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Potato Chickpea Soup

Creamy Potato Chickpea Spinach soup with Veggies. Vegan Gluten-free, Soy-free, Oil-free Recipe. This meal is packed with flavor and great for leftovers. Prep time 10 mins, cook time 20 mins. Total of 30 mins.


  • 1.5 cup of vegetable broth or water

  • 1/2 cup chopped onion

  • 3 garlic cloves, minced

  • 1/2 cup chopped tomato

  • 1/8 teaspoon fennel seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/8 teaspoon of cinnamon

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon thyme

  • 1 large potato chopped small

  • 3/4 cups of carrots (I used baby carrots)

  • 1/2 cup other veggies of your choice (mushrooms, zucchini, broccoli)

  • 1.25 cups cooked chickpeas or 1 15 oz can chickpeas drained

  • 1 cup non dairy milk (coconut milk, almond milk or cashew milk)

  • 2 cups fresh baby spinach (I use 4 cups, I love spinach)

  • Season to taste. I always add Goya Salad and Vegetable Seasoning


  1. Add broth, onion and garlic cook on medium heat.

  2. Add chopped tomato and mix. Add the spices and herbs and mix in.

  3. Add veggies, chickpeas and additional seasonings of your choice.

  4. Partially cover all items and cook for 12-15 mins or until potatoes are tender.

  5. Once potatoes are tender, add spinach and simmer for 2 mins until wilted

  6. Once done add the non-dairy milk and stir

**Certain non-dairy milk separate under pressure, so I add mine at the end to avoid.

3-4 serving depending on serving size.

Calories 157 per serving, 2 g fat, 27g Carb, 7g protein. These numbers can change based of the quantity and brand you use. This is listed only as a guide.

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