This fresh, light and zesty soup is ready in less than an hour, but I like it even better when it sits for a few hours before serving. It’s the kind of brothy, spicy soup I’m inclined to order for delivery when I’m feeling chilly or under the weather, but this is far less greasy, not to mention, inexpensive. Charging onward with my goal to bang out one new batch of soup every weekend to bring to work for lunch, this recipe will be a warm welcome at my desk later this week.
[Note: If you don't have an immersion blender, or just don't feel like blending, don't worry about it. I'm just a little finicky about texture. You're free to just cut your vegetables a bit smaller and leave it at that].
- 2 t olive oil
- 1 yellow onion, medium dice
- 2 celery stalks, medium dice
- 3 cloves garlic, minced
- 1 potato, medium dice
- 1 t crushed red pepper flakes
- 2 c cooked chickpeas (or 1 15 oz can)
- 4 c vegetable broth
- 5 oz fresh baby spinach (or about 5 big handfuls)
- ½ t salt
- 2 T fresh lemon juice
- In a large pot, heat olive oil. Over medium heat, add in onion, garlic and celery and saute about 5 minutes. Stir in potato and red pepper flakes and cook another 5 minutes.
- Add vegetable broth and bring to a simmer. Lower heat and cover. Cook about 25 minutes until ingredients are very soft. Turn off heat.
- Puree with a hand mixer so that half to three-quarters of the vegetables are blended and broth has thickened slightly.
- Place soup over medium heat again and add in chickpeas, spinach and salt, stirring to combine. Cover and simmer about 10 minutes. Add lemon juice and simmer, uncovered another 5 minutes.