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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.
More Instant Pot recipes from the blog!
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF – Easy and Simple Everyday meal
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF -Regional Indian Veggies
- Lentil Sweet Potato Soup GF – Perfect winter bowl
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:
Chickpea Potato Soup in Instant Pot
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)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. I didn’t have fennel seeds or spinach but otherwise followed the directions. I’ll definitely make this again. And again.
Awesome!!
Very good, I didn’t use my insta pot. I sauted the veggies and added everything else. A very satisfying, nutritious and easy dinner.
Thank you for taking the time to comment!
i made this from the book, or started to. I ended up with a lot of chopped zucchini, so I increased the spices and added more coconut milk. Oh my it was seriously good. Do not skip the lemon juice.
I made this recipe from the cookbook -followed exactly- and neither my husband nor I were fans of the spice blend, it seemed a little too random. If I made again, I’d leave out the cinnamon. Soy milk separated in the instant pot, which she does have a note about. After we stirred, it was a little better, but I’d use another plant-based milk that doesn’t separate, or add after cooking is done.
Yes change up the spice combination or use just Italian herbs. Cook in broth, then add cashew cream or other non dairy cream or sour cream when you open the lid. Mix and Bring to a boil
Delicious. Followed the exact recipe, using a mixture of pepper and mushrooms. I used more stock and less milk alternative. It came our perfect. Your recipes are getting me to experiment with spices. I loved the spice combination in this soup. Not normally a fennel fan, but it worked beautifully.
yum! don’t forget to rate!
This was absolutely delicious! The unusual combination of herbs and spices (I ground the fennel seeds) produced a wonderful flavor. I used dried chick peas and cooked everything in the Instant Pot for 40 minutes – perfect! This recipe is definitely one I’ll make again and again.
yay!
I didn’t follow the recipe exactly I use mostly what I had on hand. I I love the fact that I was looking for a chickpea and potato instant pot recipe and found one. So I started with sauteing 1onion, 3 garlic bulbs, added mushrooms maitake italian herbs and 1 bay leaf and 6 potatoes and 3 large carrots m, a green chili and sauteed. then better than bouillon vegetarian soup base then pressure cooked for 5 minutes as described in the recipe. I didn’t add any cream this time. But I’m eating it right now and I’m so delighted and thankful for your post. Good health to you and to all
MAItake my language
Can this be doubled? If so, any changes to directions or ingredients?
Yes double everything except water, use 1/2 cup less water/liquid , time remains same
This was lovely. Thank you! I used Better Than Bouillon roasted garlic base and broccoli as my veggie. I feel like the cashew creme at the end makes a world of difference.
thank you – I love cashew cream too
This was the most flavorful veggie soup I’ve had! Loved that it was super easy to make in the pressure cooker. I used zucchini, carrots, broccoli, and cauliflower for the veggies and coconut milk and vegetable broth for the soup.
yum – thanks for popping in ♡