A vegan version of the Greek lemon chicken soup! The traditional version has an egg to make it creamy and in this I added puréed chickpeas 🙌🏻 I made this soup so many times last winter and have a feeling it will be on repeat again!
Sauté onion, carrots, and celery for 7-8 mins then add garlic and sauté 1 more min. Add 6 cups broth, rice, and 1 can of chickpeas. Bring to a Boil. Reduce to a low boil for 8 minutes. When it cooks- add 1/3 cup of chickpeas + 1/3 cup water or veggie broth to a blender or food processor. Blend until smooth (about 2 mins). Remove from heat and stir in the blended chickpeas (start with half) + lemon juice + spinach. Option to salt to taste + add a little dill! Enjoy!!
