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    Home » soup

    Mushroom Chickpea Soup with Veggies and Greens

    Published: Nov 2, 2015 · Modified: Jan 31, 2018 by Richa 83 Comments

    Jump to Recipe   Print Recipe

    It is getting chilly out some days and I have been craving peppery brothy soups for dinner. This is an easy soup in which you can add whatever you have in the fridge or pantry. Use any beans or lentils, some mushrooms and greens, veggies and some light peppery spices. Simmer and serve. 

    Jump to Recipe   

    Mushroom Chickpea Soup with Veggies, greens. Winter Brothy soup with spices | VeganRicha.com #vegan #soup #glutenfree

     

    The garlic and ginger add a lot of flavor. Black pepper, white pepper, cinnamon and cumin add a deep complex profile to the warming flavorful broth. Cinnamon helps the pepper and the broth flavor profiles. Use other spices of choice. Add other veggies of choice. Add some cooked pasta for variation.  

    The next few weeks will be about trying to balance between 2 big events. Diwali on Nov 11 (that is so close!) and thanksgiving and then the rest of the holiday season. I found Diwali Bazaar on Amazon just today. I am off shopping for some Indian clothes and thinking of Diwali recipes for the week.


    Mushroom Chickpea Soup with Veggies, greens. Winter Brothy soup with spices | VeganRicha.com #vegan #soup #glutenfree

    More soups from the blog

    • Curried butternut squash soup
    • Chard Mushroom Shallot Pasta soup
    • Chipotle corn Chowder
    • Moroccan lentil soup
    • Cream of Mushroom Soup

    Mushroom Chickpea Soup with Veggies, greens. Winter Brothy soup with spices | VeganRicha.com #vegan #soup #glutenfree 

    Print Recipe
    4.84 from 25 votes

    Mushroom Chickpea Soup with Veggies and Greens

    Easy brothy Mushroom Chickpea Soup with pepper, cayenne, ginger, garlic and cinnamon. Peppery flavorful soup for the cold season. Vegan Gluten-free Recipe
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Soup
    Cuisine: fusion
    Servings: 2
    Calories: 102kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (80 g) chopped onion
    • 4 cloves of garlic finely chopped
    • 1 cup (96 g) sliced mushrooms I used cremini
    • 1 to 2 tsp fresh ginger minced
    • 1/2 cup (64 g) chopped carrots
    • 1/2 cup (91 g) other veggies like bell pepper, celery, sweet potatoes
    • 1/2 cup (82 g) cooked chickpeas
    • 1/4 tsp (0.25 tsp) cumin
    • 1/2 tsp (0.5 tsp) black pepper use less or more
    • 1/4 tsp (0.25 tsp) white pepper
    • 1/4 tsp (0.25 tsp) cinnamon
    • 1/4 tsp (0.25 tsp) cayenne
    • 2 tsp soy sauce/tamari use gluten-free soy sauce if needed or Coconut Aminos to make soy-free
    • 2 tsp rice vinegar
    • 1 to 1.5 tsp sugar or other sweetener
    • 2 cups (470 ml) broth or water
    • 1.5 cups (375 ml) or more water
    • 1 cup (30 g) spinach
    • 1/2 tsp (0.5 tsp) or more salt use less if you plan to use salted broth, or add later
    • cornstarch to thicken in the end if needed

    Instructions

    • Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
    • Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
    • Add ginger, carrots and veggies and cook for a minute.
    • Add chickpeas and spices and cook for 2 minutes.
    • Add soy sauce, vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Add salt to taste and mix. Add in the spinach or other greens. Cook for 2 minutes. Taste and adjust salt, sweet, tang, spice. Reduce heat to medium-low. Continue to simmer for another 10 minutes. Garnish with fresh herbs of choice or scallions. Serve hot.
    • To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.

    Video

    Notes

    Variations: Add 1 chopped tomato at step 3 with the veggies.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Mushroom Chickpea Soup with Veggies and Greens
    Amount Per Serving
    Calories 102 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 497mg22%
    Potassium 500mg14%
    Carbohydrates 19g6%
    Fiber 4g17%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 8010IU160%
    Vitamin C 56.5mg68%
    Calcium 64mg6%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Mushroom Chickpea Soup with Veggies, greens. Winter Brothy soup with spices | VeganRicha.com #vegan #soup #glutenfree

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    1. Tracey

      February 15, 2022 at 3:02 am

      5 stars
      This is sooooo good! I suggest trying just the black and white pepper first if you are not a fan of hot. I did an 1/8tsp of cayenne and we all agreed it didn’t need to be there next time. I made exactly as written with 1 exception… I did not use cornstarch but instead added 1/2 cup of rinsed barley (I made for 4 serving. Recipe is written for 2 serving). Delicious! Definitely in our weekly rotation. Highly recommend giving this one a try!

      Reply
      • Vegan Richa Support

        February 15, 2022 at 2:29 pm

        white pepper does have a little kick! glad all enjoyed

        Reply
    2. Lisa

      January 25, 2022 at 12:47 pm

      Really good flavor, very healthy and easy to make.

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:15 am

        thanks Lisa!

        Reply
        • Janice Kay Short

          December 27, 2022 at 5:11 pm

          5 stars
          Made this for dinner tonight, and I’m so glad I did. This is hands down one of the best soups I’ve ever made or tasted!! I made it exactly as written, used sweet potatoes and celery as my extra vegetables and kale as the green. Garnished with scallions.. I had a pot of chickpeas I had cooked from dry and they made a delicious broth, so I used the broth too. I was blown away by the complexity and flavor of the spices that you selected. I’m looking forward to polishing off the leftovers tomorrow for lunch. Thank you for sharing such an original, deliciously spicy recipe that I know I will be making again and again. Brava!

          Reply
          • Vegan Richa Support

            December 28, 2022 at 10:53 am

            Thank you for your kind comment! I’m thrilled you enjoy the recipe 🙂

            Reply
    3. Arla

      February 20, 2021 at 4:44 pm

      Perfectly spiced. Great way to use up veggies! Hearty soup. One of my favourite soup recipes ever.

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:37 pm

        yay

        Reply
    4. Jim

      December 11, 2020 at 8:49 am

      5 stars
      Lovely recipe. Can I add some broccoli to this recipe. Will it affect the flavour profile of the soup?

      Reply
      • Richa

        December 11, 2020 at 4:10 pm

        Sure, add it toward the last 5 mins of simmering

        Reply
    5. Ripley

      October 15, 2020 at 2:32 pm

      5 stars
      Another amazing recipe!! The flavor is incredible, as always. Thank you, Richa, for all your fantastic recipes!!!

      Reply
      • Richa

        October 15, 2020 at 6:42 pm

        Awesome

        Reply
    6. Erin

      December 31, 2019 at 5:18 pm

      4 stars
      This is lovely. Made it on a New Year’s Eve daytime, when the rain was pouring outside. The flavours are wonderful & layered.

      Reply
    7. Miesha

      November 06, 2019 at 10:59 am

      5 stars
      This was so good. I used Tuscan kale instead of spinach, added a few extra veggies, and added quinoa. Perfect!

      Reply
      • Richa

        November 06, 2019 at 12:34 pm

        Awesome!

        Reply
    8. cho

      June 03, 2019 at 1:58 am

      Thanks Richa.
      Can’t wait to try this one!

      Reply
    9. Cho

      June 02, 2019 at 4:41 am

      Hi. Can the rice vinegar be substituted with anything else?

      Reply
      • Richa

        June 02, 2019 at 11:04 am

        apple cider or white vinegar or lime juice

        Reply
    10. Zsuzsanna

      April 23, 2019 at 7:13 pm

      I was a bit hesitant to use some of the ingredients as I was not sure if I would like it, but after reading the comments, I did. This soup is magical! I used Portabello mushrooms for stronger flavour and broccoli leaves from my garden, worked wonderfully well. Thank you Richa for sharing this recipe and everyone else for your comments.

      Reply
      • Richa

        April 23, 2019 at 7:17 pm

        awesome!!

        Reply
    11. Amber

      January 08, 2019 at 12:56 pm

      We already had everything on hand for this so it was fast to whip up. _ Well aside from the white pepper, must add that to my pantry list!

      It’s a bit overcast today so this soup was perfect! My BF said it was reminiscent of Hot & Sour soup. Will be making again for sure! Thanks Richa!

      Reply
      • Richa

        January 08, 2019 at 1:15 pm

        awesome!

        Reply
    12. Kristen

      January 02, 2019 at 1:50 pm

      5 stars
      This is my FAVORITE vegetable soup 🙌!!!

      Reply
      • Richa

        January 02, 2019 at 6:05 pm

        awesome!

        Reply
    13. Kim

      December 24, 2018 at 5:13 pm

      5 stars
      I made the version of this from your cookbook tonight. The broth is so good! Will definitely be making it again. I loved it, and my husband loved it as well. We had it without chickpeas but added cooked soba noodles instead. I also used arugula rather than spinach because I had that on hand in the fridge. I am looking forward to making more of your recipes.

      Reply
    14. Courtney

      November 05, 2018 at 5:48 pm

      5 stars
      This was ridiculously good!! The spice combo is magical!

      Reply
      • Richa

        November 05, 2018 at 10:18 pm

        awesome!

        Reply
    15. Merrill Dellas

      September 24, 2018 at 8:42 pm

      5 stars
      Easy to make! So delicious I instagrammed it! I subbed shallots for onions and it turned out fabulous! There’s enough to freeze ahead!

      Reply
      • Richa

        September 24, 2018 at 10:24 pm

        awesome!

        Reply
    16. alan

      January 24, 2018 at 5:02 pm

      4 stars
      Thank you for another great recipe–much appreciated. I decided to add some quinoa and pearl barley to thicken it up and make it more of a meal in itself.

      Reply
    17. Caroline

      December 27, 2017 at 5:33 pm

      5 stars
      Sooo good. A pinch of cayenne was enough for us. It is -22 F here, this soup was perfect for our cold winter ! Thank you !

      Reply
      • Richa

        December 27, 2017 at 6:36 pm

        brrrr. that is cold! so glad the soup worked out!

        Reply
    18. Diane marie

      October 11, 2017 at 4:33 pm

      5 stars
      Made this soup for dinner and yummmmm!!!! Also had kholarabi slaw over a wedge of lettuce. PERFECT dinner on a cold rainy day. Soup and salad.

      Reply
    19. Julia

      May 21, 2017 at 5:45 am

      5 stars
      This soup is so, so good. I made it when company came for dinner and it was a huge hit. Thank you!

      Reply
    20. motta

      January 14, 2017 at 6:36 am

      5 stars
      Amazing recipe! made this today and added a piece of fresh chili pepper. Loved it!

      Reply
    21. Judy

      January 02, 2017 at 8:55 pm

      I’ve recently stopped using chicken stock to make vegetable soup and have been struggling to get flavor with only vegetables. But this soup has such a robust and interesting flavor, I believe it will be my new favorite!

      I used frozen spinach and think that was a mistake, next time I’ll use fresh.

      Reply
      • Richa

        January 02, 2017 at 9:50 pm

        awesome! I like using spices and herbs for flavor rather than premade stock.

        Reply
    22. Mansi

      October 16, 2016 at 4:53 pm

      Made this tonight and the little one loved it! Thanks!

      Reply
    23. Jackie

      August 04, 2016 at 9:48 am

      5 stars
      This soup recipe is awesome!

      Reply
    24. Wesam

      June 25, 2016 at 11:46 pm

      5 stars
      I’d like to thank you for this fantastic soup. I wouldn’t chamge anything. It’s heavenly.

      Reply
      • Richa

        June 26, 2016 at 10:59 am

        Thanks!

        Reply
    25. Ana @ Ana's Rocket Ship

      February 29, 2016 at 1:33 pm

      Mmm. I love how this combines the excitement of picking out veggies in a broth soup with warming flavors and spices usually found in blended soups!

      Reply
    26. Jessica

      January 19, 2016 at 8:17 pm

      5 stars
      I made this soup and it was absolutely fabulous! I ate it all so will have to make more for hubby!! Super healthy too!!

      Reply
      • Richa

        January 19, 2016 at 9:14 pm

        Awesome!!

        Reply
    27. Leigh

      December 14, 2015 at 9:31 am

      5 stars
      Thanks for another great dinner!

      Reply
      • Richa

        December 14, 2015 at 10:42 am

        Awesome!!

        Reply
    28. Sascha

      November 17, 2015 at 3:40 pm

      5 stars
      This soup is delicious but I made a mistake 🙁 I didn’t have fresh ginger so I used dry powder and I put too much 🙁 Is there any way I can repair it?

      Reply
      • Richa

        November 17, 2015 at 3:48 pm

        how much did you use? You can drain some of the broth out and add more broth and simmer. or make another batch and mix in.

        Reply
        • Sascha

          November 17, 2015 at 4:10 pm

          Well I made a double batch and I used a one and a half teaspoon. I think the flavour is more potent when you use dry spice, isn’t it? Thank you for the ideas, I will try them tomorrow!

          Reply
          • Richa

            November 17, 2015 at 4:47 pm

            it definitely is. ginger goes from nice to bitter really quickly in dry spice. hope it works out!

            Reply
    29. Saranda

      November 04, 2015 at 12:44 pm

      5 stars
      I found this page today, made this soup right away and it’s just perfect! Thanks! (And this comes from someone who HATES cooking)

      Reply
      • Richa

        November 04, 2015 at 12:51 pm

        yay! i am so glad you tried it 🙂 There are days when i cant stand much in the kitchen for various health reasons, so i do try to keep most recipes on the easy side. 🙂

        Reply
    30. Heather

      November 03, 2015 at 7:19 pm

      This looks like a great crockpot recipe. Can I throw all ingredients, except greens, in the crockpot in the morning and then add greens just before serving? I usually cook on high 6 hours and then keep warm.

      Reply
      • Richa

        November 03, 2015 at 8:21 pm

        I dont know. I have never used slow cookers.

        Reply
    31. Jenni

      November 03, 2015 at 3:12 pm

      5 stars
      This is comfort in a bowl. I love chickpeas and mushrooms together.

      Reply
    32. masala girl

      November 03, 2015 at 9:14 am

      yum! send me some? haha. i am sick and drinking so much soup.

      also, i am so excited to see some diwali recipes 🙂

      Reply
      • Punam

        December 25, 2019 at 10:01 pm

        5 stars
        I’ve been going through your recipes for soup recipes. I wanted to try this because it was not tomato based. i accidentally added too much garbanzo ( I won’t do that again) but the soup ended up delish. I can’t wait to make it again.

        Reply
        • Richa

          December 25, 2019 at 10:40 pm

          awesome!

          Reply
        • Punam Kalra

          December 26, 2019 at 10:30 pm

          I forgot to mention. I used my IP for it and used the soup setting for about 11 minutes and let it release for about 10 minutes before I went back to it. So perfect! Even good at the 2nd day.

          Reply
    33. Linda

      November 03, 2015 at 3:39 am

      5 stars
      Going to make this today!

      Reply
    34. Rebecca

      November 03, 2015 at 2:49 am

      3 stars
      I’ve just made this soup and it was lovely!
      I thought the cinnamon sounded a bit strange, but decided not to omit it and I’m glad I didn’t 🙂
      I used kale instead of spinach just because that was what I had, it worked really well.
      Thank you for a great winter warming recipe.

      Rebecca

      Reply
      • Richa

        November 03, 2015 at 9:25 am

        Awesome! So glad you loved it! The cinnamon helps the pepper and the broth flavor profiles, though the soup can be made without as well.

        Reply
    35. Siya

      November 02, 2015 at 9:32 pm

      Too good! Amazingly, I had all the ingredients today! Wow. My family loved it so so much. Thanks Richa!

      Reply
      • Richa

        November 02, 2015 at 9:35 pm

        Awesome!!

        Reply
    36. lani

      November 02, 2015 at 3:35 pm

      I want this NOW! Happy Diwali on the 11th..May your world be filled with light,just like you have given us!

      Reply
      • Richa

        November 02, 2015 at 9:33 pm

        Thank you Lani!

        Reply
    37. Bogusia

      November 02, 2015 at 2:28 pm

      looks really nice! I Just made chickpea with Spinach and coconut milk. My fav flavours!

      Reply
      • Richa

        November 02, 2015 at 9:34 pm

        nice!

        Reply
    38. Sue

      November 02, 2015 at 12:54 pm

      This looks so good! However, you have tagged it gluten free and soy sauce has gluten in it. Thank you!

      Reply
      • Richa

        November 02, 2015 at 1:00 pm

        Thank you Sue. Lots of soy-sauce brands are gluten-free. look for gluten-free on the label

        Reply
      • Mrs. Edwards

        November 25, 2017 at 10:47 am

        FYI…the side note to use a gluten free soy sauce is in the notes.

        Reply

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