Creamy Vegetable Chickpea Soup (Vegan)
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.
Ingredients
- 1 tablespoon 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 tablespoon Marigold bouillon)
- 2 large potatoes (about 500g) peeled and diced
- 1 teaspoon 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
Instructions
- 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.
Notes
- 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.