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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.
I love this recipe so much. I add many vegetables and I just have to at more milk and water. It’s so good. I also add plant based chicken or turkey to my both with some avocado. It’s so nutritious and filling.
sounds great! thanks for popping by
Omg! This is so good!! I made it for lunch and couldn’t wait until dinner to eat it again. I didn’t have an instant pot so I made it the old fashioned way. I added more veggies than called for so I added extra vegetable broth to compensate for that. I love the addition of almond milk to it, definitely gives it a nice color and taste.
Made this today in a saucepan and it was just perfect. I loved the short preparation time and that the veg were not overcooked! (Both points important for my teenager who is currently cooking with me every day.) We used soy cream as that’s what I had in the house and I prefer it as it’s creamier than the non dairy milk varieties. Despite normally loving lemon juice in almost anything and everything I forgot to add mine today and I don’t actually think it needed it… The whole family enjoyed this!
This recipe was fantastic! It was such a cozy and comforting meal! Used 1 cup of full fat coconut milk as the non-dairy milk and 3/4 of a big bunch of kale for the healthy greens! Don’t skip the lemon juice at the end – I used 1/2 a lemon and it adds the perfect finish!!!
Whats the serving size?
serves 4
So. good. 🙂 I blended some and added back in. Perfect soup for a rainy day. LOOOOVE the spice combination!
Awesome!
Delicious! I added mushrooms and used red pepper flakes instead of the cinnamon. Also, I was too impatient to wait for the natural release but it came out perfectly using the quick release on my Instant Pot ..
Thanks so much for sharing this! Looking forward to trying some of your other recipes
Amazing recipe! I just made it for lunch and loved it. I added a zucchini and used coconut milk.
This recipe is delicious. The combination of spices are outstanding in a potato soup. Always love the use of Indian influence spices in vegan recipes.—The flavors are amazing. Was looking for instant pot recipe this evening and couldn’t be happier that I came across yours.
Awesome!
I am making this right now, but what happens with the potato?
goes in with the veggies