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.

Creamy vegetable chickpea soup in a cast iron pan on a marble surface with sliced bread, fresh parsley and a grey cloth.

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.

vegetable soup in a blue and white enamel mug.

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.

Step 1 - a two image collage of frying the vegetables and adding the flour.

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.

Step 2 - a two image collage of adding the stock, herbs and potatoes and adding the peas, sweetcorn and chickpeas.

Stir in the cream and season to taste with plenty of salt and pepper.

Step 3 - a two image collage of adding the cream and the finished soup.

Serve with crusty buttered bread for dunking.

Close up of creamy vegetable chickpea soup in a pan.

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:

Close up of soup in a blue and white enamel mug.

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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5 from 3 votes