Chickpea Broccoli Soup
This creamy vegan chickpea broccoli soup is a nourishing one-pot meal filled with protein, fiber, and vibrant veggies. Smooth, hearty, and dairy-free, it’s perfect for quick dinners or meal prep.
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.
