Creamy vegetable chickpea soup - this delicious vegan soup is rich, creamy, hearty and comforting. It is easy to make and perfect for a warming, filling lunch or dinner.
This creamy vegetable chickpea soup is currently one of my favourite comfort food meals.
It is rich and creamy and the potato and chickpeas make it very filling; it is the perfect hearty, warming meal for chilly days.
It is easy to make and very adaptable; use this recipe as a base and add whatever vegetables and seasonings suit you. See below for some ideas of how to adapt it.
How To Make Creamy Vegetable Chickpea Soup:
(For ingredients and full instructions see the recipe card below)
Start by gently frying the finely chopped onion, leek, celery and carrot and the rushed garlic until the vegetables are tender.
Add plain flour and cook for a minute while stirring.
Gradually stir in the vegetable stock. Add it a little at a time to avoid lumps of flour.
Add the diced potato, mixed dried herbs and bay leaves and simmer for about 15 minutes until the potatoes are tender.
Add the frozen sweetcorn, peas and drained chickpeas and cook for 10 more minutes.
Stir in the cream and season to taste with plenty of salt and pepper.
Serve with crusty buttered bread for dunking.
Substitutions And Variations:
You can vary the vegetables to suit you. Sweet potato would be good in place of the white potato.
Butter beans or cannellini beans would be great in place of the chickpeas.
You could also swap the chickpeas for vegan chicken style pieces - cook them according to the instructions on the packet then add them to the soup.
I have made this creamy vegetable chickpea soup using my homemade cashew cream, Alpro soy cream, Elmlea Plant double cream and Oatly creme fraiche. All of these options work great.
You could use coconut cream instead but it may impart a bit of coconut flavour so it wouldn't be my first choice in this instance.
If you want, you can add a tablespoon or two of chicken seasoning along with the flour. (They are usually vegan friendly but do check). A dash of smoked paprika would also work.
Try adding a couple of sprigs of fresh thyme and/or rosemary.
For extra flavour, stir in 160ml white wine once you have added the flour and allow it to cook off before stirring in the stock.
Stir in some nutritional yeast once the soup is cooked to add a savoury, 'cheesy' flavour.
How To Store It:
The soup will keep in a covered container in the fridge for up to four days.
It can also be frozen in a freezer proof container for up to three months. Allow to defrost in the fridge then reheat in a pan or the microwave to serve.
More Vegan Soup Recipes:
- Spinach, lentil and butter bean soup
- Vegan corn chowder
- Spiced carrot and pumpkin soup
- Quick black-eyed bean soup
- Autumn minestrone
- Spiced red lentil and root vegetable soup
- Spiced yellow split pea and sweetcorn soup
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Creamy Vegetable Chickpea Soup (Vegan)
- 1 Tbsp olive oil
- 30 g (2 Tbsp) vegan butter/spread
- 1 large onion finely chopped
- 1 large leek finely chopped
- 2 sticks celery diced
- 2 large carrots (about 300g) diced
- 4 cloves garlic peeled and crushed
- 50 g (⅓ cup + 1 Tbsp) plain (all-purpose) flour
- 1.3 litres (5 ½ cups) vegetable stock (I make mine with 2 Tbsp Marigold bouillon)
- 2 large potatoes (about 500g) peeled and diced
- 1 tsp mixed dried herbs
- 2 bay leaves
- 150 g (1 cup) frozen peas
- 150 g (1 cup) frozen sweetcorn
- 1 400 g (14oz) tin of chickpeas drained
- 120 ml (½ cup) vegan cream
- salt and pepper
- Heat the olive oil and butter in a large saucepan. Add the onion, leek, celery, carrot and garlic and cook gently, stirring often, for about 15 minutes until the vegetables are soft.
- Stir in the flour and cook for a minute while stirring.
- Gradually stir in the vegetable stock. Add it a little at a time to avoid lumps of flour.
- Add the potato, mixed dried herbs and bay leaves. Bring up to a gentle simmer and cook for about 15 minutes, stirring often, until the potato is just tender.
- Add the peas, sweetcorn and chickpeas and simmer for 10 more minutes.
- Remove from the heat and stir in the cream and plenty of salt and pepper to taste.
- I have made this soup using my homemade cashew cream, Alpro soy cream, Elmlea Plant double cream and Oatly creme fraiche. All of these options work great. You could use coconut cream instead but it may impart a bit of coconut flavour so it wouldn’t be my first choice in this instance.
- See post above for variations.