One Pot Chickpea & Vegetable Soup

Cosy up with this nourishing One-Pot Chickpea & Vegetable Soup 🌿🥣 Packed with protein, fibre and vibrant veggies, it’s a comforting bowl that’s hearty, wholesome and completely plant-based. Perfect for busy weeknights or when you need a warming boost – simple, satisfying and oh-so delicious. It’s budget-friendly too, making the most of store cupboard staples. One pot, minimal fuss, maximum flavour!

Organic Chickpeas 1kg (Sussex Wholefoods)

110g Chickpeas (250g cooked)

Organic Dried Basil 50g (Sussex Wholefoods)

1 tsp Basil

Organic Paprika 100g (Sussex Wholefoods)

0.5 tsp

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

1 tsp Bouillon, or more, to taste

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

black pepper, to taste

Tomato Puree Double Concentrate, Organic 130g (Essential)

2 tbsp Tomato Concentrate

Organic Italian Extra Virgin Olive Oil 1L (Biona)

1 tbsp Olive Oil

Organic Lemon Juice 250ml (Biona)

2 tsp Lemon Juice

Whippable Creamy Oat 250ml (Oatly)

250ml Oat Cream

Other Ingredients

• 1 medium onion
• 2 garlic cloves
• 1.5L water
• 2 cups fresh kale
• 1 red bell pepper
• 1 yellow bell pepper
• 1 carrot

Method

1. Cook the chickpeas according to cooking instructions. If you’re using ready-cooked chickpeas, you need 250g.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent.
3.  Stir in the garlic, basil and paprika. Cook for 1–2 minutes until fragrant.
4. Add chopped red bell peppers, carrots, tomato concentrate and cooked chickpeas. Add water and bouillon powder, stir well. Bring to the boil, then reduce to a simmer. Cover and cook gently for 15 minutes.
5.  Blend about 1/3 the soup (with a stick blender or in a jug blender) until smooth, then return it to the pot. This makes the soup creamy while keeping some texture.
6.  Stir in cream and kale. Simmer for 5–10 minutes until the kale wilts and the flavours come together. Season with lemon juice, salt and pepper.
7.  Ladle into bowls, top with fresh herbs and seeds of your choice. Serve with toasted bread.