Vegan Chickpea & Vegetable Soup

Vegan Chickpea & Vegetable Soup

This is the perfect soup base to just go crazy with whatever you have on hand or in your pantry. You can add in any additional vegetables or grains {pasta or quinoa even wild rice}. The onion, garlic and ginger add an intense flavor. The remaining slices add an extra warmth to this stock.

The chilly winter nights are here and what better way to enjoy nights in then with warm vegetable soup with a meatless protein to give you added nutrition.


To begin, chop all your vegetables and set aside.

Add olive oil to a large pot over medium heat. Add in the chopped onions, minced garlic and pink himalayan salt. Cook for 3 minutes until onions are soft and translucent, stir often.

Then, add in the mushrooms, combine and cook for 3 minutes until just softened.

Add chickpeas, carrots, sweet potatoes and ground ginger then cook for about 2 minutes.

Then add in remaining spices {black pepper, cumin, cinnamon and cayenne pepper} and cook for 2 minutes.

Be sure to toss the ingredients together so the slices are evenly distributed.

Then, add liquid aminos, cider vinegar, coconut sugar, vegetable stock, himalayan salt and spring water.

Be sure to mix everything together.

Only cover partially and cook for 20 minutes.

Add in the spinach and cook for 5 minutes. Then, reduce heat to medium-low. Continue to simmer for another 15 minutes.

Garnish with fresh herbs or avocado. Serve immediately.


Print Recipe
Vegan Chickpea & Vegetable Soup
The perfect meatless option for flavorful protein and vegetables in a warm soup.
Course Soup or Salad
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Soup or Salad
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. To begin, chop all your vegetables and set aside.
  2. Add olive oil to a large pot over medium heat. Add in the chopped onions, minced garlic and pink himalayan salt. Cook for 3 minutes until onions are soft and translucent, stir often.
  3. Then, add in the mushrooms, combine and cook for 3 minutes until just softened.
  4. Add chickpeas, carrots, sweet potatoes and ground ginger then cook for about 2 minutes.
  5. Then add in remaining spices {black pepper, cumin, cinnamon and cayenne pepper} and cook for 2 minutes.
  6. Be sure to toss the ingredients together so the slices are evenly distributed.
  7. Add liquid aminos, cider vinegar, coconut sugar, vegetable stock, himalayan salt and spring water. Be sure to mix everything together.
  8. Only cover partially and cook for 20 minutes.
  9. Add in the spinach and cook for 5 minutes. Then, reduce heat to medium-low. Continue to simmer for another 15 minutes.
  10. Garnish with fresh herbs or avocado. Serve immediately
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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