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Broccoli Potato Soup with Roasted Chickpeas.

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Broccoli potato soup with roasted chickpeas is a warm and hearty soup for chilly days. This easy recipe is vegan and gluten free. 

broccoli potato soup

Fun fact: My favorite number is 5, and when I voted last night I was voter #555!

I don’t know, I thought that was kind of fun. I probably should have played the lottery. The election volunteers – Dottie, Bonnie, and Geraldine did not seem impressed. :)

We had a very chilly weekend, so I made a big pot of soup on Saturday. We all love broccoli soup, but I decided to change things up a little bit by adding some potatoes which made the soup even thicker and creamier. I also roasted some chickpeas and put them on top – the contrast of flavors and textures was so good!

I love to use my immersion blender (affiliate link) for soups like this…it’s so much easier to blend the soup right inside the pot. Once you add the broccoli, make sure you keep an eye on the soup. You want the broccoli to be tender, but still bright green. That way this broccoli potato soup will be a nice pretty shade of green.

Creamy broccoli soup topped with roasted chickpeas - the perfect combination! Vegan and gluten free.

 

A creamy and healthy broccoli potato soup topped with Indian spiced chickpeas.
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Broccoli Potato Soup with Roasted Chickpeas.

Flavorful chickpeas top creamy broccoli potato soup.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 375 kcal
Author Kelly Roenicke

Ingredients

For the chickpeas:

  • 30 ounces chickpeas drained and rinsed
  • 2 Tablespoons olive oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Garam Masala
  • 3/4 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 1/2 cups broccoli florets florets removed and chopped
  • 32 ounces vegetable broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees. 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 for about 45 minutes, shaking the pan now and then to redistribute the chickpeas. Remove from oven to cool.
  3. Meanwhile, make the soup: Saute the onion and garlic in olive oil in a large pot over medium heat for about five minutes.
  4. 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.
  5. Add broccoli florets and raise heat to medium. Cook until broccoli is tender and bright green, about 10 minutes.
  6. Add salt, pepper, and garlic powder.
  7. Remove pan from heat and puree using an immersion blender.
  8. Serve with roasted chickpeas on top.
Nutrition Facts
Broccoli Potato Soup with Roasted Chickpeas.
Amount Per Serving
Calories 375 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1315mg 55%
Potassium 916mg 26%
Total Carbohydrates 56g 19%
Dietary Fiber 14g 56%
Sugars 9g
Protein 16g 32%
Vitamin A 11.9%
Vitamin C 57.2%
Calcium 12%
Iron 40.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Creamy broccoli soup topped with roasted chickpeas - the perfect combination! Vegan and gluten free recipe.

I hope you like this broccoli potato soup recipe. It’s surprisingly filling – probably because of all the chickpeas on top. We loved this soup, and I want to make it again today, actually!

Are you in a soup mood this week?

 

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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Comments

  4. 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

  6. 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

  8. 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

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