Very Good for Your Health and Mine Vegetarian Lemon Pepper Soup
Brighten your day and boost your health with this "Very Good for Your Health and Mine Vegetarian Lemon Pepper Soup," a zesty and heartwarming dish brimming with vibrant vegetables and wholesome ingredients. Crafted with nutrient-rich chickpeas, baby spinach, and a medley of fresh produce like zucchini, carrots, and celery, this soup is a powerhouse of vitamins and antioxidants. The invigorating blend of freshly squeezed lemon juice, aromatic lemon zest, and a peppery kick makes every spoonful a refreshing delight. Perfectly balanced with a light vegetable broth base, this soup is quick to prepare, taking just 15 minutes of prep and 25 minutes of cooking time. Garnished with fresh parsley and served piping hot, it’s an irresistible, immune-boosting bowl of comfort. Ideal for a light lunch or a warming dinner, this vegan lemon pepper soup is as delicious as it is nourishing, helping you stay healthy while satisfying your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 minced garlic cloves
- 2 chopped celery stalks
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 cup cooked chickpeas
- 2 cups baby spinach
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons, freshly ground black pepper
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, chopped celery, and diced carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini and sauté for 2 more minutes.
Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes.
Stir in the cooked chickpeas and baby spinach. Allow the spinach to wilt, cooking for another 2-3 minutes.
Add the fresh lemon juice, lemon zest, and freshly ground black pepper.
Taste the soup and adjust seasoning with salt, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot and enjoy your nourishing Lemon Pepper Soup!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 47.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4541 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
