Light spring or summer soup with chickpeas, fennel, lemon and dill

dinner | soup

(sweet) potatoes | legumes | warm soup

Jump to Recipe

I just love the combination of lemon and dill. It brings instant sunshine in a bowl. And this soup doesn’t need much else: I added chickpeas, potato, fennel, red onion and a bit of paprika powder and black pepper. If you don’t eat fatfree you can drizzle some extra virgin olive oil as a topping.

Ingredients

Lemon – I used one large lemon, both the zest and the juice, in the soup. If you want slices as garnish on top, it’s best to take a second lemon.
Dill – Take a handful of fresh dill and just sprinkle it into the soup. Please dont use dried dill, it takes away part of the sunshine in this bowl.
Chickpeas – I used a can because then this soup is ready in 15 minutes. If you have time, soak the chickpeas overnight and boil them for 1.5 hours, then add in the rest. Then, don’t forget to skim the foam that comes up in the first 15 minutes.
Potatoes – Very finely diced so they are done quickly en give a nice texture.
Fennel – One bulb, cut in bite size pieces.
Onion – I used a red onion for its soft and a bit deeper taste, but especially for the pink colours.
Paprika powder and black pepper
Extra virgin olive oil – Optional, to drizzle into you bowl.

FAQ’s

Is this soup vegan?

Yes.

Is this soup Medical Medium?

Yes, it’s gluten, dairy, egg, soy and corn free.

Is this soup ok for cleansing?

No, chickpeas are legumes. Don’t eat legumes on a cleanse.

Is this soup fatfree?

Yes, without the olive oil off course. For MM chickpeas are categorized as fatfree, although they contain 6% fat and are higher in fat than other legumes. Because those fats are not overt or radical fats.

Is this soup AIP paleo?

No, chickpeas (legumes) and potatoes (nightshade) are not paleo.

Large pink bowl with a colourful summer or spring soup with fennel potato lemon and dill. Vertical orientation.

Light spring or summer soup with chickpeas, fennel, lemon and dill

ME (Marjolein Eikenboom)

This recipe may contain

affiliate links

A bowl of sunshine that's perfect for a light spring or summer lunch. With chickpeas, potato, fennel, red onion and of course lemon and dill.

Rate Pin Print

Cook Time 15

Total Time 15

Servings large bowls

Calories 171

Course dinner, soup

Dish (sweet) potatoes, legumes, warm soup

Cuisine European, Greek, Italian, Mediterranean

Holiday Easter

Equipment

soup pan

Ingredients

1 can chickpeas canned or 1 cup dried
1 cup potatoes peeled and diced
1 bulb fennel
1 red onion
1 lemon extra for garnish
1 handful dill fresh
1 tbsp paprika powder
½ tsp black pepper

Optional

1 to 2 tbsp extra virgin olive oil leave out for fatfree

Instructions

For this soup no frying or baking is needed. Just add everything to boiling water, in steps.
Heat up 3 cups of water.
Peel and cut the potato in smaller pieces than regular cubes, and add. This needs 15 minutes in total. Everything else needs a bit shorter and in between you'll have enough time to prepare every step.
Cut the fennel into bitesize pieces and add.
Cut the onion into small quarter rings and add.
Add the chickpeas (canned).
Wash the lemon well and zest. Then juice it. Add both, together with the paprika powder and black pepper.
Tear up the dill and add, but leave some to garnish.
Serve in two bowls with some dille on top. And optional extra slices of lemon and a drizzle of extra virgin olive oil.

With dried chickpeas

First soak overnight. Then cook in about 5 cups of water. In the 15 first minute skim off the foam on top. After 1½ hours follow the same step as with canned chickpeas starting with the potatoes