Chickpea Potato Soup in Instant Pot
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Vegan Richa · by Vegan Richa★ 5.0 (34)

Chickpea Potato Soup in Instant Pot

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 22%
CARBS 45G46% OF CAL
11G FIBER0G ADDED0G INTRINSIC22G OTHER11G TOTAL SUGAR
FAT 21G49% OF CAL
17G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy pressure-cooker soup with chickpeas, potatoes, spinach, and warming spices, finished with coconut milk. Hearty and plant-based with aromatic depth.

mainsoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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))
PREP
10M
SODIUM
556MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.