Warm, wholesome, and deeply nourishing, this Vegan Creamy Chickpea Broccoli Soup brings together fiber-rich vegetables and protein-packed chickpeas in a smooth, velvety broth.
With healthy fats from olive oil, plant-based protein, and virtually no saturated fat, it’s a recipe designed for both taste and wellness.
Quick enough for weeknights yet hearty enough for meal prep, this comforting soup makes everyday cooking simple, nutritious, and satisfying.
Chickpea Broccoli Soup
Equipment
- 1 Large Pot
- 1 wooden spoon or spatula
- 1 Sharp Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 cup carrots chopped
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened plain almond milk
- 2 cups yellow potatoes chopped
- 1 can 15 oz chickpeas, drained and rinsed
- 3 cups broccoli florets about 1 medium head
- 3 tablespoons nutritional yeast
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
- ½ teaspoon ground turmeric
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Warm the Base with Oil: Place a large pot on the stove over medium-high heat and allow it to warm for a minute. Add the olive oil and let it heat until it shimmers slightly—this ensures the vegetables will sauté evenly without sticking. The gentle warmth of the oil will also help release the natural flavors of the aromatics you’ll add next.
- Sauté the Aromatic Vegetables: Add the chopped onion, carrots, celery, and minced garlic into the pot. Stir them well so that the oil coats every piece. Cook for about 3–4 minutes, stirring occasionally, until the onions soften and turn translucent, the carrots begin to release their sweetness, and the garlic gives off its fragrant aroma. This step builds the flavor foundation of your soup.
- Incorporate Broth and Creamy Elements: Pour in the vegetable broth, followed by the unsweetened almond milk. Stir carefully to combine. The broth forms the savory base, while the almond milk adds a delicate creaminess without any dairy. Be sure to scrape along the bottom of the pot with your spoon to release any browned bits from the sautéed vegetables, as they add an extra layer of flavor.
- Add Potatoes and Chickpeas for Heartiness: Next, stir in the chopped yellow potatoes and the drained chickpeas. The potatoes will soften and give body to the soup, while the chickpeas provide plant-based protein and a nutty flavor. At this stage, also sprinkle in the turmeric for its earthy color and subtle flavor, along with the Italian seasoning to infuse the soup with a gentle herb aroma.
- Simmer Until Vegetables are Tender: Bring the mixture to a rolling boil, then immediately lower the heat to medium. Cover the pot with a lid and let the soup simmer for about 7–10 minutes, or until the potatoes are tender enough to be pierced easily with a fork. Keep an eye on the pot and give it a gentle stir every few minutes to ensure nothing sticks to the bottom.
- Add Fresh Broccoli for Vibrancy: Once the potatoes are soft, stir in the broccoli florets. Let the soup simmer uncovered for another 2–3 minutes, just until the broccoli turns bright green and tender-crisp. Cooking broccoli for a short time preserves its nutrients, color, and fresh flavor, so avoid overcooking at this step.
- Finish with Brightness and Flavor Boost: Remove the pot from the heat. Stir in the freshly squeezed lemon juice and nutritional yeast. The lemon brings a refreshing tang that balances the creaminess, while nutritional yeast adds a cheesy, savory depth without dairy. Taste the soup carefully at this stage, then season with salt and black pepper until it matches your preference.
- Garnish and Serve with Style: Ladle the soup into bowls while hot. Sprinkle each serving with a handful of freshly chopped parsley for a burst of freshness and color. Serve immediately alongside crusty bread, a salad, or enjoy it on its own as a wholesome, filling main course.
Notes
- Use fresh broccoli florets for best flavor, but frozen can work in a pinch.
- Almond milk creates a creamy texture without heaviness—unsweetened is key.
- Nutritional yeast adds a cheesy note that balances the soup’s richness.
- Lemon juice brightens flavors and prevents the soup from tasting flat.
- Chickpeas provide protein and heartiness, making the soup filling on its own.
- Adjust seasonings at the end for best flavor balance.
- Fresh parsley gives color, freshness, and a finishing touch.
- This soup thickens slightly as it cools—add more broth if reheating.
- Blend part of the soup for extra creaminess, if desired.
- Great as a make-ahead meal since flavors deepen overnight.
Chef’s Secrets for Best Results
The true secret to making this soup shine lies in balancing flavors and textures.
Sautéing the aromatics until they soften releases a natural sweetness that forms the foundation of the broth.
Adding the broccoli last ensures it retains both color and nutrients, while the potatoes naturally thicken the soup without heavy cream.
For extra creaminess, you can blend half the soup and leave the other half chunky, giving it a comforting, rustic texture.
Don’t skip the nutritional yeast—it creates a subtle cheesy flavor that brings everything together.
Serving Suggestions and Pairing Ideas
This soup is hearty enough to stand alone, but it also pairs beautifully with crusty bread, garlic toast, or a slice of sourdough for dipping.
A crisp green salad with lemon vinaigrette makes a refreshing side that balances the creaminess.
If you’re meal prepping, pair the soup with whole-grain crackers or roasted chickpea snacks for an easy lunchbox option.
For dinner, try serving it alongside roasted vegetables or a simple quinoa pilaf for added protein and texture.
Storage Tips and Reheating Guide
This soup stores wonderfully, making it perfect for busy weeks.
Once cooled, transfer leftovers into airtight containers and refrigerate for up to 4 days.
The flavors often deepen after a night in the fridge, making the second serving even more delicious.
For longer storage, freeze in individual portions for up to 2 months.
To reheat, warm gently on the stove over medium heat, adding a splash of broth or almond milk if it thickens too much.
Avoid overcooking during reheating to keep the broccoli vibrant and the soup creamy.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well.
Add it directly into the soup without thawing, but reduce the cooking time slightly to prevent it from becoming mushy.
2. What can I use instead of almond milk?
You can substitute almond milk with other unsweetened plant-based milks such as oat, soy, or cashew milk.
Each will add its own subtle flavor while keeping the soup creamy and dairy-free.
3. How can I make the soup thicker?
For a creamier texture, blend a portion of the soup with an immersion blender or regular blender, then stir it back into the pot.
Alternatively, add a few more potatoes during cooking for natural thickness.
4. Is this soup good for meal prep?
Absolutely! This soup keeps well in the fridge and freezer, making it ideal for meal prepping.
Store it in individual containers so you can quickly grab and reheat a portion whenever needed.
5. Can I add more protein to the soup?
Yes, you can increase protein by adding more chickpeas, tossing in cooked lentils, or serving it with a side of quinoa.
Each option keeps the recipe plant-based while making it extra satisfying.
