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
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
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
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
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.
This was delicious! I was a little uncertain about what the end spice profile would be but I loved it. This was a very satisfying soup and the whole family loved it. Only substitute I made was 14 oz of oat milk instead of the can of coconut milk. I’ll be making this again very soon.
Thank you so much! We are so happy to hear that you ended up enjoying the recipe with the provided spice blend! And we’re glad you enjoyed this enough to put it in your regular meal rotation!
I love this recipe. It was so good. We had it with a vegan grilled cheese sandwich. What a nice meal, especially in a cold day. Thank you
Love the idea of serving this with a vegan grilled cheese sandwich! We’re happy to hear that you enjoyed the recipe!
This is the second time I have made the soup. The flavors just come together. It’s also versatile. Since I didn’t have broccoli, I added tatsoi since I had a lot that I grew in my garden. I think the lemon juice at the end sealed the deal. Cannot skip that step.Thank you so much!
Love to hear that you used what you had on hand from your garden! So glad to hear that the soup was a hit for you!
This is on my regular rotation. Just the best. I crave this soup! As with many South Asian based recipes, it’s even better the next day when the flavors really settle in. I make a batch and eat it for the week.
This is amazing! We are so glad this recipe was good enough to make it into your regular rotation. Thank you so much for giving the recipe try!
You use a lot of canned coconut milk in your recipes. I don’t want to use it for two reasons: too much saturated fat and I don’t use canned products because of BPA or it’s just as bad or worse substitutes for BPA. What can I use for a substitute for coconut milk?
I definitely understand that. For most recipes, you can just use a creamy non-dairy milk of your choice. Soy milk, extra creamy oat milk are two example. For recipes that you need to thicken or aren’t thickening as much as would happen with coconut milk, you can milk some liquid with cornstarch or arrowroot powder to get the same effect. Ultimately it comes down to which recipe.
I rarely use coconut milk for the same reason. So I blend some soaked, rinsed cashew nuts, some soy milk and a few drops of coconut extract. Works for me.
Thanks for sharing
Creamy, very tasty, and absolutely special!
Thank you so much!
Made this for dinner tonight, after finding Andrew’s YT video last month. A+, tasted great, nice and filling, easy to make.
Next time I think I’ll do that thing where you throw a cup or two into the blender and then mix it back in, but this is definitely going into the rotation.
Thank you so much! We’re so happy to hear that you enjoyed the recipe!