Cozy Up with This Delicious Vegan Soup
It’s January, which means it’s officially soup season! One of the best things about cold weather? The endless soup possibilities—and this one might just become your new favorite.
This soup is unassuming but SO good. Like, bowl-licking, make-it-again-tomorrow good. Bonus points: it’s made in a crockpot, which means minimal effort for maximum flavor. Win-win! (This recipe is for the crockpot, but you can easily make it in a large pot or Dutch oven)
While it’s vegan, it’s packed with protein thanks to chickpeas and one of my favorite ingredients: nutritional yeast. If you haven’t tried nutritional yeast yet, get ready for a game-changer. It’s a plant-based protein source that’s also high in B vitamins and brings a parmesan cheese-like flavor to any dish. Trust me, you’ll want to sprinkle it on everything.
This soup also delivers on flavor and texture. The creamy coconut milk pairs beautifully with the tangy kick from apple cider vinegar, creating a satisfying bowl of goodness. Plus, it’s loaded with fiber, healthy fats, and a touch of vinegar to help keep your blood sugar nice and steady.
Why you will love it!
- Vegan but protein-packed: Chickpeas and nutritional yeast bring the protein punch.
- Nutritional yeast love: If you haven’t tried it, you’re in for a treat. It’s a plant-based protein source that’s high in B vitamins and has a parmesan-like flavor that levels up any dish.
- Flavor-forward ingredients: Creamy coconut milk and tangy apple cider vinegar combine for a bold and delicious taste.
This soup isn’t just tasty; it’s good for you too:
- High in fiber to keep you feeling full.
- Packed with healthy fats for long-lasting energy.
- Includes apple cider vinegar to help support stable blood sugar.
- Nearly 10g protein per serving
So grab your favorite cozy socks, fire up the crockpot, and let this soup warm you from the inside out.
Slow Cooker Dill Chickpea Soup
Ingredients
- 6 cup Vegetable Broth
- 1/2 cups Dry Chickpeas (uncooked, rinsed)
- 2 Carrots (medium, peeled and diced)
- 4 stalks Celery (diced)
- 4 cup Kale Leaves
- 1 tsp Dried Dill
- 1 can Coconut Milk
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Nutritional Yeast
- 1/2 cup Onion
- 1 tsp Garlic (1 clove)
- Salt & Pepper To Taste
Instructions
- Pour the vegetable broth into the slow cooker and set to high while you prepare the remaining ingredients.
- Add the chickpeas, carrot, celery, garlic, onion, and salt.
- Continue to cook on high for 4 hours, or set to low for 8 hours.
- Stir in the kale, dill, coconut milk, apple cider vinegar and nutritional yeast.
- Adjust the salt as needed and cook for another 10 minutes.
- Divide into bowls and enjoy!
- ***Can cook in a pressure cooker too.
Notes
- You can use 2-3cans of premade chickpeas. Just add them at the end instead of slow-cooking them.
- No Kale? Use Spinach instead, it’s still good!
- Feel free to add mushrooms too
