• Prep-time: / Ready In:
  • Makes 6½ cups
  • Serving size: 1½ cups
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With chickpeas, lemon, and tahini, this nourishing soup echoes the bright, creamy flavors of hummus in cozy soup form—perfect when you’re under the weather or simply want something quick and comforting. Thanks to canned chickpeas, it comes together quickly and is on the table in 30 minutes. Tahini adds richness, thyme brings a savory herbal note, and lemon zest and juice keep it vibrant. You can substitute any hearty green, such as spinach or chard, for the kale.

For more inspiration, check out these tasty ideas:

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Ingredients

  • 2 to 3 lemons
  • 4 cups low-sodium vegetable broth
  • 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
  • 2 tablespoons tahini
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon sea salt
  • 4 cups chopped kale
  • 2 tablespoons pure maple syrup

Instructions

  • Remove 2 teaspoons zest and squeeze ½ cup juice from lemons; reserve zest for serving. In a 6-quart Dutch oven combine lemon juice and the next seven ingredients (through salt). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
  • Using an immersion blender, blend soup until partially blended but still with large chunks. (Or transfer 2 cups soup to a regular blender; cover and blend until very smooth. Return to Dutch oven.)
  • Stir in kale and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kale is wilted. Top servings with lemon zest.
Nutritional Information:

Per serving (1½ cups): 289 calories, 47 g carbohydrates, 11 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 230 mg sodium, 11 g fiber, 11 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of recipe developer and nutritionist Kathryn Hendrix (nee Standing)

About the Author

Kathryn Hendrix, RDN, LD

Kathryn Hendrix (née Standing) has a bachelor of science in dietetics from Iowa State University and degree in culinary arts from Johnson & Wales University. Hendrix worked clinically in behavioral health as a registered dietitian, while also developing low-inflammatory and vegan meals for therapeutic diets. She has over 10 years culinary experience, including as a chef in Colorado, and she has been cooking vegan her whole life. She now serves as a culinary specialist in a test kitchen, testing and developing recipes and specializing in whole-food, plant-based; vegan; and gluten-free.
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