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A white bowl filled with yellow turmeric chickpea soup on the table with green garnish and chickpeas on top.
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Turmeric Chickpea Soup

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 362kcal
Author: Sara Trezzi

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:

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

How to Store: Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days. You can also 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.
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 362kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Sugar: 6g