Go Back
–+ servings
bowl with broccoli carrot potato chickpea soup topped with fresh parsley
Print Recipe
5 from 2 votes

Vegan Creamy Chickpea Broccoli Soup

Enjoy the comforting warmth of our Vegan Creamy Chickpea Broccoli Soup, featuring tender chickpeas and nutritious broccoli blended to perfection in a creamy broth. This nourishing soup is a delicious and satisfying option for a cozy meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 5 Servings
Calories: 180kcal
Author: Kate
Cost: $9.85

Equipment

  • 1 large pot

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 cup chopped carrots
  • 2 ribs celery
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 1 cup unsweetened original almond milk
  • 2 cups chopped yellow potatoes
  • 1 can chickpeas drained and rinsed
  • 3 cups broccoli florets about 1 head of broccoli
  • 3 tablespoons nutritional yeast
  • 1 lemon squeezed
  • 1 teaspoon italian seasoning
  • ½ teaspoon turmeric
  • salt and pepper to taste
  • Fresh parsley
US Customary - Metric

Instructions

  • Heat olive oil over medium high heat in a large pot.
    1 tablespoon olive oil
  • 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.
    1 onion, 1 cup chopped carrots, 2 ribs celery, 3 cloves garlic
  • Add vegetable broth, almond milk, yellow potatoes, chickpeas, turmeric, and italian seasoning. Bring to a boil.
    4 cups vegetable broth, 1 cup unsweetened original almond milk, 2 cups chopped yellow potatoes, 1 can chickpeas, ½ teaspoon turmeric, 1 teaspoon italian seasoning
  • 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.
  • Add broccoli and continue to simmer for 2-3 minutes or until bright green and tender.
    3 cups broccoli florets
  • 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.
    3 tablespoons nutritional yeast, 1 lemon, salt and pepper, Fresh parsley

Nutrition

Calories: 180kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 862mg | Potassium: 827mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5039IU | Vitamin C: 83mg | Calcium: 127mg | Iron: 2mg