Creamy Dill and Spinach Chickpea Soup
Growing up, I obsessed over dill pickle flavored everything — chips, dips, popcorn powder; you name it. Once I started tapping into my culinary side in my early 20s, I found every excuse that I could to incorporate dill into my (very mediocre) dishes. But as I discovered new ingredients and fell in love with new flavors — mostly when I started eating Japanese food — that bottle of dried up dill slowly got shifted and pushed to the back of the spice cupboard to make room for oversized bottles of Sriracha sauce and sesame oil.
My original plan with this soup was to make some sort of curried coconut chickpea blend until it donned on me; I should bring some dill back into my life. After all, both soup + chickpeas have seen their share of curry on this blog:
Time to switch things up, amirite?
Creamy Dill and Spinach Chickpea Soup
Dill pickle soup might sound like something young Dana would have come up with back in the day when my culinary experience was, erm, lacking… but this shiz is legit. It’s creamy, tangy, briny and oh-so-cozy.
One of my favorite things about pureed soups is that you have complete control over your texture and consistency. If you like a thinner soup, you stick with just one cup of plain Greek yogurt; if you want creamier, add more until you’re satisfied.
You do you.
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Get the Recipe:
Dill and Spinach Chickpea Soup
- 1 tablespoon of olive oil
- 3 cloves of garlic, minced
- 1/2 red onion, minced
- 3 cups of cooked chickpeas
- 4 cups of raw baby spinach
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon of toasted onion powder, regular onion powder is okay
- 2 teaspoons of dill, fresh or dry
- 2 cups of vegetable stock
- 1 cup of milk
- 3/4 cup of dill pickle brine
- 1/2 cup of dill pickles, diced
- 1 tablespoon of Dijon mustard
- 1 cup of plain Greek Yogurt
- High-power blender, food processor, or immersion blender.
- Heat olive oil in a stock pot over moderate heat.
- Add the minced garlic and onions. Stir often to prevent browning the garlic.
- When the garlic is fragrant and the onions are slightly translucent (approx. 3 minutes), add 2 cups of the cooked chickpeas; reserve the last cup for later.
- Add the raw baby spinach.
- Finally, add the kosher salt, ground black pepper, onion powder, and dill.
- Stir well, and allow to simmer until the spinach is mostly wilted. Add more olive oil if the stock pot seems dry.
- Once the spinach is wilted, add the vegetable stock, milk, the dill pickle brine, diced dill pickles, and Dijon mustard.
- Bring to a simmer and allow to simmer for approx. 10 minutes.
- Remove the stock pot from the heat.
- Carefully transfer the contents of the stock pot to a blender or food processor. You can do this in batches if you must. If using an immersion blender, then just turn down the heat and blend in the stock pot.
- Blend until your soup is a smooth puree.
- Add the plain Greek yogurt and blend again until smooth.
- This is where you want to do a taste test. Add seasoning if you need to.
- Carefully transfer the puree back to the stock pot and bring to a low simmer.
- Add the remaining chickpeas.
- Let the soup simmer for approx 15 minutes. It will thicken. If it doesn't thicken to your preference, add more plain Greek yogurt; stir well to ensure it's thoroughly mixed.
- Serve and garnish with chopped fresh dill or dry dill, a few croutons, an olive oil drizzle...whatever your heart desires!
21 Comments on “Creamy Dill and Spinach Chickpea Soup”
Dill is one of my favourites too! I’m going to make a vegan variation of this soup asap because I usually have all of these ingredients on hand AND this looks SO GOOD!
Yes this soup is beautiful! I love soup so I wonder what this would taste like. It sounds amazing!
Thanks, April! This is very bright and dill-y. If you enjoy dill, I definitely encourage you to give this a whirl!
What a gorgeous soup! Love the presentation!
Thanks, Dylan! Always trying to improve on the food styling front. I was happy with this one!
Yum! I really love soup and this looks so good ♥
Thanks, Summer! I’m already looking forward to making it again :)
Why have I never thought of making chickpea soup before?! Sounds delicious, as does that butternut soup!
Right? I don’t know what took me so long either. I was trying to be creative and made sure to Google “chickpea soup” to make sure it was an actual thing before even thinking about attempting it, haha. It turned out great, though!
The butternut squash soup will be coming up next week at some point, I’m hoping!
I love the sounds of this soup. I happen to love Williams Sonoma spices too. With a Ukrainian background….we do love our dill.
I’ve just come to learn that William Sonoma spices really are amazing! Have you tried the “Toasted Onion Powder”? It is unreal!
Ha–that must explain my lifelong love for dill. I’m part Ukrainian :)
Williams Sonoma dill…aren’t you fancy?! I’ve never used dill in a soup before but I HAVE paired chickpeas and dill together before so I trust you when you say this soup is as yummy as it looks. The bonus for me is that you get your protein along with your veggie intake here. Double win!
Bahaha–we received so many gift cards for William Sonoma after getting married. One of my “things to do” once we were all settled in was to organize my spices so that all of the jars matched. I was going to do a whole DIY apothecary-style spice display but I just couldn’t find the right bottles/labels so when we were at William Sonoma and saw these I was like, “THESE ARE IT. LET’S JUST BUY A TON OF THESE.” I must say, their spices are friggin’ fantastic!
Yes! So much goodness going on in this soup; it’s delicious and nutritious. Chickpea salad is so good. Ugh. I usually make it in the summer, but I’ve been pining for it lately.
This soup sounds delicious! I have just recently discovered my appreciation for dill. Growing up it was one of my least favorite herbs, I’m not sure why but fresh dill wow such an amazing flavor. Cant’ wait to try this soup!
Thanks Meaghan, I hope you enjoy it! I’ve always been obsessed with dill flavors.
This is just perfect for all this cold weather we’ve been having here. Your photos are lovely and delicious, and make me want to dive into that bowl of soup with a big spoon… And that’s saying a lot since I abhor ALL things with dill. I think I’ll just have to substitute dill for cilantro, basil or parsley when I make this.
Thanks so much, Ann! Haha, you abhor dill, and I abhor cilantro! I’m one of those people with the gene that makes cilantro taste like poison. This makes me sad, because most people seem to love it and claim it tastes like summer.
This sounds like a perfectly delicious dish to enjoy on a cold, snowy day…like today! Thank you for the recipe :)
You’re welcome! It has nice bright flavors reminiscent to summer, so it would be a great escape from a winter day :)