So, are you tired of those complicated recipes that take *forever*? I hear ya! I’m all about quick, easy meals that actually taste amazing, and I’m *super* excited to share my go-to recipe with you today: my amazing Vegan Chickpea & Spinach Soup! Seriously, this soup is a lifesaver. It’s ready in under 30 minutes, you only need a handful of ingredients, and it’s packed with flavor.
I’ve been on a vegan journey for a few years now, and honestly, the biggest challenge was finding simple, satisfying meals. But once I perfected this Vegan Chickpea & Spinach Soup, everything changed! I can whip it up on a busy weeknight, and even my meat-loving friends rave about it. The best part? It’s completely customizable to your liking and perfect for anyone following a vegan diet! Plus, it’s seriously good for you.
Why You’ll Love This Vegan Chickpea & Spinach Soup
Okay, so let me tell you why *this* Vegan Chickpea & Spinach Soup is going to become a staple in your kitchen. Seriously, I make it at least once a week! Here’s the deal:
- It’s ridiculously quick and easy. Seriously, even a total beginner can nail this!
- The ingredients are minimal. I bet you already have most of them in your pantry right now.
- It’s bursting with nutrients. Spinach and chickpeas are a nutritional powerhouse!
- It’s super budget-friendly. This is a game-changer if you’re watching your wallet.
- It’s absolutely delicious *and* satisfying. No more boring vegan meals!
- And the best part? It’s totally versatile! You can add your own spin.
Trust me, once you try it, you’ll be hooked!
Ingredients You’ll Need for Vegan Chickpea & Spinach Soup
Alright, let’s talk ingredients! You won’t believe how simple this Vegan Chickpea & Spinach Soup is. Seriously, the ingredient list is short and sweet – no complicated stuff here, I promise!
- 1 tablespoon olive oil (the good stuff!)
- 1 onion, chopped (about 1 cup – chop it however you like!)
- 2 cloves garlic, minced (fresh garlic is KEY for the best flavor!)
- 1 teaspoon ground cumin (adds a warm, earthy taste)
- 1/2 teaspoon turmeric (gives it that lovely color and a health boost!)
- 1/4 teaspoon red pepper flakes (optional, but adds a little kick!)
- 4 cups vegetable broth (low-sodium is my go-to)
- 1 (15-ounce) can chickpeas, rinsed and drained (feel free to use the canned stuff; it’s easy!)
- 5 ounces fresh spinach (about 5-6 cups packed—it shrinks down *a lot*!)
- Salt and pepper to taste (season generously!)
Using fresh, quality ingredients makes *all* the difference in this soup, so don’t skimp on those fresh veggies! You’ll thank me later. Now, let’s get cooking!
How to Make Delicious Vegan Chickpea & Spinach Soup Step-by-Step
Okay, so here’s the fun part: actually making this amazing Vegan Chickpea & Spinach Soup! Don’t worry, it’s super simple. You’ll be slurping up this deliciousness in no time. Follow these steps, and you’ll be a soup-making pro in minutes! Ready? Let’s go!
Preparing the Base for Your Soup
First up, grab your favorite large pot and put it over medium heat. Then, pour in that glorious olive oil. Let it warm up for a minute or two. Next, toss in the chopped onion, and cook, stirring occasionally, until it softens up. This usually takes about 5 minutes. Then, add your minced garlic, throw in the cumin, turmeric, and, if you’re feeling feisty, those red pepper flakes! Cook for just another minute until the garlic becomes fragrant. Careful though; you don’t want to burn it!
Adding the Broth and Chickpeas
Now, pour in your vegetable broth. I usually use low-sodium because then I can control the saltiness myself! Bring the soup to a gentle boil. At this stage, dump in those rinsed and drained chickpeas. Let it all simmer together for a few minutes. This is where the magic really starts to happen, trust me! The broth will become all savory and delicious.
Incorporating the Spinach and Seasoning
Okay, it’s time for the spinach! Add all that fresh spinach to the pot. It might seem like a lot, but it wilts *down* so much! Cook until the spinach is wilted, which is about 3-5 minutes, stirring occasionally. You know it’s ready when the spinach turns a vibrant, darker green and softens up. Next, season generously with salt and pepper to taste. And there you have it – your delicious Vegan Chickpea & Spinach Soup is ready to enjoy! Wow!
Ingredient Notes and Possible Substitutions
Okay, so let’s chat about these ingredients and a few sneaky swaps you can make if you need to! It’s all about making this Vegan Chickpea & Spinach Soup work for *you*.
First off, the olive oil: I use it because it adds a lovely richness and flavor. Plus, it’s good for you! But if you don’t have olive oil, no worries! You can totally use avocado oil, or even a neutral oil like sunflower oil.
Next up, chickpeas! These little guys are the stars of the show, but if you’re not a chickpea fan (gasp!), you can absolutely swap them out. Navy beans, cannellini beans, or even great northern beans would work well! Just make sure they’re drained and rinsed before you toss them in. And how about the spinach? I love the fresh stuff, but if all you have is frozen spinach, that’ll do in a pinch! Just make sure you thaw it and squeeze out any excess water before adding it, or your soup will be watery!
Tips for Success: Perfecting Your Vegan Chickpea & Spinach Soup
Want to make this Vegan Chickpea & Spinach Soup *extra* amazing? Here are a few little tips that I’ve learned along the way! First off, always, *always* use good, fresh ingredients. It really makes a difference – trust me! Also, taste as you go! Seasoning is *key*! Don’t be shy with the salt and pepper; you want that flavor to pop!
And here’s a big one: don’t overcook the spinach! Mushy spinach is the worst, right? We want it bright green and tender-crisp! Finally, for a little extra *oomph*, a squeeze of fresh lemon juice right at the end makes this soup sing! It brightens everything up and adds a little zing. Seriously, give it a try! You won’t regret it.
Serving Suggestions to Complement Your Vegan Chickpea & Spinach Soup
Okay, so your Vegan Chickpea & Spinach Soup is done. *Yum!* But, what to serve it with? Don’t worry, I’ve got you covered! This soup is so versatile, it goes with *everything*!
My go-to is always some crusty, warm bread for dipping – perfect for sopping up all that delicious broth! A simple side salad with a light vinaigrette is also amazing. Or, if you’re after something a bit heartier, try a side of quinoa or brown rice. And if you’re looking to make this a full, vegan feast, try a drizzle of olive oil, and some vegan garlic bread. Enjoy!
Storage and Reheating Instructions
So, you’ve got leftovers? Awesome! Because this Vegan Chickpea & Spinach Soup? It’s even better the next day! You know how I store mine? Always pop it in an airtight container! That’s the key to keeping it fresh and delicious.
Then, just stick it in the fridge! It should be good for about 3-4 days. When you’re ready to eat it again, you’ve got a couple of options! You can reheat it on the stovetop over medium heat, stirring occasionally, until it’s warmed through. Or, the microwave works great too! Just heat it in a microwave-safe bowl in short bursts, stirring in between, until it’s hot. Easy peasy!
Frequently Asked Questions About Vegan Chickpea & Spinach Soup
Got questions about this amazing Vegan Chickpea & Spinach Soup? No problem! I get them all the time, so let’s dive right in!
Can I freeze this soup?
Absolutely! This soup freezes beautifully! Just let it cool completely, then pop it into freezer-safe containers or zip-top bags. It’ll last for a good 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat it on the stovetop or in the microwave. Easy-peasy!
How can I make this soup spicier?
If you like a little heat, there are a bunch of ways to spice this up! You can add more red pepper flakes when you’re sautéing the onions, or even a pinch of cayenne pepper! For a bigger kick, try adding a chopped jalapeño pepper along with the onions and garlic, or a dash of your favorite hot sauce at the end. Careful, though, a little goes a long way!
What can I add to make it creamier?
Want a creamier soup? Okay, here are my tricks! You can blend part of the soup (using an immersion blender if you have one, or carefully transferring it to a regular blender) until it’s smooth and then stir it back in. Another option? Stir in a dollop of vegan sour cream or a splash of coconut milk at the end. It adds a lovely richness!
Can I use dried chickpeas?
You *totally* can! Just be sure to soak your dried chickpeas overnight (or for at least 8 hours). Then, cook them until tender before adding them to the soup. It’ll take longer than using canned chickpeas, but the flavor is amazing! You’ll want to cook them in some water, so they’re tender! I usually cook them in the Instant Pot because it makes it so easy!
Nutritional Information Disclaimer
Just a quick heads-up: the nutritional info I’ve provided is just an estimate. It’s based on the ingredients and brands I used. Since things can change based on the ingredients you use, and since I am not a chef, your results might vary!
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Vegan Chickpea & Spinach Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and healthy vegan soup with chickpeas and spinach.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Add chickpeas and spinach. Cook until spinach wilts, about 3-5 minutes.
- Season with salt and pepper.
Notes
- Serve hot.
- Garnish with fresh parsley or a squeeze of lemon juice.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan soup, chickpea soup, spinach soup, healthy soup, easy vegan recipe