Name: Chickpea and Lemon Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
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

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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.

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Chickpea and Lemon Soup Recipe:

Chickpea and Lemon Soup

Chickpea and Lemon Soup - Fresh and zingy. A great lunch for only 180 cals per portion. Gluten free and Vegan too.

5 from 1 vote

Print Rate

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Course: Lunch

Cuisine: British

Servings: 3 servings

Author: Nicky @ Kitchensanctuary.com

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

Leftovers: If you don't eat it all straightaway, then wait for the soup to cool and refrigerate. You can also freeze the soup for another time.

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts

Chickpea and Lemon Soup

Amount Per Serving

Calories 180 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 638mg 27%

Potassium 391mg 11%

Total Carbohydrates 31g 10%

Dietary Fiber 7g 28%

Sugars 3g

Protein 7g 14%

Vitamin A 127.1%

Vitamin C 4.9%

Calcium 7.7%

Iron 12.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Chickpea and Lemon Soup

Chickpea and Lemon Soup Recipe: