Simple spiced chickpea and vegetable soup, quick to cook and suitable for vegetarians and vegans alike. A great Winter warming soup!
Simple spiced chickpea and vegetable soup is simple and quick to cook, however full of flavour. I first tried a version of this simple soup at a local cafe and decided I’d like to recreate it. They called it a big soup, I liked that as its more than just vegetables and broth. A properly filling bowl of soup, a meal on its own but nonetheless a light meal being a soup. The soup I tried contained quinoa and whilst delicious I wanted something with a bit more bite and make it to my own tastes.
This simple spiced chickpea and vegetable soup uses the simplest of vegetables, those I generally have in my weekly shop. It’s a quick soup to make, and cooks in no time at all. It’s one of those dishes you can put on the table in 30 minutes making it ideal for a midweek supper alongside some crusty bread. In fact it’s a soup that I cook on those nights where I’m running around juggling kids activities. I’m happy knowing that its sitting there ready when we finally get home.
I have used chickpeas as my family all love this pulse. However feel free to substitute with quinoa or any bean if you would prefer. The spicing is equally simple using a medium strength curry powder, but mild curry powder will gave you the same taste without the heat. Likewise the vegetables, I’ve kept it simple but substitute with the vegetables you like. For example butternut squash, sweet potato and courgette would all work well.
A nutritious bowl of soup for warming the soul. For similar hearty Vegetarian soups why try our French Onion Soup, our Garlic Soup. For Vegan diners try our Leek & Barley Broth or our Spicy Tomato & Lentil Soup.
curried chickpea & vegetable soup
- 1 tbsp sunflower oil
- 1 onion - diced
- 4 carrots - diced
- 2 sticks celery - diced
- 1 leek - finely chopped
- 2 cloves garlic - finely sliced
- 1 tin chickpeas - drained
- 1 dsp medium curry powder
- 1.5 ltr vegetable stock
- salt & pepper
- Pour the oil into a large saucepan and bring to a medium heat. Add the onion, celery, carrot and leek to the pan and saute gently for 5 minutes, taking care to soften the vegetables but not brown them.
- Add the garlic and chickpeas to the pan and saute for a further minute. Add the curry powder and cook for a further minute stirring constantly.
- Add the vegetable stock to the pan, season with salt and pepper and simmer gently for a further 10 minutes. Serve with crusty bread.