If you’re looking for something to eat that feels clean, fresh, and light on the stomach, this soup is it! 


6 tablespoons olive oil

1 dried red chili, seeds removed and finely chopped

3 cloves garlic, minced

2 stalks celery, chopped, plus leaves from 1 bunch

2 green onions, chopped

4 cups water

4 teaspoons vegetable stock paste

1 can chickpeas, drained

1 cup parsley with stems

¼ lemon, juiced

½ cup greek nonfat plain yogurt

Salt to taste


  1. Over medium heat, warm 3 tablespoons of olive oil with dried chili and garlic in a soup pot. Let the garlic get crispy. Empty contents into a small bowl. Set aside.
  2. Add the celery stalks and the white part of the green onions into the pot with the remaining 3 tablespoons of olive oil. Set aside the green parts of the green onion and the celery leaves. Allow the celery and onion to soften
  3. Add the water, and vegetable stock paste. Bring the soup to a boil.
  4. Add the chickpeas and reduce the heat and allow it to simmer until the chickpeas are soft (about 5 minutes)
  5. Meanwhile, toss the parsley, celery leaves, and green onion with lemon juice and salt. 
  6. Meanwhile, mix the yogurt and salt in a small bowl
  7. Serve the soup in a bowl with a dollop of yogurt and greens on top. Drizzle on the pepper-infused olive oil

Serves 4

Exchanges per serving: 5 fat, 3 protein, 2 starch, 2 vegetable

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