Name: Lemon Dill Potato Soup with Crispy Chickpeas Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 4 large russet potatoes, peeled and diced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup water; 1 cup unsweetened almond milk or other plant-based milk; 1 tablespoon olive oil; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; ½ teaspoon smoked paprika; 2 tablespoons fresh dill, chopped; Zest and juice of 1 lemon; 1 can (15 oz) chickpeas, drained and rinsed; 1 teaspoon smoked paprika (for chickpeas); ½ teaspoon garlic powder (for chickpeas); 1 tablespoon olive oil (for chickpeas); Optional garnish: extra dill, lemon zest, or microgreens

Description

A warm, comforting bowl of Lemon Dill Potato Soup with Crispy Chickpeas is the perfect way to brighten any cozy evening. Creamy potatoes, fresh dill, and a splash of lemon create a flavorful, aromatic base, while roasted chickpeas add a satisfying crunch. Ideal for casual family dinners or impressing guests with a simple yet elegant meal, this soup combines comfort and freshness in every bite.

Ingredients

Scale

4 large russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup water
1 cup unsweetened almond milk or other plant-based milk
1 tablespoon olive oil
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons fresh dill, chopped
Zest and juice of 1 lemon
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika (for chickpeas)
½ teaspoon garlic powder (for chickpeas)
1 tablespoon olive oil (for chickpeas)
Optional garnish: extra dill, lemon zest, or microgreens

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Instructions

Preheat the oven to 400°F (200°C). Toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, shaking halfway through. Set aside once golden and crisp.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion for 5–7 minutes until soft and translucent. Add minced garlic and cook 1–2 minutes until fragrant.
Add the diced potatoes and stir to coat with the aromatics. Pour in the vegetable broth and water, ensuring the potatoes are submerged. Season with salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
Remove from heat and blend the soup with an immersion blender until smooth and creamy. Alternatively, blend in batches using a regular blender. Return to the pot.
Stir in the almond milk, fresh dill, lemon zest, and lemon juice. Taste and adjust seasoning as needed.
Warm the soup over low heat for 2–3 minutes to meld flavors, avoiding boiling to preserve the freshness of dill and lemon.
Ladle soup into bowls and top each serving with roasted chickpeas. Garnish with extra dill, lemon zest, or microgreens if desired.
Serve immediately while chickpeas are crunchy. Pair with crusty bread or a light salad for a complete meal.

Notes

For extra creaminess, stir in a tablespoon of vegan butter or cashew cream.
Store roasted chickpeas separately to maintain crunch. Re-crisp in the oven if needed.
Adjust lemon and dill to taste for more brightness or herbal flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes