Lemony Chickpea Soup
By Lisa Shanken
January 12, 2016
Lemony Chickpea Soup
Ingredients
- 1 tbsp coconut oil
- 1 onion chopped
- 3 cloves garlic chopped
- 4 cups vegetable broth
- 2 14.5 oz cans garbanzo beans rinsed and drained
- 1 cup light coconut milk
- 1/4 cup Fresh lemon juice
- 2 tbsp parsley chopped
- 1 tsp sea salt
Instructions
- In a large sauce pan or Dutch oven, heat the coconut oil. Add the onion and garlic and cook for 1-2 minutes.
- Add in the vegetable broth and the garbanzo beans, and bring to a boil. Once boiling, cover and let simmer for 15 minutes.
- Using a blender or hand held immersion blender, puree the mixture so that it coarsely pureed with some chunks of beans left.
- Add in the coconut milk, lemon, parsley, and salt, and cover and simmer for another 5-10 minutes. Serve and enjoy.
Notes
Nutrition
Calories: 317kcalCarbohydrates: 44gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1463mgPotassium: 608mgFiber: 11gSugar: 11gVitamin A: 800IUVitamin C: 27.2mgCalcium: 80mgIron: 4.7mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.