Broccoli and cheese soup is amazing and comforting; however, sometimes you don’t want to use so much processed cheese, but you still want a delicious and amazing broccoli soup recipe.
Enter: Chickpea and Broccoli Soup.
This recipe is amazing and delicious and all the things that you want in a soup while being a better option for your goals.
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Why You’ll Love This Chickpea and Broccoli Soup Recipe
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 4-5 days in the fridge which makes it a great option to eat all week long
- Flavorful – You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
- Comforting – This dish hits all the comfort vibes that you want in a soup while being leveled up
Soup Ingredients
Gather your ingredients!
- Broccoli – The star of the show. You can use both the florets and the stems if you want!
- Substitution- This can be also done with cauliflower if you’d prefer.
- Chickpeas – Not only are chickpeas adding protein for this recipe, but they are also providing a varied texture that compliments this recipe well.
- Substitution – you can also use white beans instead – great northern, cannellini, or butter beans for example
- Aromatics – We’re using onion, garlic, and ginger to start building base layers of flavor. We suggest a yellow onion, as well as fresh garlic and ginger.
- Substitution – You could also use white onions and well.
- Lemon – When adding lemon at the end of a recipe in a soup like this, the vibrance adds a finishing layer or flavor that just aids in bringing everything together.
- Canned Coconut Milk – in dairy-based recipes, one uses heavy cream to add richness and a bit of creaminess to dishes. Canned coconut milk is mimicking that in the same way.
- Substitution – If you are allergic, you can use a creamy non-dairy milk like soy or creamy oat.
- Vegetable Stock – we’re just using this for the liquid component to our soup
- Spices – we’re using a variety of dried spices to bring together and heighten all the flavors of this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Other must try vegan soup recipes:
🥳 Get the Full Recipe
Creamy Vegan Chickpea Broccoli Soup
This simple vegan chickpea broccoli soup is creamy, bursting with flavorful, and has all the comfort food vibes that you truly want.
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Instructions
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In a large pot, add 2 tablespoon olive oil and heat over medium heat. Once hot, add in 1 diced onion and ¼ teaspoon salt. Stir together and let cook for 5-7 minutes until soft and translucent.
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Add in 6-8 cloves minced garlic and 1 tablespoon grated ginger. Stir and let cook for about 1 minute or until fragrant.
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Add in 1 ½ teaspoon cumin, 1 teaspoon each ground coriander and turmeric, ½ teaspoon each black pepper, smoked paprika, garam masala, and salt and stir. Cook for 30-60 seconds, then add ½ cup of your vegetable stock and scrap the bottom of your pot and stir together. Then add remaining 3 ½ cups vegetable broth and all of your chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Then, add in your 5-6 cups of broccoli and cook for another 5-8 minutes depending on your preference. Pour in coconut milk and stir together. Turn off heat and add in your lemon juice. Stir together and adjust seasonings to taste.
Notes
*Nutritional labels are estimates. Please utilize your own brands for accuracy.
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Nutrition
Serving1bowlCalories476kcalCarbohydrates54gProtein17gFat24gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat5gSodium868mgPotassium904mgFiber15gSugar13gVitamin A935IUVitamin C75mgCalcium136mgIron6mg
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Frequently Asked Questions:
This recipe will last up to 4-5 days in the fridge when made as instructed. Once cooled, store in an air tight container.
Yes! You’ll want to swap the coconut milk with a safe for you unsweetened non-dairy milk. Otherwise, there are no other Top 9 Allergens.
Of course, recommendations would be another can of chickpeas, white beans, cubed tofu, cooked lentils, and/or serving this with grains like quinoa or farro.