Here’s a keeper! We made this Chickpea, Potato and Spinach Soup from Vegan Richa for the first time in January (2019) and have made it several times since. It gets a thumbs-up from everyone who tries it!
This recipe provides a delicious, low-fat comfort soup with plenty of protein, fiber, iron, potassium, and vitamins A and C. The combination of fennel seeds, oregano, rosemary, thyme, cinnamon and other spices result in a wonderful flavor. You may want to double the recipe – I usually do!
One caveat: The first time I made this, I did not heed the directions which state that “certain non-dairy milks tend to separate under pressure” – please add the plant milk at the end. I cooked the plant milk in the Instant Pot and it did indeed separate. The soup was still quite tasty and edible, but lesson learned. From then on, I simply added the soy or cashew milk at the end, after everything else was cooked, and it warmed up nicely in the Instant Pot.
If you don’t have an Instant Pot, directions are provided for preparing this soup on the stove top.