Chickpea and Turnip Lemon Soup

5 from 2 reviews

A light and completely vegan chickpea and turnip lemon soup that’s low in calories and fat.


  • 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


  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.


This chickpea, turnip and lemon soup will keep refrigerated for 3-4 days.


Keywords: recipe, appetizer, healthy, vegan, vegetarian, gluten-free

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