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A creamy and healthy broccoli potato soup topped with Indian spiced chickpeas.

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


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


  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*
Fat 10g15%
Saturated Fat 1g6%
Sodium 1315mg57%
Potassium 916mg26%
Carbohydrates 56g19%
Fiber 14g58%
Sugar 9g10%
Protein 16g32%
Vitamin A 595IU12%
Vitamin C 47.2mg57%
Calcium 120mg12%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.