Name: Chickpea Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium red onion, chopped; 1 medium carrot, chopped; 2-3 celery stalks, chopped; 2 large garlic cloves, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1/4 teaspoon red chili flakes; 2 cans (14 oz / 400 g) chickpeas, drained and rinsed; 1 lb (450 g) potatoes, peeled and cut into 1/2-inch cubes; 4 cups (1 liter) vegetable stock; Juice of 1 lemon; 2 cups (75 g) baby spinach; Salt and freshly ground black pepper to taste

Jump to Recipe

This chickpea potato soup is creamy, extra flavorful and downright delicious! Featuring fresh thyme, rosemary and lots of garlic, this soup is very easy to make with just a handful of simple ingredients.

Chickpea potato soup is a simple yet super delicious recipe that's also budget-friendly and quick to make. It's the perfect soup to make on those days you're craving a comforting bowl of soup.

The secret to making this chickpea potato soup creamy is using floury potatoes and pureeing a couple of cups of soup at the end.

This is a dairy-free soup made without any kind of cream or coconut milk. It's naturally creamy and super satisfying, just perfect for a cold day treat.

Why you'll love this chickpea potato soup

Ready in just 35 minutes using simple, budget-friendly ingredients
Dairy-free and coconut-free yet super creamy
Super easy to customize with any other veggies you like

Ingredients and substitutions

Olive oil - You only need one tablespoon of olive oil to sauté the veggies for this soup. If you don't want to cook with oil, sauté the veggies in a bit of vegetable broth instead.

Onion, carrot and celery - I like to dice the veggies small so they soften quickly, but you can slice them exactly as you like.

I prefer the flavor of red onion in chickpea soup, but regular yellow onion would work just as well.

Garlic - Feel free to adjust the garlic quantity to your liking.

Fresh herbs - I used a mix of fresh thyme and rosemary to bring extra flavor to the soup.

If you don't have fresh herbs on hand, use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary each.

Alternatively, add 1 tablespoon of Italian seasoning mix.

Red chili flakes - Only add red chili flakes if you want your soup to have a bit of a kick.

Chickpeas - Canned chickpeas are super convenient in this soup, but you can also use chickpeas that you've previously cooked from dry.

Potatoes - Yukon Gold or Maris Piper are perfect options for this soup, but any other type of floury potato would do. Don't use waxy potatoes because the soup won't be as creamy. You can also swap the potatoes with sweet potatoes.

Lemon juice - This is optional but highly recommended as it adds lots of brightness and extra flavor.

Baby spinach - You can substitute the baby spinach with any other kind of leafy greens, such as kale or collard greens.

How to make vegan chickpea potato soup

Heat the olive oil in a stock pot or Dutch oven. Add the red onion, carrot and celery and cook for 7-8 minutes over medium heat until softened.

Stir in the garlic, thyme, rosemary and red chili flakes and cook for another minute.

Add the chickpeas, potatoes and vegetable stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 15 minutes.

chickpea potato soup making instructions

Optional for a creamier soup - Take out 2-3 ladles of soup and puree it in a blender. Return to the pot and stir to combine.

Add the lemon juice and baby spinach, then place the lid back on the pot and simmer for another minute.

Season to taste and serve hot with extra lemon juice if you like.

Leftovers and storage

This chickpea potato soup can be stored in an airtight container for up to 5 days in the fridge.
Reheat the soup in the microwave or on the stovetop. Since it may thicken in the fridge, you may need to add some veggie broth or water when reheating.
To freeze it, let it cool before adding it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Recipe notes and tips

If you want a super smooth and creamy soup, you can blend more of it instead of just a couple of ladles. Alternatively, blend it all for a completely pureed chickpea and potato soup.
This vegan chickpea soup is super easy to make your own. Add some other veggies, such as cauliflower florets, broccoli, green beans and peas.
The soup pairs great with a chunk of crusty bread. Alternatively, serve it with a vegan grilled cheese sandwich.

If you liked this chickpea potato soup, you might also like some of my other quick and easy vegan soup recipes:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 4