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Vegetable & Chickpea Soup Recipe

A warming soup brimming with vegetables, this recipe is perfect for utilising the leftovers in your crisper or for a quick meal that doesn’t skimp on nutrition. Chickpeas are a great source of protein and fibre, while the subtle but delicious leek offers everything from Vitamin K through to Omega-3 fatty acids. The nutmeg adds depth to the broth, bringing out the flavours of the vegetables and complementing the parsley garnish. Nutmeg is also known for it's ability to soothe and aid digestion, making this soup the perfect tonic for any patients at home.

For a well-rounded vegetarian or vegan meal, simply use vegetable stock in place of chicken or beef.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4


2 tbsp olive oil
1 brown onion, finely chopped
1 cup diced celery stalks ½ cup diced leek
1 carrot, diced 3 cloves garlic, finely chopped
2 peeled and diced tomatoes ½ cup shredded cabbage
½  cup diced potatoes  ½ cup diced zucchini
250 g can chickpeas, drained
8 cups beef or chicken stock
 salt and pepper ½ tsp nutmeg
 ½ cup of finely chopped parsley, to serve


  1. Heat the oil in a Large Saucepan then add onion, celery and leek.
  2. Add carrots and garlic and stir for 5 minutes.
  3. Add the rest of the vegetables then add the chickpeas and stock and bring to a boil.
  4. Reduce heat and simmer for 15-20 minutes.
  5. Season with salt, pepper and nutmeg.
  6. Serve in bowls sprinkled with parsley.


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