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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 soup is so delicious I’m adding it to my binder of favorite go to recipes!
Thanks!
This looks delish, but I am vegan allergic to tomatoes (seems like they are in all the recipes). Any substitutes? Maybe red peppers?
yes omit or use red peppers. tomato is not a major ingredient inthis one.
Thanks! Looking forward to trying this.
Just finished making this. So delicious. Thank you for the terrific recipe. I love that it is oil free. Also, since I only had red potatoes on hand, I used those and it still turned out great. I used button mushrooms as well.
awesome!
This sounds wonderful! I’m trying it today. Thank you for the plant based milk separation solution.
My dairy-free husband has been searching for a creamy potato soup recipe that tastes delicious, and this hit the mark! So yummy. Thanks for a great recipe!
awesome!
So, so good. I used the stove top method and full-fat coconut milk for the non-dairy milk.
Perfect and delicious. Thank you
I made this today, was so good. I only added some cooked barely at the end with the spinach.
This is sooo good! It’s cold and rainy in Chicago today. This was exactly what I needed! 😊
I know this is a Vegan recipe, but would dairy milk ruin the recipe? I mean no offence. I have no nuts or non dairy milk in the house right now!!
And could it be made without potato, or would the flavour profile be vastly changed?
Thank you!
you can use more broth or water.
potato will help thicken the soup too. If you are omitting them, then just blend a quarter the soup to thicken
Thanks so much!
Thank you so much! ❤