Cozy, Nourishing, and Ready in One Pot
This creamy chickpea potato soup is the perfect blend of comfort and nourishment. Tender potatoes, hearty chickpeas, and fragrant vegetables simmer together to create a silky, satisfying bowl that warms you instantly. Brightened with a touch of lemon and finished with fresh herbs, this soup feels both light and deeply comforting — ideal for weeknight dinners or simple weekend meals. Everything comes together in one pot, saving you time while filling your kitchen with a delicious aroma. Whether you love soothing vegan soups or need a quick healthy dinner, this bowl brings wholesome flavor with minimal effort.
PrintCreamy Chickpea Potato Soup
Creamy one-pot chickpea potato soup with tender veggies, herbs, and a bright lemon finish.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
3 potatoes, cubed
2 carrots, diced
1 celery stalk
1 can chickpeas, rinsed
4 cups vegetable broth
1 cup water
1/2 cup coconut milk or cashew cream
1 tsp thyme
1 tsp oregano
1/2 tsp turmeric
Salt and pepper
2 cups spinach
2 tbsp lemon juice
Parsley
Instructions
1. Sauté onion 2 minutes.
2. Add garlic 1 minute.
3. Add potatoes, carrots, celery; cook 3 minutes.
4. Add chickpeas, broth, water, and spices; simmer 15 minutes.
5. Stir in coconut milk; simmer 2 minutes.
6. Add spinach to wilt.
7. Finish with lemon and parsley; serve warm.
Notes
Store up to 3 days or freeze 2 months.
Blend some soup for extra creaminess.
Serve with warm bread.
Preparation Time
Preparation: 10 minutes
Cooking: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
3 medium potatoes, peeled and cubed
2 carrots, diced
1 celery stalk, chopped
1 (15-ounce) can chickpeas, drained and rinsed
4 cups vegetable broth
1 cup water
½ cup coconut milk or cashew cream
1 tsp dried thyme
1 tsp dried oregano
½ tsp turmeric
Salt and black pepper to taste
2 cups baby spinach
2 tbsp lemon juice
Fresh parsley for garnish
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large soup pot
Sharp knife
Cutting board
Measuring cups and spoons
Wooden spoon or spatula
Ladle
Preparation Steps (Beginner-Friendly)
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2 minutes until soft and fragrant.
- Add the garlic and cook 1 minute until aromatic.
- Stir in the potatoes, carrots, and celery. Cook for 3 minutes as the vegetables begin to soften. 🥕
- Add chickpeas, vegetable broth, and water. Stir in thyme, oregano, turmeric, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes become tender.
- Stir in the coconut milk or cashew cream and simmer for 2 more minutes until the soup becomes creamy and smooth. ✨
- Add the spinach and cook 1 minute until wilted.
- Finish with lemon juice, garnish with parsley, and serve warm. 😊
Chef’s Tips
Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.
Blend one cup of the soup and stir it back in for an even creamier texture.
Add zucchini or peas for extra vegetables.
Serve with warm sourdough or garlic bread for a comforting meal.
Nutrition Information
Serving: 1
Calories: 300 kcal
Protein: 10 g
Carbs: 38 g
Fat: 12 g
Fiber: 8 g
Sugar: 5 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.