Broccoli Spinach and Chickpea Soup

EASY SOUP RECIPE READY IN 30 MINUTES

I really appreciate the convenience of frozen veggies every once in a while. Especially when I am very busy and don’t have much time for cooking but still want my meals to be healthy, filling, and nutritious.

And while I really enjoy making soup from scratch with fresh veggies, sometimes I need it to be ready in less than 30 minutes.

This hearty broccoli, spinach, and chickpea soup is made with frozen veggies and is certainly one of my busy-day favorites. So quick and easy to make – it can be ready in 30 minutes.  It is ideal for a quick lunch or dinner and serves 4 people.

This soup is very nutritious, rich, and creamy. It is also vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

You can find instructions and the exact measurements in the recipe card below.

Broccoli, spinach, and chickpea soup features several key ingredients:

• Frozen broccoli florets
• Frozen spinach
• Cooked chickpeas
• Homemade cashew cream

HOW TO MAKE BROCCOLI SPINACH AND CHICKPEA SOUP

• In a large pot place 2 tablespoons of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add minced garlic and cook for another minute while stirring constantly.
• Add in frozen broccoli florets, frozen spinach, cooked chickpeas, vegetable stock, and 1 liter of water.
• Bring the soup to a boil. Reduce the heat to low and simmer for 10-15 minutes until broccoli florets are tender. Taste and adjust seasonings as needed.
• Add cashew cream (check  How to make cashew cream) and cook for another couple of minutes.
• Use the immersion blender to puree the soup completely (or you can transfer this mixture into a blender and blend until smooth).
• Transfer the blended soup back to the stove and let it simmer for 1-2 minutes while stirring constantly.

SERVING SUGGESTION

Serve in a bowl. Top with crispy pan-fried chickpeas (check  Pan-fried chickpeas) and thyme.

TIPS AND HOW-TOS

Chickpeas: I always cook chickpeas the night before (see How to cook chickpeas) but if you don’t feel like cooking, you can use canned chickpeas.

HOW TO MAKE CASHEW CREAM

Note: Soak the cashews in water for at least one to two hours. After soaking, drain and rinse the cashews thoroughly.

Place soaked cashews, unsweetened plant-based milk, and tapioca flour into a high-powered blender and blend until smooth.

HOW TO COOK CHICKPEAS

Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.

Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.

It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.

Keep cooked chickpeas in the fridge for 3-4 days.

And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

PAN-FRIED CHICKPEAS

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add cooked chickpeas and sauté, stirring frequently, until the chickpeas are golden and crispy, for about 5-8 minutes. Season with salt.

BROCCOLI SPINACH AND CHICKPEA SOUP IS

• Vegan
• Gluten-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Creamy
• Quick and easy to make

Broccoli Spinach and Chickpea Soup

Nensi Beram

Flavorful, rich, and creamy broccoli, spinach, and chickpea soup with cashew cream. Easy recipe loaded with healthy ingredients. Vegan and gluten-free.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

Soup

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3-4 cloves garlic minced
• 450 g frozen broccoli florets
• 450 g frozen spinach
• 300 g cooked chickpeas
• 1 liter water
• 1 vegetable stock cube
• salt to taste

Cashew cream

• 60 g cashews previously soaked for a couple of hours
• 100 ml unsweetened plant-based milk
• 25 g tapioca flour

Extra (topping)

• 200 g cooked chickpeas

Instructions

 

Cashew cream

• Soak the cashews in water for at least one to two hours. After soaking, drain and rinse the cashews thoroughly.
• Place soaked cashews, unsweetened plant-based milk, and tapioca flour into a high-powered blender and blend until smooth.

Soup

• In a large pot place 2 tablespoons of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add minced garlic and cook for another minute while stirring constantly.
• Add in frozen broccoli florets, frozen spinach, cooked chickpeas, 1 vegetable stock cube, and 1 liter of water.
• Bring the soup to a boil. Reduce the heat to low and simmer for 10-15 minutes until broccoli florets are tender. Taste and adjust seasonings as needed.
• Add cashew cream (see recipe above) and cook for another couple of minites.
• Use the immersion blender to puree the soup completely (or you can transfer this mixture into a blender and blend until smooth).
• Transfer the blended soup back to the stove and let it simmer for 1-2 minutes while stirring constantly.

Serving suggestion

• Serve in a bowl. Top with crispy pan-fried chickpeas and thyme.

Pan-fried chickpeas

• Heat 1 tablespoon of olive oil in a large pan over medium heat.
• Add cooked chickpeas and sauté, stirring frequently, until the chickpeas are golden and crispy, for about 5-8 minutes. Season with salt.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword broccoli soup, broccoli spinach soup recipe, healthy vegan soup