Lemony Chickpea Tahini Soup
This soup is like a cozy hug in a bowl, brightened by the zesty lemon and creamy tahini. It's my go-to for a quick, nourishing meal on chilly days.
I first stumbled upon this recipe when I was looking for something comforting yet light.
The combination of chickpeas and tahini not only adds a beautiful creaminess but also packs a punch of protein!
I love how the lemon lifts the flavors and gives the soup a refreshing twist.
It's become a staple in my kitchen, and I find myself making it whenever I need a warm, soul-soothing meal.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tahini is a wonderful, creamy addition that gives this soup its richness. If you don’t have tahini, you could try almond vegan butter, but the flavor will be different. Fresh lemon juice is key here; bottled just doesn't have the same brightness. And if you're feeling adventurous, you can add some cumin or smoked paprika for a twist!
Tips & Notes
- •I keep my tahini in the fridge to keep it fresh and prevent it from separating.
- •If you like a little heat, a pinch of red pepper flakes gives it a nice kick!
Recipe Variations
- •Sometimes I throw in a handful of spinach or kale for extra nutrients and color.
- •If you're a fan of coconut, a tablespoon of coconut milk stirred in at the end is heavenly.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It also freezes beautifully, so feel free to batch cook and save some for later!
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for about 3-4 days. Just reheat gently on the stove.
What can I serve with this soup?
I love pairing it with some crusty whole-grain bread or a simple salad on the side. It's a lovely combo!
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This soup is like a cozy hug in a bowl, brightened by the zesty lemon and creamy tahini. It's my go-to for a quick, nourishing meal on chilly days.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it's translucent.
- 2
Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
- 3
Pour in the vegetable broth and bring the mixture to a boil.
- 4
Once boiling, add the chickpeas. Reduce the heat and let it simmer for 10 minutes.
- 5
Remove the pot from heat and stir in the tahini, lemon juice, lemon zest, salt, and black pepper. Blend the soup using an immersion blender until smooth, or transfer to a blender in batches.
- 6
Taste and adjust seasoning if necessary. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
- 7
Serve warm, garnished with fresh parsley, and enjoy!
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