Greek Lemon Soup With Chickpeas

a blue and white flowered bowl filled with greek lemon and rice soup, with carrots, kale and chickpeas visible in the soup. There is another bowl in the background, and they are on a dark wooden surface

Greek Lemon Soup With Chickpeas

Brighten up your day with this comforting Greek lemon soup with chickpeas recipe! The healthy ingredients have many nutritional benefits, and it's vegan and Mediterranean diet friendly!

5 from 3 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Dinner, lunch

Cuisine American, Mediterranean

Servings

Calories 343 kcal

Ingredients

2 small white or yellow onions, chopped
3-4 carrots, peeled and chopped
1 1/2 cups chopped kale, stems removed
1 small bunch of thyme (about 15 stems, don't bother removing the leaves from the stems, they will fall off while cooking)
10 sage leaves, finely chopped
1 1/4 cups uncooked white or brown rice (opt for brown for healthier option)
1 tsp ginger spice
1 tsp chopped fresh ginger or squeeze ginger if you have it
1 tsp turmeric
8 cups vegetable stock
juice of 1 large lemon
1 15.5 oz can of chickpeas
ground black pepper, salt as needed (I did not add any salt)
2 tbsp coconut oil or olive oil

Instructions

Heat coconut oil in a large dutch oven over medium-high heat, and toss in the chopped onion and carrots. Sauté until the onions are beginning to become translucent, about 4 minutes.
Add the rice, sage, thyme, turmeric, ginger powder, chopped fresh ginger, and saute for about 60 seconds, stirring frequently.
Pour in the 8 cups of vegetable broth. Toss in the rinsed can of chickpeas, and squeeze in the juice of one lemon.
Bring the broth to a simmer, then reduce to low and cook until the rice is done, which takes about 25-30 minutes (taste test it to make sure). Toss in the kale, stir and remove from the heat. Carefully, using a spoon or fork, remove the thyme stems.
Garnish with fresh cracked black pepper, and enjoy!

Notes

Tips:

Don't bother removing the thyme leaves from the stems. Just toss them in the soup, and they will fall off on their own. Just remember to remove the stems when the soup is done!
TO STORE IT - Allow the soup to come to room temperature, then transfer to an airtight container. Keep it in the refrigerator for up to 4 days.
TO FREEZE IT - Allow the soup to come to room temperature, then transfer to an airtight, freezer safe container. This soup can freeze for up to 3 months. Make sure you label your container with the date!

Nutrition

Calories: 343kcalCarbohydrates: 63gProtein: 6gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1930mgPotassium: 385mgFiber: 4gSugar: 8gVitamin A: 11170IUVitamin C: 33mgCalcium: 115mgIron: 2mg

Keyword greek lemon soup, soup with chickpeas

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