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Vegetable Soup with Chickpeas for Healthy Meal Planning


  • 4 tbsp olive oil
  • 1 onion
  • 4 garlic cloves yes, 4
  • 1 tbsp paprika
  • 1 tbsp cilantro
  • 1 tsp cumin
  • 3 celery stalks large chunks
  • 3 carrots or a handful baby carrots
  • 2-3 to matoes large chunks
  • 1 potato I didn't have potatoes so I used cauliflower, large chunks
  • 6 cups stock
  • 1 small bunch fresh cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can or 1 cup dried chickpeas soaked overnight


  1. Sauté onion in oil until translucent then add garlic.
  2. Add spices and stir for 2 minutes.
  3. Add remaining ingredients and cook on stovetop 30-45 min until vegetables are fork-tender.
  4. Remove vegetables and place in blender or processor and blend until smooth. Return to broth and chickpeas and mix until blended.
  5. Serve with crusty bread.

Recipe Notes

I like to use chunky veggies and then purée them at the end, but you can chop the veggies smaller and have it more like a soup rather than stew.
This is a great "refrigerator soup" made with leftovers. Also freezes well for a make-ahead meal!