Vegan broccoli soup with crispy chickpeas
Plant-based and delicious
Vegan broccoli soup with crispy chickpeas is a hearty vegan starter. Alternatively, you can eat it with some sourdough bread to turn it into a filling lunch.
The key ingredients of fresh broccoli, onion, garlic and lemon juice are combined with chickpeas to make a vegetable soup that is delicate & light in flavour.
Top the soup with oven-baked broccoli florets and roasted, turmeric-coated chickpeas. A final garnish of freshly grated lemon zest brightens the taste of this veggie soup.
A vibrant, dairy-free soup
Traditional recipes for broccoli soup often contain cream or milk. My vegan-friendly version accentuates broccoli and the addition of lemon to the recipe makes the soup taste wonderfully fresh.
This soup is naturally dairy-free because it is mainly formed from broccoli, chickpeas and vegetable stock.
Add chickpeas to the broccoli soup as a thickener and roast some in the oven to use as a crispy garnish.
Roast small florets of broccoli to sit on top of the finished soup – the roasted broccoli adds crunchiness & a different broccoli flavour to the dish.
You should make vegan broccoli soup with crispy chickpeas because it is:
- Healthier – made from vegetables and pulses, this soup is wholesome and nutritious.
- Freezer-friendly – allow the broccoli soup to cool down and then put it into freezer-safe containers before storing it in the freezer.
- Budget-friendly – this recipe is mainly made from inexpensive seasonal vegetables and store-cupboard ingredients.
- Seasonal – fresh broccoli and onions are now in season (winter).
- Dairy-free – no cream or milk is needed, as the soup is naturally flavoursome.
Vegan broccoli soup with crispy chickpeas’ main ingredients:
- Fresh parsley
- Extra virgin olive oil
- Vegetable stock
Tips for busy cooks
I use fresh broccoli to make the soup, but you could use frozen broccoli florets instead if you prefer. Defrost the frozen florets so that you can cut smaller florets from them for the roasted garnish.
You can make a larger batch of crispy chickpeas if you like and store them in an airtight container to then snack on or to use as a soup topping.
The broccoli soup (when fully cooled) is suitable to store in the freezer. Freeze the soup in freezer-friendly containers. When needed, defrost the frozen soup fully. If the soup separates – use a stick blender to bring it back together before reheating it for serving.
- Midweek lunch – eat this soup with some sourdough bread for a filling lunch.
- Starter (dinner) – serve a small bowl of broccoli soup as a light entrée to an evening meal.
Healthy, vegan broccoli soup
Vegan broccoli soup with crispy chickpeas is tasty to eat on its own or with some bread. Serve the soup as an appetising starter before your main meal or have it with a couple of slices of sourdough for lunch.
The absence of cream in this soup makes it lower in calories and because it is packed full of nutritious broccoli, this makes it a healthier option for lunch.
Did you use fresh or frozen broccoli to make the soup?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you enjoy eating vegetable soups? Try this recipe next: healthy green soup
Love vegan recipes? My Vegan Salads eBook is now available to buy on Amazon. Go to my eBooks page for more details.
Vegan broccoli soup with crispy chickpeas
Vegan broccoli soup with crispy chickpeas is a hearty vegan starter. Alternatively, you can eat it with some bread to turn it into a filling lunch.
- 100 g chickpeas canned (drained & rinsed), reserve 80g for soup
- 2½ tsp extra virgin olive oil (reserve ½ tsp for roasted broccoli & 1 tsp for soup)
- Sea salt
- ½ tsp turmeric ground
Roasted broccoli garnish
- 550 g broccoli (reserve 500g for soup) *see Recipe Notes
- 2 garlic cloves peeled & crushed
- 60 g onion (approx. 1 small) peeled & chopped
- 800 ml vegetable stock (vegan)
- 2 tbsp fresh parsley chopped
- 4 tsp lemon juice
- Freshly ground black pepper
- Finely grated lemon zest
Preheat the oven to 180°C fan.
Crispy chickpeas - put 20g of drained & rinsed chickpeas onto a clean, dry tea towel. Dry the chickpeas by rubbing them with the tea towel. Transfer the chickpeas to a baking tray and add 1 tsp of oil and some ground sea salt. Mix oil, salt & chickpeas with a spoon to ensure they are evenly coated. Transfer baking tray to oven and roast the chickpeas for 40 minutes or until crispy. Remove from oven. Sprinkle turmeric over the chickpeas.
While the chickpeas are roasting, first make the roasted broccoli garnish - put 50g of broccoli florets onto a chopping board and cut them into very small florets. Put the florets into a small baking dish and drizzle with ½ tsp of oil. Transfer baking dish to the oven and roast for 10 minutes. Remove from oven.
Make the soup while the chickpeas and broccoli garnish are roasting in the oven. Heat 1 tsp of oil in a large saucepan over a medium heat. Add the garlic, onion and chopped broccoli stalk to the saucepan. Stir and fry for 2 minutes. Add 80g of chickpeas and the vegetable stock. Stir, cover saucepan with a lid and simmer for 10 minutes.
Add the broccoli florets, fresh parsley, lemon juice and pepper to the saucepan. Stir, cover and cook for 6 minutes. Remove from heat and allow to cool.
Blend the cooled soup with a stick blender or food processor until smooth. Transfer soup to a saucepan and warm it on a medium heat for serving.
To serve (hot) per person: Put a couple of large ladlefuls of hot soup into a soup bowl. Add a few florets of roasted broccoli and some of the crispy chickpeas. Garnish with freshly grated lemon zest.
*Broccoli – I use fresh broccoli in this recipe but you could use frozen broccoli if you prefer. Defrost the frozen florets so that you can cut smaller florets from them for the roasted garnish. To prepare the fresh broccoli, cut the stalk from the florets and chop the stalk into small pieces. Separate the florets into smaller florets.
This recipe makes approximately one litre of soup.