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.
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
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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
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 6-8 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric
- ½ teaspoon Black pepper
- ½ teaspoon Smoked paprika
- ½ teaspoon Garam masala
- ½ teaspoon Salt
- 4 cups low or no sodium vegetable broth (960g)
- 30 ounces cans chickpeas, drained and rinsed (2 cans or 850g)
- 5-6 cups broccoli florets, cut into bite size pieces (450g)
- 13.5 ounces canned coconut milk, (382g)
- 1 tablespoon lemon juice
Instructions
- 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.
- Add in 6-8 cloves minced garlic and 1 tablespoon grated ginger. Stir and let cook for about 1 minute or until fragrant.
- 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.
- 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
Video
Nutrition
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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.
Quick, simple and tasty with plenty of flavour. I used cashew cream instead of coconut milk and added some nutritional yeast. An excellent recipe.
Sounds absolutely delicious! Thank you so much for giving the recipe a try. Happy to hear that you enjoyed it!
this is delicious and easy. very comforting yet light.
the only variation I made was roasting the broccoli first because I wanted to warm the house up some.
definitely a keeper!
Awww thank you so much! We truly appreciate you giving the recipe a try!
Amazing soup. Hearty, filling and comforting!!
Thank you so much!
This is a total hit. I’m adding it to my make on repeat list!
yay!
Very accurate to the description – comforting and yummy, easy to make. I added both pan-friend crumbled tofu and sesame dressing, with a bit of mustard and soy sauce to enhance the broth. It’s wonderful!
Thank you so much for giving the recipe a try! We’re happy to hear that you enjoyed it!
We just had this Soup. Very delicious and easy to make. We blended part of the veggies to make it a bit thicker.
Such a great idea! We’re happy to hear that you all enjoyed the recipe. Thank you for giving it a try!
I made this the other night for dinner. It was soooo good. The family liked it. It is definitely a keeper! I used frozen broccoli and switched the chickpeas for great northern beans. Worked out great. Lots of great flavor.
Thank you so much for giving the recipe a try! We love knowing that it was a hit for you and the family!