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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.
This looks superb!
Do I cook it longer if the recipe is doubled?
2 mins more will be sufficient.
Used sweet potatoes and cooked green lentils (protein) and was very pleased with this fabulous soup.
Great tasting soup! Thanks for the recipe. I used immersion blender at the end to thicken a little. Thinking of adding some lentils next time to up the protein a bit.
Dear lord, this soup is off the charts good. I used fennel bulb and zucchini for my vegetable mix and topped the soup with avocado. Wow! Vegan Richa, you never lead us astray. 😉
awesome!
Made this one recent evening and it was wonderful! My grandsons even ate it with no complaints, which is saying something! Definitely will make this again, but will double the recipe. Thanks!
Thats amazing!
Made this!!! It was delicious; great the next day as well for lunch at work 🙂 I used red potato instead and it was great
I made this and it was very flavorful and filling for dinner. Unfortunately my soy milk had curdled quite a bit after high pressure cooking. I had already used that batch before so it’s not a faulty batch I think. I might try 3 min high next time and/or repeat with another pack of plant milk. Cheers!
Awesome! It doesnt really curdle, it separates. So the taste is fine, just looks weird. Mix a tsp of flour in some more milk and mix in and bring to a boil. When you make it again, add 1-2 tsp flour into the milk and then add into the pot.
Do you have a recipe for the cashew cream?
Blend 1/2 cup of soaked raw cashews with 1/2 cup or more water