Creamy Veggie Chickpea Potato Soup for Cozy Days

This hearty Vegan Chickpea Potato Soup is a nutrient-packed powerhouse perfect for cozy days, embodying warmth and comfort in every bowl.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups vegetable broth Use vegetable broth for enhanced flavor.
1 medium onion, chopped Shallots or leeks can be substituted.
3 cloves garlic Fresh is best for potency.
0.5 cup chopped tomato Substitute with canned tomatoes if fresh are unavailable.
0.125 tsp fennel seeds Optional for those who prefer a milder scent.
0.5 tsp onion powder Can be substituted with fresh onion if desired.
0.25 tsp garlic powder Can be substituted with fresh garlic if desired.
0.125 to 0.25 tsp cinnamon Adjust based on personal preference.
0.5 tsp oregano Can replace with Italian seasoning or fresh herbs.
0.5 tsp thyme Can replace with Italian seasoning or fresh herbs.

For the Vegetables

1 large potato, cubed Yukon gold or white potatoes work well.
0.75 cup carrots Alternatives include parsnips or sweet potatoes.
0.5 cup other vegetables Customize with bell peppers, mushrooms, zucchini, or broccoli.

For the Protein

1.25 cups cooked chickpeas Other beans can be substituted.

For Flavor Adjustments

0.5 to 0.75 tsp salt Adjust according to taste.
1 cup non-dairy milk Coconut, almond, or cashew milk are great options.
2 cups spinach Substitute with kale if desired.
freshly ground black pepper Add to taste.
lemon juice Optional for brightness.

Equipment

Instant Pot
Saucepan

Method

Step-by-Step Instructions

In your Instant Pot, add vegetable broth, chopped onion, and minced garlic. Set the pot to sauté mode and cook for about 5 minutes until the onion becomes translucent and golden.
Stir in chopped tomatoes, fennel seeds, oregano, thyme, and a sprinkle of cinnamon. Cook for an additional 3 minutes while stirring frequently.
Add cubed potato, diced carrots, and cooked chickpeas to the pot. Pour in non-dairy milk and sprinkle salt over the ingredients. Stir thoroughly.
Secure the lid on the Instant Pot, set it to manual high pressure for 5 minutes, then allow pressure to release naturally for about 10 minutes.
Add fresh spinach to the soup and stir gently, allowing it to sauté for about 1-2 minutes until it wilts.
Taste and mix in freshly ground black pepper and optional lemon juice. Adjust salt levels if needed.
Ladle the soup into bowls and enjoy hot, paired with artisan garlic bread or crispy crackers.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Customize ingredients as needed and remember to sauté onion and garlic until golden for maximum flavor.

Tried this recipe?

Let us know how it was!