There’s a lot going for this soup—the protein-packed chickpeas, the toothy kale, and that aromatic base of veggies. But my favorite thing about this soup? The smoked paprika. It gives this soup that long-simmered rich flavor in about half an hour. If you’re looking for a soup that:
you can add to your weekly rotation is customizable to ingredients you have in the fridge finishes cooking in under 30 minutes
…then this chickpea soup is it! It’s vegetarian and gluten-free, with options for making it vegan in the recipe. We’ve also included a bunch of fun ways you can customize it below. Let’s cook!
The main Ingredients
Mirepoix: Do you know mirepoix? The classic combination of onion, carrots, celery, and garlic! Sauteed in butter or olive oil, it creates a delicious base for our soup. Tomato Paste: This brings savory flavor without a lot of added tomato flavor. I love freezing my tomato paste ahead of time and just popping a frozen cube of it in! Herbs and Spices: Smoked paprika, red pepper flakes, and salt help bring this soup to life, along with rosemary (you could also use thyme). Chickpeas: Nutritious chickpeas are the star of the show! We’re using canned, but you could also cook the chickpeas yourself. Broth: Vegetable broth, either from a carton, cube, or make your own broth! Cream: We used heavy cream, but you could use half-and-half for a lighter option, or canned coconut milk for vegan or dairy-free diets. Kale: Because we all need a veggie this time of year!
Making this soup is so easy
It all happens entirely in one pot and in less than 30 minutes. The process looks something like this (full directions in the recipe card below!):
Switch it up
This chickpea vegetable soup is incredibly customizable to whatever ingredients you have on hand or need to use! Here are some ideas:
Switch the kale for another green, like spinach! For more tomato flavor, add a can of diced or crushed tomatoes. Bulk it up for winter with diced potatoes or sweet potato. Just be sure to add a bit more broth, as the potatoes will soak some up while cooking! Extend cook time to 20 minutes, or until potatoes are fork-tender, then add in cream and kale. Add cauliflower florets for filling but low carbohydrate options. Make it in the slow cooker using the instructions from my slow cooker chickpea soup recipe!
Pairing Ideas
This soup is best served with a generous garnish of fresh parsley, parmesan cheese, and a good slice of crusty bread. Aside from those, we love to serve it with:
Vegan Garlic Bread, just start the bread before starting the soup to ensure everything is done at the same time! Cornbread Casserole, a bready casserole I loooove serving with this soup. Vegetarian Caesar Salad, a classic soup and salad pairing!
And for a soup that’s just as delicious as this one but with a Tuscan flair, try this White Bean Soup!
