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broccoli and sweet potato soup with chickpeas in a small white bowl

Broccoli and Sweet Potato Soup

Broccoli and sweet potato soup with chickpeas and turmeric. A healthy, vegan soup to keep you warm on a rainy day.
Course Soup
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Calories 206kcal
Author Adina


  • 1 tablespoon olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 sweet potato
  • ½ head broccoli
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ turmeric
  • ½ -1 teaspoon chili flakes
  • 1,2 liter/ 41 fl.oz/ 5 cups vegetable broth
  • 1 can chickpeas
  • 3-4 tablespoons soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon sriracha or another hot chili sauce
  • fine sea salt and black pepper


  • Chop the onions, set aside. Finely chop the garlic, set aside. Peel and cube the sweet potato, chop the broccoli stalk into cubes, set both aside. Divide the rest of the broccoli into small florets. Drain and wash the chickpeas. Keep the broccoli florets and the chickpeas separated from the rest of the vegetables.
  • Heat the oil in a soup pot. Cook the onions until golden, add the garlic and the spices, and let cook for another minute or so until fragrant.
  • Add the sweet potato and the broccoli stalk and stir to coat with the spices. Let cook for about 1-2 minutes taking care not to burn the garlic and the spices.
  • Add the vegetable broth and bring everything to a boil. Let cook for about 5 minutes. Add the broccoli florets and the chickpeas. Let cook until the sweet potato is soft (it won't take too long).
  • Add soy sauce, vinegar, sriracha, stir well and adjust the taste with salt and pepper.



Serving: 1/4 of the soup | Calories: 206kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 2147mg | Fiber: 7g | Sugar: 9g