Roast vegetable and chickpea soup
Warm up with our delicious Roast Vegetable and Chickpea Soup! Made with hearty eggplants, sweet potatoes, zucchinis, and red onions, all roasted to perfection. This comforting soup is enriched with savory garlic, canned tomatoes, and nutritious vegetable broth. Topped with protein-packed chickpeas and a sprinkle of fresh parsley, it's a wholesome, satisfying meal that's perfect for any time of the year. Easy to make and bursting with flavor, this soup will quickly become a family favorite!
- 08 Apr 2025
- Cook time 75 min
- Prep time 30 min
- 6 Servings
- 10 Ingredients
Roast Vegetable and Chickpea Soup is a hearty and nutritious dish perfect for any time of the year. This vegan-friendly recipe combines the rich flavors of roasted vegetables with chickpeas, creating a comforting and satisfying meal. Packed with essential nutrients and fiber, this soup is as healthy as it is delicious.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and dry all the vegetables.
- Cut the eggplants, sweet potatoes, and zucchinis into roughly 1-inch cubes.
- Peel the red onions and cut them into wedges.
- Place the chopped eggplants, sweet potatoes, zucchinis, and red onions onto a large baking sheet.
- Drizzle with the olive oil and toss to coat all the vegetables evenly.
- Season with salt and pepper if desired.
- Spread the vegetables out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned at the edges. Stir halfway through for even roasting.
- While the vegetables are roasting, heat a large pot over medium heat.
- Add a small amount of olive oil and sauté the minced garlic for about 1-2 minutes until fragrant, being careful not to burn it.
- Add the canned tomatoes to the pot and stir to combine. Let it simmer for about 5 minutes.
- Once the vegetables are roasted, add them to the pot with the tomatoes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
- Stir in the drained and rinsed chickpeas.
- Continue to simmer for an additional 5 minutes until the chickpeas are heated through.
- Remove the pot from the heat.
- Stir in the chopped fresh parsley.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot.
- Optionally, garnish with additional fresh parsley and a drizzle of olive oil.
Tips:
- Cut all vegetables into similar-sized chunks to ensure even roasting.
- Feel free to add additional spices such as smoked paprika, cumin, or thyme to enhance the flavor.
- Consider using low-sodium vegetable broth if you're watching your sodium intake.
- For extra creaminess, you can blend part of the soup before adding the chickpeas.
- Garnish with a dollop of vegan yogurt or a sprinkle of nutritional yeast for added flavor.
Roast Vegetable and Chickpea Soup is a versatile and nourishing dish that can be enjoyed as a main course or a hearty appetizer. By following these tips and steps, you can create a delicious and wholesome meal that will warm your soul and delight your taste buds. Enjoy the depth of flavor that comes from roasting the vegetables and savor the health benefits of this comforting soup.
| Nutrition Facts | |
|---|---|
| Serving Size | 660 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 12g | 32% |
| Sugar 18g | 18% |
| Fat | |
| Fat 15g | 17% |
| Saturated 2.17g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 530ug | 59% |
| Choline 50mg | 9% |
| Vitamin B1 0.64mg | 54% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 2.81mg | 18% |
| Vitamin B6 0.68mg | 40% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 51% |
| Vitamin E 1.28mg | 9% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 2.65mg | 24% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1260mg | 37% |
| Selenium, Se 2.76ug | 5% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 1.46mg | 13% |
| Water | |
| Water 590g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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