American•healthy
Chickpea and Turnip Lemon Soup
A light and completely vegan chickpea and turnip lemon soup that's low in calories and fat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15.5 ounces can chickpeas (drained and rinsed)
- 2 turnips (peeled and chopped bite size)
- 1/2 teaspoon dry oregano
- 2 cloves garlic (minced)
- 3 sprigs thyme
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon curry powder
- 4 1/2 cups water
- juice of 1 lemon
- 2 tablespoons flat leaf parsley (finely chopped) optional
- 2 tablespoons extra virgin olive oil, optional
- salt and pepper to taste
Instructions
- 1
In a large pot over medium heat, add chickpeas, turnips, oregano, garlic, thyme, turmeric, curry powder and water and bring to a boil. Lower heat and simmer for 15 minutes, or until turnips are tender.
- 2
Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.
- 3
Stir in lemon juice and olive oil and season with salt and pepper.
- 4
Serve topped with parsley.