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 (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
Nutrition
Deanne says
March 20, 2018 at 11:46 amThis soup is delicious. I made it with cashew cream as I didn’t have any plant based milks at home and used bok choy for my greens. Thanks again for another wonderful recipe, Richa!
Richa says
March 20, 2018 at 11:52 amThat was quick! so glad it turned out great!!
Deanne says
March 20, 2018 at 12:30 pmI went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!
Anne says
October 16, 2020 at 8:19 amI’m a new vegan. What is cashew cream? Like cashew butter?
Richa says
October 16, 2020 at 10:50 amCashew cream is just cashews blended with water. Blend 1/2 cup raw cashews (soaked for 15 min hot water then drained) in 1 cup of water until creamy and use
Lindsay says
March 20, 2018 at 11:50 amHi Richa! I’m looking forward to making this soup. My husband and I LOVED your instant pot tomato soup!!!!
How much spinach do you recommend?
Any suggestion on a type of potato? Baking potato, white potato?
Richa says
March 20, 2018 at 11:53 amAWesome! Its 1.5 to 2 cups spinach or any greens.
i use yukon gold potato
Lindsay says
March 20, 2018 at 11:54 amPerfect!!! Thank you!!!!
Deanne says
March 20, 2018 at 12:30 pmI went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!
susan says
March 20, 2018 at 7:24 pmWill it matter if I leave out the fennel (as I don’t like it)?
Richa says
March 20, 2018 at 9:25 pmyes leave it out. Add more of the herbs that you like like oregano, rosemary
Susan says
March 20, 2018 at 9:34 pmThanks. Can’t wait to make this.
Brenda says
March 20, 2018 at 11:22 pmI don’t have an insta pot – do you have an idea how long I should cook it?
Richa says
March 20, 2018 at 11:40 pmSee the Recipe notes section right below instructions. You will need an addtional 1/2 cup water and simmer over medium for 15 minutes or longer until potatoes are tender. Fold in the greens and taste and adjust.
Stacey says
March 21, 2018 at 12:56 pmWhat a beautiful soup! Perfect! You’re awesome!
Stella says
March 21, 2018 at 8:06 pmRicha, this is a delicious soup/stew—I had to control myself not to eat the whole batch at once! Made in saucepan on the stove, substituted cannelloni beans for the chickpeas, used unsweetened almond milk. Didn’t have onion or garlic powders but the spicing worked well without–fennel and cinnamon sound strange but work very nicely together. It’s still warm here in NZ but I’ll look forward to this as a go-to for cold autumn days!
Richa says
March 21, 2018 at 8:46 pmAwesome! You can add some more chopped garlic with the onion. Instant pot tends to dilute some flavor, so sometimes i add additional powdered versions for concentrated flavor.
fennel and cinnamon so work really well together, you can also try some all spice instead.
Kelly Mahan says
March 23, 2018 at 10:33 amYum, yum, yum! Love chickpea so much this recipe just seems perfect! Thanks for sharing =)
Dee says
March 24, 2018 at 2:57 pmOk, this was delicious. I had to make some changes but it was still wonderful. I used cumin seed because i was our of fennel seed. I can’t tolerate nightshades so I halved the tomatoes and sub sweet potatoes for the white. I used half soy and half coconut milk because that’s what I had. It separated and looked disgusting after cooking so I added a bit of flour like you suggested on another recipe. I used full fat coconut milk instead of cashew cream because we’re nut free. On top of that I was out of lemons so i used lime juice. Even after all of that it was still delicious. (Though lemon juice would have been better 😋) .
Thanks, for another one!
Richa says
March 24, 2018 at 3:09 pmAwesome!! yes some non dairy milks separate and the flour will help. They look weird but taste is the same. if you see the video, i used lime coz thats what i had 😉
JdW says
March 25, 2018 at 6:02 pmAnother winner! I doubled the recipe in my IP. Used 2 cups water for initial pressure cooking, then added 2 cups cashew cream in last few minutes. I used mushrooms as my extra veggie. Delicious! Looking forward to leftovers tomorrow evening.
Richa says
March 25, 2018 at 8:21 pmyumm!
Kerry Banks says
March 27, 2018 at 1:36 pmDo you have a recipe for the cashew cream?
Richa says
April 21, 2018 at 9:50 pmBlend 1/2 cup of soaked raw cashews with 1/2 cup or more water
Niru says
March 27, 2018 at 8:27 pmI made this and it was very flavorful and filling for dinner. Unfortunately my soy milk had curdled quite a bit after high pressure cooking. I had already used that batch before so it’s not a faulty batch I think. I might try 3 min high next time and/or repeat with another pack of plant milk. Cheers!
Richa says
March 27, 2018 at 9:11 pmAwesome! It doesnt really curdle, it separates. So the taste is fine, just looks weird. Mix a tsp of flour in some more milk and mix in and bring to a boil. When you make it again, add 1-2 tsp flour into the milk and then add into the pot.
Yesha says
April 3, 2018 at 10:26 amMade this!!! It was delicious; great the next day as well for lunch at work 🙂 I used red potato instead and it was great
Babs says
April 8, 2018 at 4:45 pmMade this one recent evening and it was wonderful! My grandsons even ate it with no complaints, which is saying something! Definitely will make this again, but will double the recipe. Thanks!
Richa says
April 8, 2018 at 6:19 pmThats amazing!
Laura says
April 18, 2018 at 6:01 pmDear lord, this soup is off the charts good. I used fennel bulb and zucchini for my vegetable mix and topped the soup with avocado. Wow! Vegan Richa, you never lead us astray. 😉
Richa says
April 18, 2018 at 7:29 pmawesome!
James Clark says
April 21, 2018 at 5:53 pmGreat tasting soup! Thanks for the recipe. I used immersion blender at the end to thicken a little. Thinking of adding some lentils next time to up the protein a bit.
Abby says
July 31, 2018 at 5:07 pmUsed sweet potatoes and cooked green lentils (protein) and was very pleased with this fabulous soup.
Einav says
August 28, 2018 at 2:08 pmThis looks superb!
Do I cook it longer if the recipe is doubled?
Richa says
August 28, 2018 at 2:27 pm2 mins more will be sufficient.
Einav says
August 28, 2018 at 2:28 pmThank you so much! ❤
Stephanie says
September 4, 2018 at 3:52 pmI know this is a Vegan recipe, but would dairy milk ruin the recipe? I mean no offence. I have no nuts or non dairy milk in the house right now!!
And could it be made without potato, or would the flavour profile be vastly changed?
Thank you!
Richa says
September 4, 2018 at 4:13 pmyou can use more broth or water.
potato will help thicken the soup too. If you are omitting them, then just blend a quarter the soup to thicken
Stephanie says
September 14, 2018 at 3:17 pmThanks so much!
holly says
December 1, 2018 at 11:06 amThis is sooo good! It’s cold and rainy in Chicago today. This was exactly what I needed! 😊
Fran says
December 16, 2018 at 1:59 pmI made this today, was so good. I only added some cooked barely at the end with the spinach.
Jas says
December 16, 2018 at 8:29 pmSo, so good. I used the stove top method and full-fat coconut milk for the non-dairy milk.
Perfect and delicious. Thank you
Sabrina says
January 16, 2019 at 4:25 pmMy dairy-free husband has been searching for a creamy potato soup recipe that tastes delicious, and this hit the mark! So yummy. Thanks for a great recipe!
Richa says
January 16, 2019 at 4:50 pmawesome!
Rebecca says
March 17, 2019 at 5:46 amThis sounds wonderful! I’m trying it today. Thank you for the plant based milk separation solution.
Guni says
July 9, 2019 at 3:23 pmJust finished making this. So delicious. Thank you for the terrific recipe. I love that it is oil free. Also, since I only had red potatoes on hand, I used those and it still turned out great. I used button mushrooms as well.
Richa says
July 9, 2019 at 4:33 pmawesome!
Robin says
August 23, 2019 at 6:36 pmThis looks delish, but I am vegan allergic to tomatoes (seems like they are in all the recipes). Any substitutes? Maybe red peppers?
Richa says
August 23, 2019 at 7:07 pmyes omit or use red peppers. tomato is not a major ingredient inthis one.
Robin says
August 23, 2019 at 7:33 pmThanks! Looking forward to trying this.
Dana says
September 28, 2019 at 8:06 amThis soup is so delicious I’m adding it to my binder of favorite go to recipes!
Richa says
September 28, 2019 at 12:15 pmThanks!
Louisa says
October 28, 2019 at 9:25 amI am making this right now, but what happens with the potato?
Richa says
October 28, 2019 at 10:14 amgoes in with the veggies
Joe says
October 30, 2019 at 5:58 pmThis recipe is delicious. The combination of spices are outstanding in a potato soup. Always love the use of Indian influence spices in vegan recipes.—The flavors are amazing. Was looking for instant pot recipe this evening and couldn’t be happier that I came across yours.
Richa says
October 30, 2019 at 7:38 pmAwesome!
Paula says
November 12, 2019 at 11:53 amAmazing recipe! I just made it for lunch and loved it. I added a zucchini and used coconut milk.
Lauri says
January 30, 2020 at 6:03 pmDelicious! I added mushrooms and used red pepper flakes instead of the cinnamon. Also, I was too impatient to wait for the natural release but it came out perfectly using the quick release on my Instant Pot ..
Thanks so much for sharing this! Looking forward to trying some of your other recipes
Liz says
February 6, 2020 at 6:50 amSo. good. 🙂 I blended some and added back in. Perfect soup for a rainy day. LOOOOVE the spice combination!
Richa says
February 6, 2020 at 11:37 amAwesome!
Julia Dandridge says
February 7, 2020 at 8:11 amWhats the serving size?
Richa says
February 7, 2020 at 4:22 pmserves 4
Snigdha says
March 14, 2020 at 8:57 pmThis recipe was fantastic! It was such a cozy and comforting meal! Used 1 cup of full fat coconut milk as the non-dairy milk and 3/4 of a big bunch of kale for the healthy greens! Don’t skip the lemon juice at the end – I used 1/2 a lemon and it adds the perfect finish!!!
Sylke says
May 8, 2020 at 9:06 amMade this today in a saucepan and it was just perfect. I loved the short preparation time and that the veg were not overcooked! (Both points important for my teenager who is currently cooking with me every day.) We used soy cream as that’s what I had in the house and I prefer it as it’s creamier than the non dairy milk varieties. Despite normally loving lemon juice in almost anything and everything I forgot to add mine today and I don’t actually think it needed it… The whole family enjoyed this!
Amy Bosnoian says
October 9, 2020 at 2:12 pmOmg! This is so good!! I made it for lunch and couldn’t wait until dinner to eat it again. I didn’t have an instant pot so I made it the old fashioned way. I added more veggies than called for so I added extra vegetable broth to compensate for that. I love the addition of almond milk to it, definitely gives it a nice color and taste.
Brianna says
December 23, 2020 at 4:56 pmI love this recipe so much. I add many vegetables and I just have to at more milk and water. It’s so good. I also add plant based chicken or turkey to my both with some avocado. It’s so nutritious and filling.
Vegan Richa Support says
December 23, 2020 at 6:39 pmsounds great! thanks for popping by