This Chickpea and Lemon Soup is super fresh and zingy. A great lunch for only 180 cals per portion and its gluten free and Vegan too.
I think it’s fair to say I’ve had a few too many cakes lately….. In an attempt to balance out the naughty stuff, I made this lovely, healthy chickpea and lemon soup, which is actually quite filling considering it’s only 185 calories per serving.
I don’t tend to count calories on food, (unless I’m congratulating myself on how healthy it is!!) But I thought it would be good to start building up a few low cal recipes as a go-to for those days when I want to eat a little lighter without feeling like I’m missing out. So I’ve started a new category called ‘Skinny Eats’. My intention is to add tasty meals that are no more than 500 calories. I may add a few low calorie snacks in there too. It’s simple to make, and you can really add whatever veg you’ve got lying about. I had some sweet potatoes in the cupboard, which are always great in soup as they add a silky sweetness and also help to thicken the soup. Carrots, butternut squash, parsnips or peppers would also be good.
Chickpea and Lemon Soup Recipe:
Chickpea and Lemon Soup
Ingredients
- 10 sprays Fry Light cooking spray
- 1 onion diced
- 1 clove garlic crushed
- 1 medium sweet potato approx. 200g, peeled and diced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 400g (14oz) tin of chickpeas drained and rinsed
- 900 ml cold water
- 20 g vegetable bouillon powder
- Juice of 1 lemon
- Pinch of Salt and pepper
Instructions
- Spray a pan with 10 sprays of Fry Light, add the onions and cook on low for a couple of minutes. Then add in the garlic, give a quick stir and cook for another minute.
- Add in the rest of the ingredients except the lemon juice, bring to a boil, then turn down and simmer for 25 mins.
- After 25 mins, take the soup off the heat and carefully blend using a hand blender. If it looks a little thick, add a bit of boiling water.
- Pour in half the lemon juice, stir and test the soup, you can then add in more lemon juice and seasoning according to taste. I prefer to use all of the lemon juice, but this does make the soup quite zingy, so it's best to start off small and add in until it tastes right to you.
- Pour into three bowls and serve (You may want to add a bit of lemon zest and chopped parsley to garnish).
Recipe Notes
Nutritional Information
