Vegan Creamy Chickpea Broccoli Soup

Broccoli chickpea soup is a nutritious, plant-based dish made with hearty chickpeas, a head of broccoli, and other vegetables cooked in a flavorful broth. This cozy vegan soup is guilt free, low calorie, and can be enjoyed any time of the year. 

Ever since the new year, I've been in the mood to eat healthy whole foods that are mostly plant based. With that, I've been on a kick lately trying to only shop the outside aisles if possible. That means I come home with loads of vegetables, usually more than we can eat. I got creative and came up with this delicious soup using what I already had on hand in my fridge. 

I ended up having to make two batches of this because it was gone immediately. It was a huge hit with everyone. It's so simple and can be customized so easily. The two main ingredients are chickpeas and broccoli. The other veggies included just add substance and complement the main veggies. The veggie broth is seasoned with dried herbs, nutritional yeast, lemon juice, and more. It's so warm, cozy, and creamy. I'm so excited for you to try it. 

Why You'll Love Broccoli Chickpea Soup

• Packed fiber and other nutrients, this means you'll be full longer without all the calories. If you're looking to eat lighter this year, this is the perfect soup for you. 
  
• Simple whole food ingredients. You'll feel good knowing that everything in the soup is good for you. There's no need to feel guilty about enjoying seconds or even thirds of this soup. You'll feel good eating it and you'll feel good afterward. If you enjoy eating plant based, you may have many of these ingredients on hand already. 
  
• Simple steps. You don't need to be very experienced in the kitchen to make this simple soup. The stove will do all the work for you in this one-pot meal, simply prep the ingredients and simmer until they're done cooking and that's it. Dinner is ready. 
  
• Easy to customize. Feel free to customize this soup based on the season or use up what you currently have on hand. I challenge you to get creative and have fun with this recipe. 
  
• Easy clean up. Who doesn't love an easy clean up at the end of the day? You'll need a cutting board to prep the veggies and a pot. It doesn't get easier than that. 

Ingredient Notes and Substitutions 

Olive oil - I like to use an infused extra virgin olive oil when I have them on hand. Try using olive oil infused with garlic to enhance flavor even more. Canola or vegetable oil can be used instead. Want to omit fat all together? Try steaming your vegetables in extra vegetable broth to soften. 

Unsweetened original almond milk - Oat milk, soy milk, or even coconut milk can be used. 

Vegetable broth - This is the base of the broccoli potato soup with chickpeas. Consider saving your vegetable scraps over time and make your own vegetable broth to use not only in this soup but other vegetable soups. Chicken broth can be substituted but it would prevent the recipe from being totally plant based. 

Veggies

Onion - You can use any you have on hand. Try yellow, red, white, or sweet. 

Carrots - I used large peeled carrots for this because I love the varying shapes and sweetness they provide. You can use baby carrots instead. 

Celery - Adds the perfect subtle flavor. You can omit this if you're not a fan. 

Garlic - We love garlic around here so we used 3 cloves. You can substitute with a little garlic powder if you don't have fresh on hand. 

Yellow potatoes - I love using yellow potatoes because they add a beautiful color to the soup. Russel or even sweet potato can be added. 

Chickpeas - We use one can of cooked chickpeas. You can use dried chickpeas but keep in mind you may need to increase the liquid and the cook time. You'll need around 1 3/4 cup chickpeas if using dried. 

Broccoli - I used one head of broccoli which gave me about 3 cups of broccoli florets. I roughly chop the florets into bite sized pieces but if you prefer finely chopped florets, you can just keep in mind they may cook faster. 

Soup Seasonings

Nutritional yeast - Commonly used as a cheese substitute in the vegan world. I love using this in my Veggie Rasta Pasta in place of Parmesan cheese.. Nutritional yeast is packed with B vitamins and adds a bit of nutritional value to the soup. 

Lemon - Fresh lemon juice adds the perfect amount of tanginess to the soup. Lime can be substituted for tanginess and added freshness. 

Italian seasoning - Made with various dried herbs like basil, oregano, rosemary, thyme, and marjoram. 

Turmeric - This is optional but I find that it adds beautiful color to the broth. 

Salt and pepper to taste - To enhance the other components of the dish. Try using a seasoned salt for added flavor. 

Fresh parsley - Adds freshness and color to the soup. You can substitute with fresh dill or even cilantro. 

How to Make Broccoli Chickpea Soup

Step 1. Heat olive oil over medium high heat in a large pot. 

Step 2. Once the oil is heated, add onion, carrots, celery, and garlic. Cook for 3-4 minutes until the onions have started to soften and turn translucent. 

Step 3. Add vegetable broth, almond milk, yellow potatoes, chickpeas, turmeric, and italian seasoning. Bring to a boil. 

Step 4. Once the soup has reached a boil, cover and reduce heat to medium to allow the soup to simmer for 7-10 minutes or until the potatoes can be pierced with a fork easily. 

Step 5. Add broccoli and continue to simmer for 2-3 minutes or until bright green and tender. 

Step 6. Once the broccoli is cooked, remove from heat. Stir in lemon juice and nutritional yeast. Taste then season with salt and pepper to taste. Garnish with fresh parsley and serve immediately. 

Optional: For a thicker soup consistency, place 1/4 or 1/2 of the soup in a high speed blender and blend on high. Add the mixture back to the soup and stir until well combined.

Pro Tips 

Use Fresh Ingredients: Fresh vegetables are going to be best because you can ensure they're roughly the same size so they cook evenly and they will absorb the flavors of the broth nicely.

Avoid Overcooking: Be mindful not to overcook the broccoli or any of the other ingredients. You cant the vegetables to retain a slight crispness and optimal color. As vegetables cook they become very vibrant in color and then will quickly turn more of a muted shade which isn't as desirable to look at and usually indicates the veggies are overcooked. 

Blending Options: If you prefer more of a thicker broth feel free to blend as much or as little of the soup as you can. You can use a high speed blender or even an immersion blender. I only recommend using a food processor if it latches well and won't make a huge mess. 

Allow Flavors to Meld: Let the soup sit for a few minutes before seasoning with salt and pepper. Then, let sit for about a minute or so after it's been salted before tasting again. This will give the salt time to infuse into the soup and then you can determine if you need more. It's always better to do less at a time.

Get The Most Out of Lemons: Roll the lemons on a counter well to release the juices before adding to the soup. 

Seasonal Variations You Must Try 

Spring: Add fresh asparagus, sliced radish, peas, or multi-color carrots from your local farmers market. Garnish the soup with fresh dill along with parsley for a bright flavor. 

Summer: Introduce sliced summer squash and zucchini. You could even throw in some chopped okra and bell peppers as well. Top with a handful of fresh basil.

Fall: Combine roasted butternut squash with broccoli and chickpeas, capturing the flavors of fall in a hearty and warming soup. Substitute the yellow potato with sweet potato for a sweet and hearty addition. 

Winter: Include seasonal vegetables like parsnips and chopped kale to make the soup heartier and well-suited for winter.

Other Ways to Make Broccoli Chickpea Soup Your Own 

Curried Broccoli Chickpea Soup: Add curry powder or curry paste for an aromatic and flavorful kick. Include coconut milk instead of almond milk for a creamy and slightly sweet element.

Spicy Broccoli Chickpea Soup: Increase the heat with chopped jalapeños, red pepper flakes, or cayenne pepper. Add a touch of hot sauce for an extra spicy kick.

Roasted Red Pepper Broccoli Chickpea Soup: Blend roasted red peppers into the soup for a smoky and sweet undertone to the broth. Garnish with chopped fresh parsley or cilantro.

Mexican-Inspired Broccoli Chickpea Soup: Include cumin, chili powder, and smoked paprika for a southwestern flair. Top with diced avocado, cilantro, and a squeeze of lime before serving.

Ways to Serve Broccoli Chickpea Soup 

Crusty Bread or Garlic Bread: Serve the soup with a side of crusty bread or garlic bread for a satisfying and complete meal. Try my Turkish Bread recipe or my Air Fryer Cheese Toast.

Avocado Slices: Add a creamy and nutritious touch by serving the soup with slices of ripe avocado.

Quinoa or Brown Rice: Boost the protein content and fiber by serving the soup over cooked quinoa or brown rice for a wholesome and filling meal.

Side Salad: Accompany the soup with a side salad featuring fresh greens, cherry tomatoes, and a light vinaigrette for a balanced plate.

Toasted Pumpkin Seeds or Nuts: Sprinkle toasted pumpkin seeds, sunflower seeds, or chopped nuts on the soup for a crunchy texture and additional nutrients.

Chopped Green Onions: Sprinkle chopped green onions on top of the soup for a mild onion flavor and a pop of color.

Can I Make This in a Pressure Cooker? 

I have not personally made this soup in a pressure cooker but this is an option. Simply add all the ingredients to the pressure cooker and cook on high pressure for about 5-6 minutes. Keep in mind this is for canned chickpeas, not dried chickpeas.

When the 5-6 minutes are up, switch a quick release immediately. For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, transfer a portion to a blender and blend, then return to the pot. Taste the soup and adjust the seasoning if needed. Add more salt, pepper and serve immediately. 

Using Frozen Vegetables

Frozen vegetables work well in this recipe but I recommend using frozen. Many times the vegetables are already blanched and take less time to cook and absorb the flavor of the broth. They also risk over cooking quicker because they're already cooked a little bit. Finally, frozen vegetables come in all different shapes and sizes which can be hard to fix unless you thaw them and then chop before adding. 

Storage and Reheating 

Store the soup by placing in an airtight container. Refrigerate for up to 3-4 days for the best results. When reheating, simply transfer the desired portion to a saucepan or microwave-safe bowl. Heat it on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally, until it reaches the desired temperature. You might need to add some additional broth when reheating because the vegetables may continue to soak up some of the broth.

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