Golden Vegetable + Chickpea Soup

Golden Vegetable + Chickpea Soup

Soup recipes are basically all you may be getting lately, haha! This is honestly all I eat this time of year and paired with an infant, even more so. Tossing a bunch of veggies into a pan to simmer all day is so much easier than preparing anything else. I usually do this first thing in the morning during her first nap of the day, then lunch is ready in no time. I also make soup in large batches for leftovers – and I freeze sometimes, too.

This is honestly just a glorified vegetable soup, with its title of “golden” coming from the addition of turmeric. Really great color.

Whether you are a busy mom like me or are just busy in general, here’s an easy and healthy soup to add to your arsenal of recipes.


You will need:

  • 2 tbs olive oil
  • 1 small vidalia onion, sliced
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 small zucchini, chopped
  • 1/2 cup mushrooms, sliced
  • 1 purple sweet potato, diced (or regular sweet potato – this is just what I had)
  • 5-6 cups vegetable broth (or until vegetables are covered)
  • 1 tbs turmeric
  • 1/2 tsp of onion powder
  • Salt and pepper, to taste
  • 2 cups fresh spinach
  • 1 can chickpeas (drained)

To make:

  • In a large pot, heat olive oil over medium and add onion, celery, carrots, zucchini, mushrooms, and sweet potato. Toss and cook for about 3-5 minutes.
  • Add vegetable broth until vegetables are covered, then season with turmeric, onion powder, salt, and pepper. Give it a quick stir, turn heat up, and bring to a boil. Once boiling, turn down to a simmer and let cook for another 30 minutes.
  • Turn off heat, add fresh spinach and chickpeas. Stir and serve.

I hope you enjoy. xx bianca