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Easy Warming Chickpea Potato Soup that can be made in Instant Pot pressure cooker or Saucepan. 1 Pot Creamy Potato Chickpea Spinach soup with veggies. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.
It’s still pretty cold out here and soup weather. This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano, fennel seeds and some pepper and cinnamon, and is hearty and pleasing.
Water saute some onion and garlic, mix in the rest of the ingredients and pressure cook or cook in a saucepan. Fold in greens and done. Make it creamy or brothy as you prefer. For creamier, blend up a portion of the soup and mix in.
This hearty Soup is easy, flavorful, delicious, and quick. Try it with beans and veggies of choice. See Stove top Saucepan instructions in Recipe note section below.
More Instant Pot recipes from the blog!
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF – Easy and Simple Everyday meal
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF -Regional Indian Veggies
- Lentil Sweet Potato Soup GF – Perfect winter bowl
Certain non dairy milks or brands tend to separate when boiled, so use all water or broth and add some cashew cream in the end or blend up a portion of the soup to make a creamy thick soup.
Video:
Chickpea Potato Soup in Instant Pot
Ingredients
- 1/4 cup water or broth
- 1/2 onion, chopped
- 3 cloves of garlic
- 1/2 cup chopped tomato
- 1/8 tsp fennel seeds
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 to 1/4 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp thyme, or use a tsp fresh rosemary
- 1 large potato, cubed small ( I use yukon gold or white,)
- 3/4 cup carrots
- 1/2 cup other veggies like peppers, mushrooms, zucchini, broccoli
- 1.25 cups cooked chickpeas or 1 15 oz can chickpeas, drained
- 1/2 to 3/4 tsp salt
- 1 cup water
- 1 cup non dairy milk such as coconut milk, almond milk or cashew milk
- 2 cups Spinach
- freshly ground black pepper for garnish, , lemon juice (optional)
Instructions
- Add broth in the Instant Pot on saute. Add onion and garlic cook until golden. Deglaze with a tbsp of water in between if needed. (See Stove top Saucepan instructions in Recipe note section below. )
- Add the chopped tomato and mix. Add the spices and herbs and mix in.
- Add veggies, chickpeas, salt, non dairy milk ** and water and mix.
- Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
- Fold in spinach and saute for a minute. Add thick cashew cream for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor. Serve with crackers, garlic rolls or garlic bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another winner! I doubled the recipe in my IP. Used 2 cups water for initial pressure cooking, then added 2 cups cashew cream in last few minutes. I used mushrooms as my extra veggie. Delicious! Looking forward to leftovers tomorrow evening.
yumm!
Ok, this was delicious. I had to make some changes but it was still wonderful. I used cumin seed because i was our of fennel seed. I can’t tolerate nightshades so I halved the tomatoes and sub sweet potatoes for the white. I used half soy and half coconut milk because that’s what I had. It separated and looked disgusting after cooking so I added a bit of flour like you suggested on another recipe. I used full fat coconut milk instead of cashew cream because we’re nut free. On top of that I was out of lemons so i used lime juice. Even after all of that it was still delicious. (Though lemon juice would have been better 😋) .
Thanks, for another one!
Awesome!! yes some non dairy milks separate and the flour will help. They look weird but taste is the same. if you see the video, i used lime coz thats what i had 😉
Yum, yum, yum! Love chickpea so much this recipe just seems perfect! Thanks for sharing =)
Richa, this is a delicious soup/stew—I had to control myself not to eat the whole batch at once! Made in saucepan on the stove, substituted cannelloni beans for the chickpeas, used unsweetened almond milk. Didn’t have onion or garlic powders but the spicing worked well without–fennel and cinnamon sound strange but work very nicely together. It’s still warm here in NZ but I’ll look forward to this as a go-to for cold autumn days!
Awesome! You can add some more chopped garlic with the onion. Instant pot tends to dilute some flavor, so sometimes i add additional powdered versions for concentrated flavor.
fennel and cinnamon so work really well together, you can also try some all spice instead.
What a beautiful soup! Perfect! You’re awesome!
I don’t have an insta pot – do you have an idea how long I should cook it?
See the Recipe notes section right below instructions. You will need an addtional 1/2 cup water and simmer over medium for 15 minutes or longer until potatoes are tender. Fold in the greens and taste and adjust.
Will it matter if I leave out the fennel (as I don’t like it)?
yes leave it out. Add more of the herbs that you like like oregano, rosemary
Thanks. Can’t wait to make this.
I went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!
Hi Richa! I’m looking forward to making this soup. My husband and I LOVED your instant pot tomato soup!!!!
How much spinach do you recommend?
Any suggestion on a type of potato? Baking potato, white potato?
AWesome! Its 1.5 to 2 cups spinach or any greens.
i use yukon gold potato
Perfect!!! Thank you!!!!
This soup is delicious. I made it with cashew cream as I didn’t have any plant based milks at home and used bok choy for my greens. Thanks again for another wonderful recipe, Richa!
That was quick! so glad it turned out great!!
I went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!
I’m a new vegan. What is cashew cream? Like cashew butter?
Cashew cream is just cashews blended with water. Blend 1/2 cup raw cashews (soaked for 15 min hot water then drained) in 1 cup of water until creamy and use