Cilantro and Lemon Soup

Cilantro and Lemon Soup is a vibrant Moroccan-inspired dish that combines the freshness of cilantro with the zesty brightness of lemon. This vegan soup is both comforting and refreshing, making it a perfect main course for any occasion.

Ingredients

• Fresh cilantro - 100 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (canned, drained) - 100 grams
• Quinoa - 50 grams
• Water - 1 liter

Steps

1. In a large pot, heat the olive oil over medium heat and add the chopped onion, sautéing until translucent (about 5 minutes).
2. Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 5 minutes until the vegetables are softened.
3. Add the ground cumin, salt, and black pepper, stirring to combine, and cook for 1 minute to release the spices' flavors.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Rinse the quinoa under cold water, then add it to the pot, reducing the heat to a simmer and cooking for 15 minutes or until the quinoa is fluffy.
6. Stir in the drained chickpeas, lemon juice, and lemon zest, and let the soup simmer for another 5 minutes to heat through.
7. Remove the pot from heat and add the fresh cilantro, stirring it into the soup.
8. Using an immersion blender, blend the soup until smooth, or leave it chunky if preferred.
9. Serve hot, garnished with extra cilantro if desired.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from cilantro, which may help reduce inflammation.
• High in fiber due to chickpeas and quinoa, promoting digestive health.

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