creamy chickpea soup

This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking! 

Butternut squash and chickpea soup

olive oil

onion, diced

garlic cloves, chopped

turmeric (optional)*

(15 ounces-450 gramsrams each) chickpeas, rinsed and drained

(250 grams) squash, cubed

(150 grams) medium-sized potato, cubed

(720 ml) vegetable broth*

rosemary

½ tsp salt, or according to your taste

black pepper

parsley leaves, chopped

garlic clove, pressed

Tbsp extra virgin olive oil

¼ tsp chili flakes

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Add turmeric, chili flakes and garlic and stir for about 1 minute.

Add the rest of the ingredients, a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.

When the butternut squash is soft, remove the pot from the heat. 

Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.

Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.

Blend the parsley leaves with the garlic and the extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and mix them with the olive oil.

Parsley pesto (see notes)

This creamy vegan chickpea soup with garlic and herbs bursts with flavour and it&#x27;s super easy to prepare. Made from just a handful of nutritious ingredients, it&#x27;s a naturally vegan soup that&#x27;s velvety and crunchy at the same time, thanks to the roasted chickpeas topping.

Creamy Vegan Chickpea Soup with Garlic and Herbs

tsp garam masala

onion,

carrot,

parsnip,

garlic cloves, crushed

tbsp fresh thyme, minced

tbsp fresh rosemary, minced

tsp chilli flakes

600 ml (20 fl oz) vegetable stock

Salt and black pepper

Place the contents of a tin of chickpeas...

Place the contents of a tin of chickpeas into a food processor or blender (liquid included) and blitz for 1-2 minutes until you obtain a smooth paste. Set aside.

Preheat the oven at 190°C/375°F and line a...

Preheat the oven at 190°C/375°F and line a baking tray with parchement. Drain the other two tins of chickpeas and add 1/2 of a tin to a bowl, together with 1 tsp olive oil, the garam masala and a pinch of salt and pepper. Mix them well, than scatter the chickpeas on the baking tray and roast for 20 minutes in the oven.

Meanwhile, in a large pot, heat the rest...

Meanwhile, in a large pot, heat the rest of the olive oil and saute the onion, carrot and parsnip for 5-6 minutes until softened. Add the garlic, thyme, rosemary, and chilli flakes and then stir in the chickpeas paste from step 1.

Add the rest of the drained chickpeas and...

Add the rest of the drained chickpeas and vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes with a lid on.

Season to taste, divide into bowls, and sprinkle...

Season to taste, divide into bowls, and sprinkle each of them with roasted chickpeas. Serve on its own or with crusty bread.

https://mediavine-res.cloudinary.com/video/upload/y3zhhe871vkwltxnfheg.mp4

This creamy vegan chickpea soup with garlic and herbs bursts with flavour and it's super easy to prepare. Made from just a handful of nutritious ingredients, it's a naturally vegan soup that's velvety and crunchy at the same time, thanks to the roasted chickpeas topping.

Creamy, cozy one-pot chickpea and gnocchi soup with dairy-free cashew cream, bright herbs, and lemon—simple steps, big flavor, perfect for weeknights and meal prep.

Marry Me Chickpea Soup (Dairy-Free)

cashews

¾ cup dairy-free milk (I use soy)

yeast

olive oil (or water fry)

yellow onions (finely diced)

carrots (diced)

red bell pepper (diced)

oz sun-dried tomatoes (sliced)

garlic (minced)

tomato paste

cooked chickpeas (cooked)

vegetable broth

oz gnocchi

parsley (finely chopped)

basil (finely chopped)

baby spinach

lemon juice

tbsp smoked paprika

garlic powder

thyme

tsp chili flakes

½ tsp sea salt flakes (more

tsp black pepper

Prepare the cream: Soak the cashews in boiling water for 20 minutes (you can skip this step if using a high-speed blender such as a Vitamix). In a small blender, combine the cashews, milk, and nutritional yeast. Blend until perfectly smooth, then set aside.

Make the soup: Heat the olive oil in a large pot over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened.

Add the carrots, bell pepper, and sun-dried tomatoes. Cook for another 10 minutes, stirring occasionally.

Add the minced garlic, smoked paprika, garlic powder, dried thyme, chili flakes, salt, black pepper, and tomato paste. Stir well and cook for 5 minutes, stirring often.

Add the chickpeas and vegetable broth. Cover and cook for 10 minutes.

Add the gnocchi and cook for 2 minutes, or until tender.

Stir in the cream and simmer for another 2 minutes.

Turn off the heat and add the parsley, basil, spinach, and lemon juice. Stir until the spinach is just wilted. Adjust salt and pepper to taste, and serve warm.

Thank you for this lovely recipe! My family and I loved it, I'm trying to get my partner to eat more plant based and think this might have been the way in lol! Great for this chilly weather here X

Best recipe ever! :) So grateful to have stumbled across it. Thank you for sharing. Comfort in a bowl full of nutritional goodness...

My husband loved it so much especially with such high protein!

Such a great soup! I substituted the gnocchi or pasta and the cashew cream for just 1/2 cup of normal cooking cream and it was perfect!!! Thanks you!

AWESOME SOUP! I forgot to take a pic, but I wanted to tell you that I just made this fantastic soup for 20 people - everybody loved it. of course a while to chop all the veg (I added potatoes and sweet potatoes instead of gnocchi) but the cooking itself was surprisingly quick, even with such a large portion. 
Bye the way I love how you can change the portion size for the recipe - made my life so easy.

I made this the day I saw it, because it looked so good. It turned out amazing. It fed three grown-ups for dinner and I still had enough for lunches during the week.

My hubby and I love this!!! Thank you so much for this creation, it is so special and delicious and you are my favourite chef in the world! Exquisite! 🥰☺️🙏

https://www.youtube.com/watch?v=vcbqVBf9wl8

Creamy dairy-free chickpea soup made in one pot with gnocchi, sun-dried tomatoes, herbs, and lemon. High-fiber, iron-rich, cozy, and comforting—perfect for easy vegan weeknight meals.

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Top 3 creamy chickpea soup recipes from across the web

The most viewed creamy chickpea soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash and chickpea soup

Creamy Vegan Chickpea Soup with Gar...

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The most viewed creamy chickpea soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine