Lemon Chickpea Soup (V)

Vegan Lemon Chickpea Soup

3-4 tbsp olive oil

4 large carrots, chopped

1 white onion, diced

6 cloves garlic, minced

1 lemon, zested and juiced

8 cups water

1/4 cashew butter (or you can do what I did: blend 1 cup of cashews until smooth then measure out 4 spoonfuls for the soup. Save the rest to enjoy throughout the week!)

2 tsp apple cider vinegar

2 tsp ground pepper

1 tsp sea salt

2-3 large kale leaves

2 cans garbanzo beans (drain and save the liquid —> aquafaba is great in baking!)

Instructions:

Add olive oil to a heated pot, allow oil to heat for about 1 minute

Add the carrots, onions, black pepper and sea salt into the pot and stir occasionally until onions are soft and golden, about 3 minutes

Squeeze in the lemon juice and add the zest and minced garlic, then stir every so often for another minute or so (you should really start smelling the flavors come alive at this point!)

Pour in the water and bring to a boil

Stir in the apple cider vinegar and cashew butter until fully melted into the broth

Mix in the drained chickpeas and kale, let sit on a soft boil for about 5 minutes

Serve as is or with a toasted piece of sourdough!

You can add noodles into the soup as well for a heartier vegan take on a classic comforting chicken noodle soup!