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Mushroom Chickpea Soup with Veggies and Greens

November 2, 2015 By Richa 77 Comments

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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. 

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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
4.82 from 22 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.

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

Filed Under: Freezer friendly, gluten free, popular, soup Tagged With: chickpeas, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Sue says

    November 2, 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 says

      November 2, 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 says

      November 25, 2017 at 10:47 am

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

      Reply
  2. Bogusia says

    November 2, 2015 at 2:28 pm

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

    Reply
    • Richa says

      November 2, 2015 at 9:34 pm

      nice!

      Reply
  3. lani says

    November 2, 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 says

      November 2, 2015 at 9:33 pm

      Thank you Lani!

      Reply
  4. Siya says

    November 2, 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 says

      November 2, 2015 at 9:35 pm

      Awesome!!

      Reply
  5. Rebecca says

    November 3, 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 says

      November 3, 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
  6. Linda says

    November 3, 2015 at 3:39 am

    5 stars
    Going to make this today!

    Reply
  7. masala girl says

    November 3, 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 says

      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 says

        December 25, 2019 at 10:40 pm

        awesome!

        Reply
      • Punam Kalra says

        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
  8. Jenni says

    November 3, 2015 at 3:12 pm

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

    Reply
  9. Heather says

    November 3, 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 says

      November 3, 2015 at 8:21 pm

      I dont know. I have never used slow cookers.

      Reply
  10. Saranda says

    November 4, 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 says

      November 4, 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
  11. Sascha says

    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 says

      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 says

        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 says

          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
  12. Leigh says

    December 14, 2015 at 9:31 am

    5 stars
    Thanks for another great dinner!

    Reply
    • Richa says

      December 14, 2015 at 10:42 am

      Awesome!!

      Reply
  13. Jessica says

    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 says

      January 19, 2016 at 9:14 pm

      Awesome!!

      Reply
  14. Ana @ Ana's Rocket Ship says

    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
  15. Wesam says

    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 says

      June 26, 2016 at 10:59 am

      Thanks!

      Reply
  16. Jackie says

    August 4, 2016 at 9:48 am

    5 stars
    This soup recipe is awesome!

    Reply
  17. Mansi says

    October 16, 2016 at 4:53 pm

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

    Reply
  18. Judy says

    January 2, 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 says

      January 2, 2017 at 9:50 pm

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

      Reply
  19. motta says

    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
  20. Julia says

    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
  21. Diane marie says

    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
  22. Caroline says

    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 says

      December 27, 2017 at 6:36 pm

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

      Reply
  23. alan says

    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
  24. Merrill Dellas says

    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 says

      September 24, 2018 at 10:24 pm

      awesome!

      Reply
  25. Courtney says

    November 5, 2018 at 5:48 pm

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

    Reply
    • Richa says

      November 5, 2018 at 10:18 pm

      awesome!

      Reply
  26. Kim says

    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
  27. Kristen says

    January 2, 2019 at 1:50 pm

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

    Reply
    • Richa says

      January 2, 2019 at 6:05 pm

      awesome!

      Reply
  28. Amber says

    January 8, 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 says

      January 8, 2019 at 1:15 pm

      awesome!

      Reply
  29. Zsuzsanna says

    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 says

      April 23, 2019 at 7:17 pm

      awesome!!

      Reply
  30. Cho says

    June 2, 2019 at 4:41 am

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

    Reply
    • Richa says

      June 2, 2019 at 11:04 am

      apple cider or white vinegar or lime juice

      Reply
  31. cho says

    June 3, 2019 at 1:58 am

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

    Reply
  32. Miesha says

    November 6, 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 says

      November 6, 2019 at 12:34 pm

      Awesome!

      Reply
  33. Erin says

    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
  34. Ripley says

    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 says

      October 15, 2020 at 6:42 pm

      Awesome

      Reply
  35. Jim says

    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 says

      December 11, 2020 at 4:10 pm

      Sure, add it toward the last 5 mins of simmering

      Reply
  36. Arla says

    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 says

      February 22, 2021 at 4:37 pm

      yay

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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