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

• ½ Yellow Onion chopped
• 4 Cloves Garlic minced
• 1 cup Mushrooms
• 1 teaspoon Ground Ginger
• 4 Carrots chopped
• 2 Sweet Potatoes chopped
• 1 can Chickpeas drained and rinsed
• ½ teaspoon Ground Black Pepper
• ¼ teaspoon Ground Cumin
• ¼ teaspoon Ground Cinnamon
• 1/16 teaspoon Cayenne Pepper
• 2 teaspoon Liquid Aminos
• 2 teaspoon Apple Cider Vinegar
• 1½ teaspoon Coconut Sugar
• 2½ cups Vegetable Stock
• 1½ cups Spring Water
• 1 cup Fresh Spinach
• Sea Salt to taste {go crazy with it}

Course Soup or Salad Prep Time 15 minutes Cook Time 1 hour Servings Ingredients ½ Yellow Onion chopped 4 Cloves Garlic minced 1 cup Mushrooms 1 teaspoon Ground Ginger 4 Carrots chopped 2 Sweet Potatoes chopped 1 can Chickpeas drained and rinsed ½ teaspoon Ground Black Pepper ¼ teaspoon Ground Cumin ¼ teaspoon Ground Cinnamon 1/16 teaspoon Cayenne Pepper 2 teaspoon Liquid Aminos 2 teaspoon Apple Cider Vinegar 1½ teaspoon Coconut Sugar 2½ cups Vegetable Stock 1½ cups Spring Water 1 cup Fresh Spinach Sea Salt to taste {go crazy with it}

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!