vegan chickpea soup

A lemony soup that is filling, comforting, &amp; has the bonus of being vegan and packed with protein &amp; fresh veggies!

Vegan Lemon Orzo Chickpea Soup

Tbsp (28 grams) vegan butter)

onion, diced (about 1 1/2 cup or 150 grams)

(140 grams) chopped carrot (about 2-3 carrots)

(12 grams) garlic, minced

parsley

tsp (3 grams) salt (can add more if needed)

tsp (.5 grams) ground black pepper

orzo pasta

vegetable broth

chickpeas

(78 ml) lemon juice (about 2 large lemons, juiced)

Tbsp (3 grams) fresh Dill (large stem removed)

Add the vegan butter to a soup pot...

Add the vegan butter to a soup pot or dutch oven and heat until melted.

Once melted, add in the onion and sauté...

Once melted, add in the onion and sauté for 3-5 minutes until translucent.

Then, add in the chopped carrot, minced garlic,...

Then, add in the chopped carrot, minced garlic, dried parsley, salt, and pepper. Sauté everything together an additional 5 minutes.

Next, add in the orzo and "toast" it...

Next, add in the orzo and "toast" it by mixing it with the veggies for about 1 minute.

Once the orzo is toasted, add in the...

Once the orzo is toasted, add in the veggie broth, chickpeas, lemon juice, and fresh dill. Bring the pot of soup to a boil and cook an additional 7-10 minutes until the orzo has cooked through and is al dente.

Remove the pot of soup from the heat...

Remove the pot of soup from the heat and serve immediately. If desired, season with additional salt & pepper to taste and garnish with additional fresh Dill. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/ybfqkyqynigz3p2kjamu.mp4

This Vegan Lemon Orzo Chickpea Soup is ridiculously cozy, comforting, & filling! It's packed with protein and fresh veggies for a vegan lemon soup you will crave on a chilly day.

Lemony Brothy Chickpea Soup with Fennel &amp; Sumac - a soul warming vegan soup that is healthy and flavorful.

Lemony Chickpea Soup with Fennel and Sumac 

dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)

olive oil

onion, diced.

fennel bulb,chopped

celery, chopped

garlic cloves, rough chopped

veggie broth

water

salt

cumin

coriander

teaspoons sumac (optional)

thyme

bay leaves

—–

lemon juice

chili flakes, aleppo

dill parsley

If using dry beans, soak in a big bowl of water for 8 to 24 hours.

In a large dutch oven, or heavy-bottomed pot, heat oil over medium-high heat.  Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Add broth, water, chickpeas, salt, cumin, coriander, optional sumac , bay leaves, and dried thyme.  Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.

Add 2 tablespoons lemon juice and taste. It if tastes bland, it needs salt.  Add the optional chili flakes.

Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs.  Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).

This was so good! The Zough made it heavenly! I made it this evening and my family really loved it. Thank you Sylvia for this recipe and all the others.
Love from Holland!

We just made this for dinner tonight (with the zhoug, of course) and it was a hit. The arugula was a perfect addition for peppery flavor and color and even our kids enjoyed the meal. We opted for two seeded jalapeños in the zhoug and it was just right for us.

On a wintery Spokane night Lemony Chickpea soup really hits the spot! Even without the Zhoug it is flavorful and just the right amount of lemon, taking us back for seconds. Love your recipes, Sylvia, and your well thought out way of cooking for all kinds of eaters, no one goes away hungry.

Oh my gosh...so delicious and easy to make on a week night after work.  Definitely will be part of our week night dinner rotation!!!

I just discovered your blog. Your recipes are wonderful! This soup is totally delicious. I made it with fresh garlic scapes from the garden rather than garlic cloves,  served it with zhoug and at room temperature along with fresh garden greens &amp; homemade crusty bread for a lovely summer Colorado Mountain supper.

We love this soup so much in our house. We have this recipe on regular rotation. The zhoug elevates the soup to extreme levels of yum. So easy, so, so good.

Really tasty recipe.  I added some fresh curly paresly at the end just because I had some that needed to be used.  
It would be helpful to have ingredients like coriander, specified as spice or herb, and spices generally as whole or ground

This was delicious! I made half the recipe and ate it on top of some freekeh and it was both tasty and filling! I will definitely be making this again.

This soup is SOOO delicious! Oddly, I’ve never eaten fennel before, but this soup has made me a fan. I made it as directed (without the sumac, because I couldn’t find any), but I used both dried dill and fresh dill as a garnish.

This is another one of your wonderful and delicious recipes. I love it now in the summer and I cannot wait to eat it in the winter. I am so grateful, Sylvia.

I've made this a few times now and each time it's such a delicious hit. Flavorful, hearty and perfect for rainy nights. The zhoug is a *must* and I love it with a dollop of coconut yogurt and some rustic vegan/gf sourdough bread. This recipe is a keeper!

Delicious! A great way to use my chickpeas. And my first time using sumac. My whole family loved this one.

This is a wonderful, comforting bowl of soup that's perfect for winter lunches. I love Zhoug with this, along with some pita bread for dipping into the broth. I'm trying to eat vegan during the week, and recipes like this make it easy!

This was really good. I can't stop eating it. thank you!!I love your recipes and you are the only one I am subscribed to! Wish the recipes were coming Thursday or so  when I plan my shopping but it's because grocery stores are closed on Sundays where I live.

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.

This chickpea soup is bursting with rich, vibrant, and comforting flavors! Creamy chickpeas and sweet potatoes, hearty vegetables, and aromatic herbs combine to make each spoonful better than the last.

Quick & Easy Chickpea Soup

onion

carrot (diced)

celery

garlic (minced)

smoked paprika

white miso

tomato paste

sweet potato (peeled & cubed)

vegetable broth or stock

balsamic vinegar

kale

Salt & pepper

Crusty bread

black pepper

Red pepper flakes

Fresh herbs like parsley or cilantro

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Saut&eacute; them for 7-8 minutes, or until the onions become translucent and the vegetables are softened.

Stir in the minced garlic, thyme, and smoked paprika, cooking for another minute. Add the miso and tomato paste and give the mixture a good stir until the ingredients are well combined.

Add the cubed sweet potato and cooked chickpeas to the pot, then pour in the vegetable broth.

Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.

Remove about &#8531; of the soup and blend it until smooth using a blender. Return the blended soup to the pot, stirring it in to create a creamier consistency. Alternatively, use an immersion blender.

Add the balsamic vinegar and chopped kale, letting the soup simmer for a few more minutes until the kale has wilted. Taste and season the soup with salt and pepper to taste.

Serve your chickpea soup immediately while hot with crusty bread, a sprinkle of cracked black pepper, red pepper flakes, and fresh herbs like parsley or cilantro. Happy eating!

Nutritious and comforting, this easy Vegan &quot;Chicken&quot; Noodle Soup includes jackfruit for texture and chickpeas to make it filling. Delicious anytime, whether you&#39;re feeling under the weather or not! Includes oil-free and gluten-free options.

Vegan "Chicken" Noodle Soup

olive oil,

yellow onion, chopped

garlic,

carrots,

basil

chicken broth powder (tap

bay leaf

chickpeas,

Prep

Prepare the jackfruit: Drain the can, and rinse the jackfruit with water. Place the jackfruit on a tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy, meaty-looking parts of the jackfruit. The seeds and tough parts can be discarded. You should end up with about 1 ⅓ cups of shredded jackfruit. Set aside.

Saute

Preheat a soup pot over medium-low heat. Add the oil, if using, onion, and garlic, and cook for about 5 minutes or until the onion is translucent.

Add the dried parsley, thyme, basil, black pepper, and 1/4 cup of the homemade &quot;chicken&quot; powder to the pot. Stir to combine. Add the carrot, celery, and shredded jackfruit to the pot. Stirring occasionally cook for 2 to 3 minutes.

Cook

Add the bay leaf and 8 cups of water, and bring to a boil. Add the pasta. Return to a boil, reduce heat, and cook uncovered for about 12 minutes, or until the pasta is al dente. Timing may vary depending on the type of pasta used, so be sure to check the package.

Season

Once the pasta and veggies are cooked through, add the chickpeas, and remove the pot from heat. Taste and adjust seasoning as desired. For extra saltiness and flavor stir in more &quot;chicken&quot; broth powder.

Serve

Let stand 5 to 10 minutes before serving, or let the soup cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Top 5 vegan chickpea soup recipes from across the web

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Top Tags

Vegan Lemon Orzo Chickpea Soup

Lemony Chickpea Soup with Fennel an...

Creamy Vegan Chickpea Soup with Gar...

Quick & Easy Chickpea Soup

Vegan "Chicken" Noodle Soup

Top 5 vegan chickpea soup recipes from across the web

The most viewed vegan chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Orzo Chickpea Soup

Lemony Chickpea Soup with Fennel an...

Creamy Vegan Chickpea Soup with Gar...

Quick & Easy Chickpea Soup

Vegan "Chicken" Noodle Soup

The most viewed vegan chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine