How to prepare a chickpeas & veggie soup that will please the entire family? Easy! This recipe is dense, creamy and with a powerful background flavor thanks to the mix of spices I used. I usually don’t use hot spices for little ones, but I like using spices indeed. I started with low quantities when the kids were little (I used to cut in half the doses in a recipe) and slowly went up. We are still not at 100%, but slowly getting there.
Spices not only add tons of flavor to the recipes, but they also have amazing properties. Today the mix is dense: I used coriander, turmeric, cumin, curry and sweet paprika. All together the spices give a deep and dense velvety background flavor that really elevates this recipe. But without any further due, let’s prepare the soup together!
Soups are easy recipes. There is a prep part that basically consists in chopping all the ingredients in small and similar size pieces and then a slow cooking phase on the stove that doesn’t require any action on your side.
How to prepare it
I started chopping the leek, onion, zucchini, tomatoes, chives, potatoes, kale and mincing the garlic and ginger. In a large pot heat the olive oil for 1 minute and add the leek with the onion, garlic and chives. Cook for a few minutes up until golden. Add the mix of spices. Stir to let the onion mix absorb them and add all the other ingredients: tomatoes, zucchini, potatoes, kale and chickpeas. Stir and add enough water or broth to cover the veggies. Add also the ginger, the sea salt and the fresh herbs (marjoram and thyme).
Bring the soup to boil and then reduce the heat to a simmer and cook for 20/30 min up until the veggies are tender. I used a potato masher to break the chickpeas and potatoes into a creamy crumbly texture. Serve the soup warm with a drizzle of olive oil on top. Enjoy!
Would you like more soups?
- Chickpeas Potato Curry Soup +9M Vegan – Baby Food & Spices
- Cauliflower Turmeric Beans Golden Soup for the Cold +6M
- Lentil Broccoli Soup Recipe +10M
- Rice Soup with Veggies
- Chickpeas and cauliflower soup
- Lentil soup with pasta (+10 months)
- Tomato and Bread Soup (pappa al pomodoro)
- Chicken soup with noodles (pastina) recipe – how to boost your immune system
- Semolina carrot soup with fennel seeds recipe – for babies 7/12 months or when you are under the weather
- Creamy Spinach and Zucchini Barley Soup – easy week night meal
- Red lentils soup with shrimp + baby red lentils with apples and rice puree’ recipes (7 months)
- Pink soup with beets
- White Sole Fish Soup with Potatoes and Carrots
- Leek and Potato Soup
- Vegetable Soup
- 1 medium onion, thinly sliced
- 1 medium leek, thinly sliced
- 4 garlic cloves, minced
- 2 big tomatoes, chopped
- 2 medium zucchini, cut in small pieces
- 2 scallions, thinly sliced
- bunch kale, leaves only, chopped
- 2 medium potatoes, peeled and chopped in small pieces
- 3 chickpeas can, drained
- 4/6 cups water or boroth (enough to cover the veggies)
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp fresh ginger
- 3 tsp sea salt (less if you are using salted broth instead of water. Start with 1 tsp and taste to adjust)
- 4/5 sprigs thyme and/or marjoram
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Prepare the vegetables. Chop the leek, onion, zucchini, tomatoes, chives, potatoes, kale, mince the garlic and grate the ginger.
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In a large pot heat the olive oil for 1 minute and add the leek with the onion, garlic and chives. Cook for a few minutes up until golden.
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Add the mix of spices. Stir to let the onion mix absorb them and add all the other ingredients: tomatoes, zucchini, potatoes, kale and chickpeas.
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Stir and add enough water or broth to cover the veggies. Add also the ginger, the sea salt and the fresh herbs (marjoram and thyme). Bring the soup to boil and then reduce the heat to a simmer and cook for 20/30 min up until the veggies are tender.
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Use a potato masher to reduce the chickpeas and potatoes into a creamy crumbly texture. Serve the soup warm with a drizzle of olive oil on top. Enjoy!
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