Chickpea Quinoa Lemon Parsley Soup

Chickpea Quinoa Lemon Parsley Soup

Chickpea Quinoa Lemon Parsley Soup

So simple. So basic. So delicious. This soup rings all of the bells for me. In fact, it’s made entirely from ingredients that I keep in my kitchen as staples. I realize that not everyone, perhaps, keeps fresh lemon and fresh parsley on hand. I suppose you could try making this chickpea quinoa lemon parsley soup with dried parsley and bottled lemon juice, but listen. It will not be as good. I promise you. I definitely use dried parsley sometimes, but bottled lemon juice? Nope. It doesn’t even taste like lemon to me. (Do a side by side taste test and see for yourself!)

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

Recipes like these are gems. Delicious and nutritious just the way it is but so easy to throw in whatever other veggies are in season and that you happen to have on hand. Carrots, diced tomatoes, zucchini, cauliflower, broccoli, bell peppers, mushrooms…any of these additions would be delicious.

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

Another bonus is that this soup is fast to throw together. If you don’t have a food processor for the first step, you can chop the parsley and minced the garlic, it will just take a couple more minutes.

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

If you want to make it fully plant-based/vegan, simply omit the hard boiled eggs. Easy! A good alternative or additional garnish to the egg would be sliced avocado, perhaps. This soup is great as a light lunch, especially when paired with a salad. Possibly with a glass of white wine, too. How can you go wrong? 🙂

Chickpea Quinoa Lemon Parsley Soup
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Ingredients

  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • 1 bunch of fresh Italian parsley
  • 3 cups cooked chickpeas (two 15 oz cans)
  • 6 cups vegetable broth
  • 1 cup quinoa
  • 1 lemon, cut into wedges
  • hard boiled eggs, to garnish (omit for vegan version)
  • chopped Italian parsley, for garnish

Directions

  1. Place onion. Garlic, and bunch of Italian parsley in food processor. Process until finely chopped.
  2. Heat olive oil in medium saucepan. Place processed mixture into pan and sauté for five minutes or so.
  3. Stir in vegetable broth and chickpeas and heat through.
  4. Bring to boil and add quinoa. Cook until quinoa is done, about 10-15 minutes. Taste and adjust seasoning as needed with salt and pepper. Add more broth or water if the soup becomes too thick.
  5. Serve and top with hard boiled eggs, lemon wedges, and parsley.
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https://www.theartfulappetite.com/chickpea-quinoa-lemon-parsley-soup/

This Chickpea Quinoa Lemon Parsley Soup is made of staples in my kitchen and oh so delicious and nutritious!

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