Name: Vegan Cream of Chickpea Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 4 cups cooked chickpeas; 6 cups water or vegetable broth, divided; 2 teaspoons cooking oil; 1/2 red onion, minced; 3 cloves garlic, minced; 1 hot chilli pepper, minced; 4 celery sticks, sliced; 1 carrot, sliced; 1/2 cup chopped broccolini or gailan (Chinese broccoli); 1/4 cup lemon juice; 1 teaspoon salt

This cream of chickpea vegetable soup makes a delicious lunch or starter that’s low in fat but high in plant-based nutrients. Using home-cooked or canned chickpeas, you can have it ready to eat in less than 30 minutes. Click here for the printable recipe.

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Watch me make the Cream of Chickpea Vegetable Soup at 1:24.

More delicious vegan recipes with chickpeas:

Vegan Meringue

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Printable recipe for Cream of Chickpea Vegetable Soup

Yield: 4 servings

Vegan Cream of Chickpea Vegetable Soup

A whole foods based creamy vegetable soup using smoothly blended chickpeas instead of cream or refined starches. Low in fat, high in nutrients and flavour! Using home-cooked or canned chickpeas, you can have this soup ready in 30 minutes or less.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

4 cups cooked chickpeas
6 cups water or vegetable broth, divided
2 teaspoons cooking oil
1/2 red onion, minced
3 cloves garlic, minced
1 hot chilli pepper, minced
4 celery sticks, sliced
1 carrot, sliced
1/2 cup chopped broccolini or gailan (Chinese broccoli)
1/4 cup lemon juice
1 teaspoon salt

Instructions

Blend 4 cups of cooked chickpeas with 4 cups of cooking water or vegetable broth until very smooth.
In a large pot over high heat, stir-fry onion, garlic and hot pepper in a little oil.
After 30 seconds, add the celery and carrots. Stir-fry until the celery is cooked but still crisp. Add gai lan, if using. Add the chickpea puree and as much extra broth as you like. Lower temperature to medium and cook until the soup is bubbling. Add lemon juice and salt. Taste and adjust for salt.

Notes

As with most soups, it's even better the next day.

Nutrition Information:

Yield:

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 462Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 1264mgCarbohydrates: 59gFiber: 15gSugar: 12gProtein: 25g

Nutritional Information automatically calculated by a plugin and may not be correct.

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Showing 2 comments

Daisy March 7, 2019
Reply

I switched it up a little because I needed to use the veggies I had but this was amazing. So hearty! Thanks Mary 🙂
- Mary March 7, 2019
  Reply
  
  Yay! That’s wonderful to hear. Thanks, Daisy 🙂