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Home » Soup » Broccoli Potato Soup with Roasted Chickpeas.

Broccoli Potato Soup with Roasted Chickpeas.

Sep 13, 2022 by Kelly Roenicke · 19 Comments

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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. 

broccoli potato soup in a white bowl

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!

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  • Ingredient Notes
  • Step by Step Instructions
  • Storage/Freezing
  • More Dairy Free Soup Recipes
  • Recipe
dairy free broccoli soup topped with chickpeas

Ingredient Notes

  • 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

  1. Place the chickpeas, olive oil, and spices on a cookie sheet that has been lined with parchment paper.
chickpeas before roasting
  1. Bake at 350 degrees F for about 45 minutes until golden brown.
roasted chickpeas on a cookie sheet
  1. Cook the onions and garlic in olive oil until softened – about 5 minutes.
cooking onions in a pan
  1. Add the potatoes and broth to the pot, and cook until the potatoes are tender, then add the broccoli.
broccoli florets in a pot
  1. Cook until the broccoli is tender.
broccoli soup after cooking
  1. 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.
blending broccoli potato soup

Storage/Freezing

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

  • White Bean Potato Soup with Lemon and Dill
  • Vegan Corn Chowder
  • Easy Lentil Soup

Disclosure: This post contains affiliate links.

Recipe

vegan broccoli potato soup
5 from 1 vote
Print

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.

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword creamy, easy
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 375 kcal
Author Kelly Roenicke

Ingredients

For the roasted chickpeas:

  • 30 ounces chickpeas drained and rinsed
  • 2 Tablespoons olive oil
  • ½ teaspoon curry powder
  • â…“ teaspoon Garam Masala
  • ¾ teaspoon sea salt

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
US Customary – Metric

Instructions

Make the roasted chickpeas:

  1. 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.

  2. 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:

  1. Saute the onion and garlic in olive oil in a large pot over medium heat for about five minutes.

  2. 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.
  3. Add broccoli florets and raise heat to medium. Cook until broccoli is tender and bright green, about 10 minutes.
  4. Add salt, pepper, and garlic powder.
  5. Remove pan from heat and puree using an immersion blender.

  6. Serve with roasted chickpeas on top.

Recipe Notes

Store leftover soup and chickpeas in the refrigerator. They should stay fresh for about 4 days.

Nutrition Facts
Broccoli Potato Soup with Roasted Chickpeas.
Amount per Serving
Calories
375
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Sodium
 
1315
mg
57
%
Potassium
 
916
mg
26
%
Carbohydrates
 
56
g
19
%
Fiber
 
14
g
58
%
Sugar
 
9
g
10
%
Protein
 
16
g
32
%
Vitamin A
 
595
IU
12
%
Vitamin C
 
47.2
mg
57
%
Calcium
 
120
mg
12
%
Iron
 
7.2
mg
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy broccoli soup topped with roasted chickpeas

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    November 01, 2018 at 10:24 am

    5 stars
    Super tasty :-)

    Reply
  2. Sharon Deters

    January 16, 2018 at 2:10 pm

    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.

    Reply
    • Kelly Roenicke

      January 19, 2018 at 12:13 pm

      You could just divide the recipe by four, that should help reduce it!

      Reply
  3. suzanne

    February 22, 2016 at 10:18 pm

    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.

    Reply
    • Kelly

      February 24, 2016 at 9:28 pm

      So glad you liked it! Thanks for letting me know! :)

      Reply
  4. Allison @The Bauble Dept.

    November 21, 2014 at 8:40 am

    Just made this for dinner last night, very good! Anything topped with roasted chickpeas is my favorite! :)

    Reply
  5. Julia

    November 06, 2014 at 9:29 pm

    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!!

    Reply
    • Kelly

      November 07, 2014 at 5:45 pm

      Yes! I love when the clock says 5:55! My husband loves it when it says 12:34. We are number nerds. :)

      Reply
  6. genevieve y

    November 06, 2014 at 5:59 pm

    This soup would be perfect for a cold winter night! I love veggies and soup :)

    Reply
    • Kelly

      November 07, 2014 at 5:45 pm

      Thanks, Genevieve!

      Reply
  7. Natalie @ Tastes Lovely

    November 05, 2014 at 2:11 pm

    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.

    Reply
    • Kelly

      November 06, 2014 at 11:51 am

      Yes, the volunteers were a bit on the older side! :) So nice, though.

      Reply
  8. Gayle @ Pumpkin 'N Spice

    November 05, 2014 at 10:59 am

    This soup sounds delicious, Kelly! I love the combination of broccoli and potatoes. And the chickpeas are the perfect touch!

    Reply
    • Kelly

      November 06, 2014 at 11:51 am

      Thanks for pinning, Gayle!

      Reply
  9. Sarah@WholeandHeavenlyOven

    November 05, 2014 at 9:40 am

    This is one gorgeous broccoli soup! Love how thick and creamy it looks and those roast chickpeas just take it over the top! Pinned. :)

    Reply
    • Kelly

      November 06, 2014 at 11:52 am

      Thanks for pinning, Sarah!

      Reply
  10. Kristine @ Kristine's Kitchen

    November 05, 2014 at 9:39 am

    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!

    Reply
    • Kelly

      November 06, 2014 at 11:52 am

      Thanks, Kristine!

      Reply

Trackbacks

  1. 15 Killer vegetarian chickpea dinner recipes! | Rhubarbarians says:
    August 29, 2015 at 8:04 am

    […] 11. Broccoli potato soup with roasted chickpeas […]

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