Broccoli potato soup with roasted chickpeas is a warm and hearty soup for chilly days. Creamy broccoli soup and the crunch of seasoned chickpeas makes for a filling meal. This easy recipe is vegan and gluten free.
There’s a bit of a chill in the air, and that means that it is soup season! We all love creamy broccoli soup at our house, but that can be a tricky recipe when you can’t have dairy.
I wanted to make a creamy vegan broccoli soup that was rich without any dairy substitutes, and adding some potatoes was the answer. When the soup is pureed with an immersion blender, the potatoes helped make the soup thick and creamy. I also roasted some chickpeas and put them on top – the contrast of flavors and textures was so good!
- Chickpeas – To make roasted chickpeas, you will need canned chickpeas that have been drained and rinsed. Eden brand canned beans are made in a facility that has good allergen protocols. Please call and make sure any brand is safe for your family.
- Garam Masala – This is a blend of Indian spices. You can find it in stores, or you can mix up your own Garam Masala.
- Broccoli – I used fresh broccoli, but you can use frozen broccoli if that’s what you have on hand.
- Broth – Either vegetable broth or chicken broth will work well in this soup.
Step by Step Instructions
- Place the chickpeas, olive oil, and spices on a cookie sheet that has been lined with parchment paper.
- Bake at 350 degrees F for about 45 minutes until golden brown.
- Cook the onions and garlic in olive oil until softened – about 5 minutes.
- Add the potatoes and broth to the pot, and cook until the potatoes are tender, then add the broccoli.
- Cook until the broccoli is tender.
- Add the salt, pepper, and garlic powder, then puree the soup with an immersion blender until it’s as smooth as you like. Spoon the soup into bowls and top with the roasted chickpeas to serve.
Store leftover soup and roasted chickpeas in the refrigerator. They should stay fresh for about 4 days. You can also freeze the soup. Store in a freezer safe container for up to 3 months.
More Dairy Free Soup Recipes
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Broccoli Potato Soup with Roasted Chickpeas.
You will love this creamy broccoli potato soup on a cold day. Crunchy seasoned chickpeas on top are the perfect finishing touch.
For the roasted chickpeas:
For the soup:
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves
- 3 Yukon Gold potatoes peeled and chopped
- 2 ½ cups broccoli florets florets removed and chopped
- 32 ounces vegetable broth
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
Make the roasted chickpeas:
Preheat oven to 350 degrees F. Line a pan with parchment paper. Place the rinsed chickpeas on the pan and pat dry. Drizzle with olive oil and sprinkle with the curry powder, Garam Masala, and spices.
Bake at 350 degrees F for about 45 minutes, shaking the pan now and then to redistribute the chickpeas. Remove from oven to cool.
Make the soup:
Saute the onion and garlic in olive oil in a large pot over medium heat for about five minutes.
Add the potatoes and broth and raise heat to high. Bring to a boil, then reduce to a simmer and simmer for about 15 minutes until potatoes are tender.
Add broccoli florets and raise heat to medium. Cook until broccoli is tender and bright green, about 10 minutes.
Add salt, pepper, and garlic powder.
Remove pan from heat and puree using an immersion blender.
Serve with roasted chickpeas on top.
Store leftover soup and chickpeas in the refrigerator. They should stay fresh for about 4 days.
Super tasty :-)
Can you give a smaller portion recipe for all of the one person households? I hate to use all those ingredients only to find I don’t care for the taste.
You could just divide the recipe by four, that should help reduce it!
Recipe was outstanding for my Meatless Monday supper. I wasn’t sure about the size of the potatoes so I used four medium sized and it turned out perfect. The curried chickpeas were a really nice touch. I will add some extra heat to them next time with a little cayenne perhaps.
So glad you liked it! Thanks for letting me know! :)
Allison @The Bauble Dept.
Just made this for dinner last night, very good! Anything topped with roasted chickpeas is my favorite! :)
My favorite number is 5, too! I always love it when I look at the clock at exactly 5:55, haha! Maybe your vote will be the one that determines the winner ;) This soup looks ah-may-zing!!
Yes! I love when the clock says 5:55! My husband loves it when it says 12:34. We are number nerds. :)
This soup would be perfect for a cold winter night! I love veggies and soup :)
Natalie @ Tastes Lovely
That is lucky! And I bet you’re happy today is the 5th. I love the names of your election volunteers, they sound like such the fun, elderly group. Haha! Don’t hear those names often anymore. This soup sounds delish! A beautiful green color, and those roasted chickpeas must give it a great crunch.
Yes, the volunteers were a bit on the older side! :) So nice, though.
Gayle @ Pumpkin 'N Spice
This soup sounds delicious, Kelly! I love the combination of broccoli and potatoes. And the chickpeas are the perfect touch!
Thanks for pinning, Gayle!
This is one gorgeous broccoli soup! Love how thick and creamy it looks and those roast chickpeas just take it over the top! Pinned. :)
Thanks for pinning, Sarah!
Kristine @ Kristine's Kitchen
I’ll have to try adding potatoes to my broccoli soup next time. The creamy texture they add sounds wonderful! Love the roasted chickpeas on top!