Chickpea Vegetable Chowder
This delicious vegan chickpea vegetable chowder is easy to make in 30 minutes for a healthy, comforting bowl of soup featuring simple ingredients like carrots, celery and potato.
The secret to this soup is pureed chickpeas! Along with potatoes, they add the perfect texture to this chowder. Here are a few more reasons you’ll love this recipe:
- quick and easy: ready in under 30 minutes!
- dietary: vegan, gluten-free, oil-free and sugar-free
- nutrition: low in fat with 7 grams of protein per serving
- satisfying, delicious and perfect for a warm meal any time of year
- perfect “clean out the fridge” recipe
- great for meal prep as it stores well in the fridge
- potato – russet or Yukon gold both work
- broth – any store-bought or homemade carton broth or bouillon cubes or powder work
- chickpeas – for convenience, canned works great here but you can cook your own from scratch and use those too
Complete list of ingredients with amounts and full instructions is located in the recipe card below.
Step-by-Step with Photos
Step 1. Saute the Veggies & Herbs
Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened.
Stir in the thyme and oregano and cook for a couple more minutes.
Step 2. Cook the Soup
Add everything but the lemon and bring to a light simmer. Simmer uncovered for 15-20 minutes until the potatoes are fork tender.
Step 3. Blend Half the Soup
Carefully scoop about half of the soup out and into a blender. Blend until completely smooth. Pour the blended portion back into the pot and stir to combine with the unblended soup.
Can I use an immersion blender? Sure, if you have a good immersion blender you can use it right in the pot. Pulse 5-6 times to create texture. I really do prefer the texture achieved by a blender here but it’s up to you. Just note it won’t be quite as creamy.
Step 4. Season and Enjoy!
Finally, squeeze in the fresh lemon juice and season with salt and pepper, if needed.
- Serve with a sprinkle of fresh chopped parsley and fresh cracked black pepper.
- It’s amazing served with a big slice of crusty bread for dunking!
- Pairs well with any sandwich or wrap like my buffalo cauliflower wraps.
- Try it alongside my vegan kale caesar salad or any light salad.
- Serve as a tasty appetizer or light main dish.
Yes, this soup is flexible and easy to customize. Try sweet potato instead of potato, swapping half or all of the the potato or carrot for chopped cauliflower or stirring in green peas, green beans, spinach, kale or corn after blending.
No, you don’t have too but I definitely recommend blending at least 1-2 cups of it to add texture and creaminess.
Yes! For a completely pureed chickpea soup, go ahead and blend it all.
Yes. This soup is naturally gluten-free, however, if you’re using store-bought broth, double check the packaging as some may contain yeast extract made from wheat (most are gluten-free though!).
Storing & Reheating
- Let cool before storing.
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Store in a freezer-safe container in one batch or individual portions. Thaw overnight in the fridge.
- Reheating: Reheat soup as needed on the stovetop or in the microwave. If it’s thickened substantially after storing, adjust the consistency by stirring in some water or broth.
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- 1 heaping cup died white onion (175 g, 1 small onion)
- 1 cup chopped celery (150 g, approx. 2 stalks)
- 4 cloves garlic, minced (20 g)
- 1 tsp ground thyme
- 1 tsp dried oregano
- 2 heaping cups peeled and diced yellow potato (340 g, 1 large potato)
- 2 cups peeled and diced carrots (300 g, approx. 4 large carrots)
- 4 1/2 cups vegetable broth
- 1 19 oz can chickpeas, rinsed and drained (approx. 2.5 cups, 330 g)
- 1 tbsp fresh lemon juice (15 ml)
- salt and pepper, to taste
- finely chopped parsley, optional, for serving
- Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
- Stir in the oregano and thyme and cook for a couple more minutes, stirring often. If the pan starts to dry out, add another splash of broth to loosen any bits sticking to the pan.
- Add everything except for the lemon, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
- Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
- Pour the blended soup back into the pot with the unblended portion and stir well to combine.
- Stir in the lemon juice and season with salt and pepper, if needed.
- Serve with fresh chopped parsely.
Storing: Let cool before storing. Store in a sealed container in the fridge for up to 5 days. Store in a freezer-safe container in one batch or individual portions for up to 2 months. Thaw overnight in the fridge if frozen. Reheat soup as needed on the stovetop or in the microwave. If it’s thickened substantially after storing, adjust the consistency by stirring in some water or broth.
- Serving Size: 400 g (approx. 1/5th of recipe)
- Calories: 168
- Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 7 g
Keywords: vegetable chowder, vegan chickpea soup
Originally published January 18, 2018.