This hearty and warming Chickpea Broccoli Soup is loaded with all kinds of healthy veggies for extra nutrition. This is a one-pot meal that is rich, full of flavor, and so comforting.
It is plant-based (no eggs, dairy-free), free of oil and other processed ingredients, can be made gluten-free. It is also easy to make and comes together in less than 30 mins!
It is prepared with simple staple ingredients and makes a great healthy budget-friendly family lunch or dinner!
There is nothing better than a warm soup to make you feel cozy and at home during a long day at work.
This Chickpea Broccoli Soup feels hearty and fresh with all the vegetables with their bright and vibrant colors, full of antioxidants.
It can be enjoyed with a loaf of whole food healthy bread. This way it will keep you full for longer and is really satisfying!
Simple whole food ingredients
This Chickpea Broccoli Soup is made with basic pantry ingredients. It is vegan, oil-free, contains no sugar, or other processed foods. Here is what you will need:
- Chickpeas – you can use canned chickpeas and save a lot of time or what I prefer is home-cooked chickpeas
- Veggies – this soup calls for potatoes, carrots, red pepper, onion, celery stalk, broccoli florets, and stem – add the broccoli florets last so they don’t turn yellowish
- Spices – you will need turmeric, thyme, bay leaf, salt, and black pepper
- Ground flax seeds – you can also use flax meal, however, I buy whole flax seeds and use a blender to grind them, then store them in the fridge
- Vermicelli – I used whole grain but if you are gluten-free choose any gluten-free option, small pasta of choice can be used too
Step by step instructions
This Chickpea Broccoli Soup is quite easy, it takes less than 30 mins to make and one pot. It requires only 3 simple steps to make.
Step 1: Place the chopped veggies (potatoes, carrots, red pepper, onion, broccoli stem, celery stalk) in a pot. Cover with the water and bring to a boil.
Step 2: Add the seasoning (turmeric, thyme, bay leaf, salt, and black pepper) and flax seeds. Cover and cook for 15 minutes, stirring occasionally.
Step 3: Then, add the cooked chickpeas, vermicelli, and broccoli florets. Cook for another 5 minutes.
Step 4: Take out the bay leaf and serve sprinkled with chopped parsley (optional).
- You can also use dry chickpeas and prepare them at home. Just soak them overnight, put them in a pot with plenty of water. Bring to a boil and cook for about 40 mins. Once, they start to soften you may add the veggies so they are ready together with the chickpeas and don’t get overcooked.
- If you are gluten-free, make this Chickpea Broccoli Soup using gluten-free vermicelli or small pasta of choice.
- Store any leftovers in an airtight container in the fridge for up to 3-4 days, you can also freeze it for another time.
Optimized for Great Weight and Health
You cannot go wrong with a 100% whole plant food recipe such as this one.
Instead, you get chickpeas, abundant in protein, fiber, resistant starch, and healthy complex carbs to keep your gut flora healthy, keep you satiated and trim.
It is a vegetable-rich dish. Vegetables are rich in all the important nutrients, minerals, vitamins you need.
The spices add to the micronutrient and antioxidant content, even more, to slow down aging, reduce inflammation and detoxify the body.
Turmeric, for example, is renowned for its immune-boosting and cancer-fighting properties.
The broccoli is rich in powerful antioxidants and sulforaphane, an isothiocyanate which is known to protect against disease.
There are flax seeds to provide the essential Omega-3 fats that fight inflammation and protect the brain.
This is a nutritional bomb that feeds your body in the most complete way.
This Chickpea Broccoli Soup is:
- Whole food
- Plant-based (no eggs, dairy-free)
- Packed with nutrients
- Easy to make
- Ready in less than 30 mins
For more whole food chickpea recipe ideas, check the plant-based recipes below:
- Oriental Oven-Baked Chickpeas
- Creamy Vegan Chickpea Curry
- Avocado Chickpea Sandwich Spread
- Oil- and Gluten-free Baked Chickpea Balls
- Healthy Chickpea Sandwich Spread
If you give this Chickpea Broccoli Soup a try, I’d love a comment and recipe rating below. Make sure to share a photo with us on Instagram or Facebook by tagging @wellnessdove. I would love to see your remakes!
- 2 cups (300 g) cooked chickpeas
- 2 potatoes (400 g), chopped
- 2 carrots (130 g), chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 2 cups broccoli florets
- 1 cup broccoli stem, chopped
- 1 celery stalk, chopped
- 1 tsp turmeric
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp ground flax seeds
- ½ cup (40 g) whole grain vermicelli
- 4 cups (720 ml) water
- ½ bunch of parsley
- Place the chopped veggies (potatoes, carrots, red pepper, onion, broccoli stem, celery stalk) in a pot. Cover with water and bring to a boil.
- Add the seasoning (turmeric, thyme, bay leaf, salt, and black pepper) and flax seeds. Cover and cook for 15 minutes, stirring occasionally.
- Then, add the cooked chickpeas, vermicelli, and broccoli florets. Cook for another 5 mins. This way the broccoli florets will keep their nutrients and color and are not going to overcook.
- Take out the bay leaf and serve sprinkled with chopped parsley.
- I like to add the broccoli florets last so they can keep their nutrients and bright green color. They will soften a bit by the hot soup.
- You can also use dry chickpeas. Soak them overnight (for 12 hours), put them in a pot with plenty of water. Bring to a boil and cook for about 40 minutes or until soft. In the middle of the cooking time, you may start adding the veggies so they are ready together with the chickpeas and don't get overcooked.