Name: Chickpea and Turnip Lemon Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Cuisine: American
Ingredients: 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

Chickpea and Turnip Lemon Soup

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

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 people 1x
Category: Soups
Method: Stove top
Cuisine: American

Scale

Ingredients

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

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.
Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.
Stir in lemon juice and olive oil and season with salt and pepper.
Serve topped with parsley.

Notes

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

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

Find it online: https://pickledplum.com/chickpea-turnip-lemon-soup/