for 10-15 minutes, until soft. Don't let them brown.
  • Add the carrots and cook for a further 5-10 minutes, stirring occasionally to prevent the vegetables catching. Add a little water if needed.
  • Add the chickpeas, mix well, then pour over the stock. Bring to the boil, then reduce to a simmer for 10 minutes.
  • Add the lemon zest and juice, and blend until smooth – either cool for 10-15 minutes and blend with a stick blender, or cool completely if using a blender or food processor.
  • Reheat gently or cool before serving as desired. Serve sprinkled with roasted chickpeas, chilli flakes, if using, and chopped parsley.
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