Green veggie soup with chickpeas

Green veggie soup with chickpeas

Based on 11 ratings
J

Jing Yue Lok

Food Editor at Kitchen Stories

"This vegetable-packed soup is perfect for a refreshing start to the new year as well as the Veganuary challenge! After all the rich food and drinks from Christmas and New Year's, I usually crave something light and easy to kick off the year. A soup is just the thing: I can use lots of fresh veggies and it's also quick to make. This green soup not only looks good, but it's also filling because of the sweet potatoes and beans, so you don't have to serve bread with it. Lemon juice adds freshness and ginger and chili add a little kick. For a creamy and nice finish, you can serve the soup with a dollop of coconut milk or even soy yogurt."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
sweet potatoes
40 g
frozen peas
1 stalks
celery
½
onion
1 cloves
garlic
½ tsp
ginger (diced)
62½ g
broccoli
¼
leek
10 g
parsley
100 g
canned chickpeas
½ l
vegetable broth
62½ g
spinach
¼
lemon
¼ tsp
chili flakes (for serving)
salt
pepper
olive oil (for frying)
olive oil (for serving)
coconut milk (for garnish)
MetricImperial

Utensils

sieve, peeler, immersion blender

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How-To Videos

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Nutrition per serving

Cal330
Fat5 g
Protein15 g
Carb58 g
  • Step 1/ 3

    Roughly chop sweet potato, onion, and celery into approx. 2 cm pieces. Thinly slice leek into rings. Peel and finely chop garlic and ginger. Remove stalk from broccoli and cut into small pieces. Coarsely chop parsley and set aside some for garnish. Rinse the chickpeas in a sieve and drain.
    • 125 g sweet potatoes
    • ½ onion
    • 1 stalks celery
    • ¼ leek
    • 1 cloves garlic
    • ½ tsp ginger (diced)
    • 62½ g broccoli
    • 10 g parsley
    • 100 g canned chickpeas
    • sieve
    • peeler

    Roughly chop sweet potato, onion, and celery into approx. 2 cm pieces. Thinly slice leek into rings. Peel and finely chop garlic and ginger. Remove stalk from broccoli and cut into small pieces. Coarsely chop parsley and set aside some for garnish. Rinse the chickpeas in a sieve and drain.

  • Step 2/ 3

    Heat olive oil in a large pot over medium heat. Add onions and leeks, and fry until translucent. Add garlic and ginger, fry briefly. Then add sweet potatoes, broccoli, and celery. Season with salt, pepper, and chili flakes. Fry for about 3 min. Add chickpeas and vegetable broth to the pot and stir to combine. Bring to a boil. Then cover the pot, let simmer over medium heat for about 10-12 min. or until the sweet potato is fork tender.
    • olive oil (for frying)
    • salt
    • pepper
    • ¼ tsp chili flakes (for serving)
    • ½ l vegetable broth

    Heat olive oil in a large pot over medium heat. Add onions and leeks, and fry until translucent. Add garlic and ginger, fry briefly. Then add sweet potatoes, broccoli, and celery. Season with salt, pepper, and chili flakes. Fry for about 3 min. Add chickpeas and vegetable broth to the pot and stir to combine. Bring to a boil. Then cover the pot, let simmer over medium heat for about 10-12 min. or until the sweet potato is fork tender.

  • Step 3/ 3

    Add the frozen peas and fold spinach and parsley into the soup. Cover and let it simmer for approx. 1 min. more, or until the greens are wilted. Finely purée the contents of the pot with an immersion blender or a blender. Season with lemon juice, salt and pepper. Serve in deep plates and optionally drizzle with a dollop of coconut milk, olive oil and garnish with chili flakes.
    • 40 g frozen peas
    • 62½ g spinach
    • ¼ lemon
    • ¼ tsp chili flakes (for serving)
    • coconut milk (for garnish)
    • olive oil (for serving)
    • salt
    • pepper
    • immersion blender

    Add the frozen peas and fold spinach and parsley into the soup. Cover and let it simmer for approx. 1 min. more, or until the greens are wilted. Finely purée the contents of the pot with an immersion blender or a blender. Season with lemon juice, salt and pepper. Serve in deep plates and optionally drizzle with a dollop of coconut milk, olive oil and garnish with chili flakes.

  • Enjoy your meal!

    Green veggie soup with chickpeas

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