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4.91 from 10 votes

Turmeric Chickpea Vegetable Soup

Recipe from Two Peas and Their Pod

This Healthy Vegetable Soup Is Filled With Colorful Vegetables, Turmeric, Ginger, Garlic, And Chickpeas. Enjoy A Bowl For Lunch Or Dinner, It Will Fill You Up And Warm You Up!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: chickpea soup, vegetable soup
Servings: 6
Calories: 100kcal


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 1 red bell pepper seeds removed and chopped
  • 3 cloves garlic minced
  • 3 cups small cauliflower florets
  • 1 bay leaf
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 6 cups vegetable broth
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 1/2 cups chopped kale


  • In a large pot, heat the olive oil over high heat. Add the onion, carrots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
  • Add the garlic and cook for 2 more minutes.
  • Stir in the cauliflower and add the bay leaf, ginger, turmeric, paprika, cayenne pepper, and salt. Stir until veggies are coated in spices. Pour in the vegetable broth and bring to a boil. Reduce heat to simmer and let the soup simmer until the cauliflower is tender, about 15 minutes.
  • Stir in the chickpeas and chopped kale. Taste and season with additional salt and black pepper, if necessary.
  • Ladle the soup into bowls and serve warm.


If you want a stronger ginger flavor, you can use more fresh ginger. If you don't have fresh ginger, you can use 1/2 teaspoon ground ginger. If you want the soup to be spicier, add more cayenne pepper. You can use spinach instead of kale in this recipe.


Calories: 100kcal | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 5g | Vitamin C: 72.5mg | Calcium: 50mg | Iron: 0.8mg