Vegan Chickpea Soup with Spinach Recipe
This soup is your green goddess moment in a bowl—minus the yoga mat and judgmental kale influencer energy.
It’s hearty, wholesome, and filled with chickpeas flexing their plant-based protein like they’re prepping for a Pinterest photoshoot.
Spinach dives in last minute like that friend who shows up late but still steals the show.
It’s creamy without cream, rich without guilt, and the flavor? Honey, it’s giving gourmet granola girl who pays rent on time.
You’ll sip, slurp, and question why you ever ate soup that didn’t come with sass and fiber.
Vegan Chickpea Soup with Spinach Recipe
A cozy, comforting bowl of protein-rich chickpeas, tender spinach, and aromatic herbs. Totally vegan, totally fabulous.
Ingredients
Method
- Heat olive oil in a saucepan and sauté onion till golden and slightly overdramatic.
- Add garlic, cumin, and paprika. Stir for 1 minute like you’re casting a spell.
- Toss in tomato, cook till soft and emotionally available.
- Add chickpeas and broth. Simmer for 15 minutes while your skincare absorbs.
- Stir in spinach. Cook 5 more minutes till it wilts like your willpower in Zara.
- Season with salt, pepper, and lemon juice. Optional: blend half the soup for extra creaminess.
- Serve hot and bask in the smug glow of healthy choices.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Iron: 12%
- Vitamin A: 60%
- Vitamin C: 25%
- Folate: 18%
- Magnesium: 10%
💡 Notes & Flavor Tips
- Use smoked paprika if you’re feeling a little extra.
- Add chili flakes if your soul needs a kick.
- Toss in cooked quinoa or rice to bulk it up like your gym crush.
- Garnish with lemon zest or parsley when you’re trying to impress absolutely no one but yourself.
