Veggie Chickpea Potato Soup in Instant Pot

Name: Chickpea Potato Soup in Instant Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1/4 cup water or broth; 1/2 onion (chopped); 3 cloves of garlic; 1/2 cup chopped tomato; 1/8 tsp fennel seeds; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/8 to 1/4 tsp cinnamon; 1/2 tsp oregano; 1/2 tsp thyme ( or use a tsp fresh rosemary); 1 large potato (cubed small ( I use yukon gold or white,)); 3/4 cup carrots; 1/2 cup other veggies like peppers (mushrooms, zucchini, broccoli); 1.25 cups cooked chickpeas or 1 15 oz can chickpeas (drained); 1/2 to 3/4 tsp salt; 1 cup water; 1 cup non dairy milk such as coconut milk (almond milk or cashew milk); 2 cups Spinach; freshly ground black pepper for garnish (, lemon juice (optional))

March 20, 2018 By Richa 64 Comments

Easy Warming Chickpea Potato Soup that can be made in Instant Pot pressure cooker or Saucepan. 1 Pot Creamy Potato Chickpea Spinach soup with veggies. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.

It’s still pretty cold out here and soup weather. This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano, fennel seeds and some pepper and cinnamon, and is hearty and pleasing.

Water saute some onion and garlic, mix in the rest of the ingredients and pressure cook or cook in a saucepan. Fold in greens and done. Make it creamy or brothy as you prefer. For creamier, blend up a portion of the soup and mix in.

This hearty Soup is easy, flavorful, delicious, and quick. Try it with beans and veggies of choice. See Stove top Saucepan instructions in Recipe note section below.

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Certain non dairy milks or brands tend to separate when boiled, so use all water or broth and add some cashew cream in the end or blend up a portion of the soup to make a creamy thick soup.

Video:

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Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

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4.96 from 22 votes

Chickpea Potato Soup in Instant Pot

Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup with Veggies. Saucepan option. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Soup

Cuisine: Gluten-free, Soy-free, Vegan

Servings: 3

Calories: 157kcal

Author: Vegan Richa

Ingredients

1/4 cup (62.5 g) water or broth
1/2 (0.5 ) onion chopped
3 cloves of garlic
1/2 cup (74.5 g) chopped tomato
1/8 tsp (0.13 tsp) fennel seeds
1/2 tsp (0.5 tsp) onion powder
1/4 tsp (0.25 tsp) garlic powder
1/8 to 1/4 tsp (1/4 tsp) cinnamon
1/2 tsp (0.5 tsp) oregano
1/2 tsp (0.5 tsp) thyme or use a tsp fresh rosemary
1 large potato cubed small ( I use yukon gold or white,)
3/4 cup (96 g) carrots
1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
1.25 cups (205.19 g) cooked chickpeas or 1 15 oz can chickpeas drained
1/2 to 3/4 tsp salt
1 cup (250 ml) water
1 cup (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
2 cups (2 to 3 oz) Spinach
freshly ground black pepper for garnish , lemon juice (optional)

Instructions

Add broth in the Instant Pot on saute. Add onion and garlic cook until golden. Deglaze with a tbsp of water in between if needed. (See Stove top Saucepan instructions in Recipe note section below. )
Add the chopped tomato and mix. Add the spices and herbs and mix in.
Add veggies, chickpeas, salt, non dairy milk ** and water and mix.
Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
Fold in spinach and saute for a minute. Add thick cashew cream for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor. Serve with crackers, garlic rolls or garlic bread.

Video

Notes

Variations: Use other cooked beans or lentils of choice. If using kale, add it with the potatoes. If using red lentils, use 1/3 cup dried.

Saucepan: Follow steps 1 to 3 in a saucepan over medium heat. Add 1.5 cups of water instead of 1 cup. Partially over and cook for 12 to 15 mins or until potatoes are tender. Add in the spinach and continue to simmer for 2 mins.

**Note: Certain non dairy milks or brands tend to separate under pressure, so use all water or broth and add some cashew cream in the end or blend up a portion of the soup to make a creamy thick soup.

Or mix in 2 tsp flour into the milk and then add to the instant pot.

Nutrition is 1 of 3 serves

Nutrition

Nutrition Facts

Chickpea Potato Soup in Instant Pot

Amount Per Serving

Calories 157 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 569mg25%

Potassium 755mg22%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 4g4%

Protein 7g14%

Vitamin A 8205IU164%

Vitamin C 53mg64%

Calcium 185mg19%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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