Turmeric Chickpea Soup
This article may contain affiliate links, please read our disclosure policy.
This rich and creamy turmeric chickpea soup is made with a wholesome blend of colorful veggies, chickpeas, and butternut squash. It’s the perfect cozy vegetable soup to warm up with on a chilly fall night.
Love this? Try this Tuscan White Bean Soup or this Classic Italian Minestrone Soup!
Table of contents
If you’ve been around here for a while, you know I love chickpeas in any type of recipe. From Butternut Squash Curry, to Chickpea Buddha Bowl, to one of my favorite 10-Minute Chickpea Curry.
And this gorgeous turmeric chickpea soup is the ultimate comfort food, especially on a cold day. The bulk of this healthy soup is made with hearty chickpeas and butternut squash, while aromatic veggies, garlic, turmeric, and thyme bring the flavor to another level.
Dark leafy greens add a boost of vitamins and minerals, and it’s simply the best!
Ingredients You’ll Need
- Extra virgin olive oil: EVOO is my go-to heart-healthy cooking oil. You can also use avocado oil.
- Onion & garlic cloves
- Carrot & celery
- Turmeric: This deep yellow spice adds a warm, earthy, and smokey flavor. Plus, it’s a strong antioxidant that will help your immune system during cold days.
- Chickpeas: Chickpeas (aka garbanzo beans) add filling fiber, protein, and density to the soup. The starchy insides create the perfect soup thickness.
- Butternut squash: Butternut squash gives sweet undertones and makes the soup thick and creamy. You can use sweet potatoes or extra carrots chopped into bite-size pieces as a substitution.
- Thyme
- Vegetable broth: Use a balanced, quality vegetable broth (or veg stock). I always have extra on hand to thin the soup out if needed. If not vegan, you can use chicken stock instead.
- Dark leafy greens: Leafy greens of your choosing! You can make this soup with raw spinach, kale, collard greens, or Swiss chard.
- Lemon juice: Freshly squeezed lemon juice adds tangy, zingy flavor. Feel free to set some zest aside for serving.
- Salt & black pepper: To heighten the natural flavors of the fresh ingredients, use kosher salt or sea salt and cracked black pepper.
- Toppings: Add roasted chickpeas for a delicious crunch and chopped parsley to brighten the flavor. You can also add a spoonful of full-fat coconut milk or Greek yogurt to make it even creamier.
How To Make
- Saute the vegetables: Coat a large pot or Dutch oven with a good drizzle of olive oil, and heat over medium heat. Add the chopped onion and cook until soft and translucent (2-3 minutes). Then, add the garlic, carrot, and celery and sauté for one more minute.
- Simmer the ingredients: Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable stock, salt, and pepper to the pot. Bring the soup to a boil over medium-high heat, reduce the heat, and let simmer for 10 minutes.
- Blend the soup: Carefully add the hot soup to a high-speed blender or food processor, and blend until it becomes very smooth. You can also use an immersion blender, but the soup won’t be as creamy.
- Add lemon juice and greens: Return the blended soup to the pot, add the lemon juice and the leafy greens and cook on low heat until the greens are tender (another 8-10 minutes).
- Adjust to preference: If the soup is thicker than you prefer, add more veggie stock or water to loosen it up. Season to taste with a pinch of salt and pepper.
- Garnish and serve: Garnish the soup with fresh thyme leaves and parsley, and serve hot with crunchy roasted chickpeas or toasted bread slices. Enjoy!
How to Store
Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days.
How to freeze: Let cool, then freeze in a freezer-safe container (leaving room at the top for expansion) for up to 3 months. Let the chickpeas soup thaw in the fridge overnight before reheating.
What to Serve With This Soup
In addition to roasted chickpeas and crusty bread, turmeric chickpea soup is delicious, topped with toasted pumpkin seeds or pepitas. It’s also great with a pinch of red pepper flakes or chili flakes. Don’t add too much – a little bit goes a long way.
Make it a healthy meal to enjoy after a long day, and serve it with one of these vegan sandwiches or salads:
- Chickpea Salad Sandwich
- Smoked Tofu Ciabatta Sandwich
- Avocado Sandwich
- Roasted Butternut Squash Salad
F.A.Q.
Yes. This chickpea soup is best reheated in a pot on the stove over medium-low heat.
To make chickpea soup with dry beans, they must be soaked in a bowl of water for at least 12 hours and then simmered in a pot of water with a big pinch of salt for 90 minutes to 2 hours or until tender. After draining the chickpeas, they’re ready to use in this soup.
If you don’t have butternut squash, you can swap it with equal parts delicata, buttercup, or acorn squash. Pumpkin, sweet potato, and extra carrots are also good options.
Why I Love This Turmeric Chickpea Soup
- It’s made entirely from scratch in less than 30 minutes.
- This turmeric recipe is warm, cozy, and perfect for fall.
- The ingredients are fresh and healthy.
- It’s great as a main course and an appetizer.
More Chickpea Recipes You’ll Love
If you try this turmeric chickpea soup recipe, please leave a comment and a rating and let me know how much you liked it!
Turmeric Chickpea Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion - chopped
- 4 garlic cloves - no skin
- 2 teaspoons turmeric
- 1 large carrot - chopped
- 1 large celery stalk - chopped
- 1 cup butternut squash - in cubes (or sweet potatoes, or extra carrots)
- 1 teaspoon thyme leaves - or 1/2 teaspoon dry thyme
- 2 cans chickpeas - (15 oz) drained
- 4 cups vegetable broth
- 4 cups dark leafy greens - finely chopped(kale, collard greens, spinach, Swiss chard)
- 2 tablespoons lemon juice - optional
- salt & black pepper to taste
Toppings:
- Roasted chickpeas
- Chopped parsley
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.
- Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.
- Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.
- Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.
- If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
- Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.
Notes
Nutrition
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
