Hearty Veggie Chickpea Potato Soup for Cozy Nights

This Veggie Chickpea Potato Soup is a quick, creamy and nourishing dish perfect for cozy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Gluten-Free, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Water or Broth Use vegetable broth for added flavor
1 medium Onion Diced
4 cloves Garlic Minced
2 medium Chopped Tomatoes
1 teaspoon Fennel Seeds Omit if unavailable
1 teaspoon Onion Powder
1 teaspoon Garlic Powder Swap with fresh if preferred
1 pinch Cinnamon Use sparingly
1 teaspoon Oregano Fresh herbs for better flavor
1 teaspoon Thyme Fresh herbs for better flavor

For the Veggies

3 medium Potatoes Diced, Yukon Gold or white
2 medium Carrots Chopped
1 can Chickpeas Drained
2 cups Non-Dairy Milk Coconut, almond, or cashew
1 cup Water
Other Veggies Peppers, mushrooms, zucchini, broccoli, use what's on hand

For Creaminess

2 cups Fresh Spinach Can substitute with kale
to taste Salt Essential for flavor
to taste Black Pepper Season to taste
to taste Lemon Juice Optional finishing touch

Equipment

Instant Pot

Method

Step-by-Step Instructions

Sauté onions and garlic in water/broth for 3-4 minutes until translucent.
Add tomatoes, fennel seeds, oregano, thyme, cinnamon, potatoes, carrots, chickpeas, milk, and water. Mix well.
Seal the Instant Pot, select 'Pressure Cook', and cook for 5 minutes. Allow natural release for 10 minutes.
Stir in spinach until wilted. Optional: blend a portion for extra creaminess. Adjust seasoning and serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

For best results, add non-dairy milk after cooking to prevent separation.

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