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A bright and cozy one-pot soup featuring spring vegetables, chickpeas, and fresh herbs in a savory lemony broth. Vegetarian, dairy-free, and gluten-free — perfect for weeknights, meal prep, or a seasonal reset.
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Course: Soup
Cuisine: Mediterranean
Calories: 255
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large leek or bunch of green onions, whites/light green sliced (save dark greens)
  • 3 cloves garlic, minced
  • 1 lb baby potatoes, cut in 1-inch pieces
  • 4 cups vegetable stock (low sodium)
  • 1/4 tsp fine sea salt, plus more to taste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup peas (fresh or frozen)
  • 1/2 lb asparagus, sliced 1-inch
  • 2 cups tender greens (spinach/chard), ribboned
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill or tarragon
  • 1–2 tbsp fresh lemon juice
  • Optional pinches: ground coriander, mild chili flakes

Equipment

  • 6–7 quart heavy pot For simmering and stirring with room
  • ladle For serving soup
  • wooden spoon For stirring ingredients
  • citrus squeezer For fresh lemon juice

Method
 

  1. Warm olive oil over medium heat. Add the pale parts of the leek or green onions and a pinch of salt. Cook 2–3 minutes until tender-sweet. Add garlic; cook 30–60 seconds.
  2. Stir in potatoes and coat them in the aromatics for 1 minute.
  3. Pour in stock; bring to a gentle simmer. Cover slightly and cook 10–12 minutes until potatoes are nearly tender.
  4. Add chickpeas and peas; simmer for 5 minutes.
  5. Add asparagus and cook 2–3 minutes until crisp-tender.
  6. Fold in greens and the dark green onion tops; cook for 1 minute.
  7. Off heat, stir in parsley, dill, and lemon juice. Taste and adjust salt and acidity. Let rest 2 minutes before serving.

Nutrition

Calories: 255kcalCarbohydrates: 32gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 390mgPotassium: 730mgFiber: 7gSugar: 5gVitamin A: 2800IUVitamin C: 32mgCalcium: 85mgIron: 3mg

Notes

This soup is naturally vegetarian, dairy-free, and gluten-free (with GF stock). It tastes even better the next day. You can lighten it by reducing potatoes and increasing greens, or make it creamy by blending a portion or whisking in yogurt off heat. Serve with flatbread or crusty bread, and garnish with chili flakes, fresh herbs, or a lemon wedge for a finishing touch.

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