Creamy Chickpea & Spinach Soup (Gluten Free)
This hearty, gluten-free chickpea and spinach soup is warming, nourishing, and packed with spices. It’s naturally dairy-free and easy to blend into a creamy bowl of comfort perfect for chilly days.
Equipment
- large soup pot
- cutting board
- chef's knife
- wooden spoon
- immersion blender (optional)
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 can chickpeas, rinsed and drained (15 oz)
- 4 cups gluten-free vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp turmeric
- 3 cups baby spinach
- salt and black pepper to taste
- 0.5 cup canned coconut milk (optional, for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Sauté for 2–3 minutes until fragrant.
- Add chopped carrots, cumin, paprika, and turmeric. Cook for 3–4 more minutes to release flavors.
- Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in spinach and cook until wilted. Optional: Use an immersion blender to blend half the soup for a creamier texture.
- Add coconut milk (if using). Season with salt and pepper to taste. Serve hot.
Notes
Part of the Hearty Gluten-Free Soups collection. Optional coconut milk adds richness without dairy. For a chunkier soup, skip blending. Store extra in the fridge or freezer, just keep greens and starches separate if freezing. Great with gluten-free garlic toast or seeded crackers.
Nutrition
Calories: 235kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 620mgPotassium: 520mgFiber: 5gSugar: 4gVitamin A: 3100IUVitamin C: 12mgCalcium: 75mgIron: 2.6mg
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