By: Sarah NevinsPosted: 9/4/17
30 minuteChickpea Lime & Coconut Soup – warm, satisfying & easy to make! | GlutenFree + Vegan + Grain Free
I know it’s still very much summer and I should be posting ice cream or salad or some other type of BBQ worthy recipe that doesn’t require standing over over a hot stove…..but apparently Sheffield hasn’t quite received that memo.
The weather has been so hot/cold this past week. Rain in the morning & sunshine in the evening – I’m so seasonally confused I don’t know how to dress myself in the morning let alone decide what to make for dinner.
Good thing I’m fiercely committed to eating soups no matterwhat the season. If anything this just gives me a more legitimate reason to go for it.
And hey! If the rain stops & the sun comes out before I’m finished with this bowl I’ve got somechocolate ice creamin the freezerto cool me down. It’s a win-win no matter what.
So then….shall we begin?
The inspiration for this soup actually came from myCoconut Lime Chicken recipe. It’s easily my most popular recipe & thought it was time for a little meatless make over. Since the coconut lime sauce is the real MVP of that recipe – turning that base into a soup was a no brainer.
This soup is made all in one pot and comes together in about 30 minutes.
The base flavours here are:
Red Onion
Garlic
Coconut Milk
Vegetable Broth
Lime Juice
It’s warm, savoury with a lot of added ‘zing’ from the lime juice.
This also works great as an everything-but-the-kitchen-sink recipe.
If you’ve got any odd bits and pieces of veggies that need using, go ahead and throw them in here. Add more or less veggies based on what you like. Not a fan of sweet potatoes? Swap them with white potatoes or leave them out. Got a bunch of kale that’s starting to wilt – pop it in!
Once you’ve got your base coconut soup worked out feel free to play around with what you have in and make this your own.
In the end you’ll be left with a clean fridge and a nourished body – what more could you want?
Don’t forget to #asaucykitchen on instagram if you try this Chickpea Lime & Coconut Soup!I’d love to seewhat you make with it! You can also post your picturesto myfacebookpage!
If you like chickpea make sure to check out the easy + healthy chickpea recipes!
Recipe
Yield:6 servingsPrep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
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30 minute Chickpea Lime & Coconut Soup - warm, satisfying & easy to make! | Gluten Free + Vegan + Grain Free
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup red onion, chopped (about 1/2 of an onion)
- 2 teaspoons crushed garlic (about 2 medium cloves)
- 1 red chili, chopped & deseeded (optional - half if you want a little extra kick and a whole pepper if you like things spicy)
- 2 small or medium sweet potatoes, peeled and cut into 1 inch cubes
- 1 red bell pepper, deseeded & chopped
- 1 teaspoon ground turmeric
- 1 can | 14 oz coconut milk
- 3 cups | 720 ml vegetable broth
- 1 can | 15 oz chickpeas, drained
- 2 cups spinach
- 2 tablespoons | 30 ml fresh lime juice
- 1/2 teasoon sea salt or to taste
- chopped cilantro, optional
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic and chilli pepper.Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
- Add the the sweet potato, red pepper and turmeric to the pot & stir.
- Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 15 minutes.
- Add the chickpeas and spinach.
- Stir in the lime juice. Taste and season with salt as needed and add cilantro.
- Serve over rice and enjoy!
Nutrition Information
Yield: 6Serving Size:
gCalories: 344Saturated Fat: 16gSodium: 550mgCarbohydrates: 36gFiber: 8gSugar: 10gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© A Saucy Kitchen, Sarah Nevins
Course: Soups & StewsCuisine:Gluten Free
Hungry for More? If you’re looking for easy gluten free + vegan recipes check out myEffortless Vegan Cookbook!
You May Also Like...
Coconut Lime Chicken (Dairy Free)
Blueberry Coconut Oat Squares
Persian Inspired Zesty Chickpea Soup
Homemade Coconut Peppermint Patties
About Sarah Nevins
Hi, I'm Sarah! Welcome to my little gluten free corner of the internet. I like eating vegetables, but sometimes I get distracted by cookies...
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Reader Interactions
Leave a Review!
Liz says
Absolutely loved this today! I added prawns for the 2 family members who aren’t vegan and it was delicious!
Reply
Sarah Nevins says
So glad you enjoyed this! I really like the sound of adding prawns to this – I’ll have to try it next time myself!
Reply
Geraldine Hartman says
This was a tasty and very colorful soup.
I tweaked it just a bit, cooked the chickpeas for about 5 minutes at the end. Used lemon juice as organic lines are practically non existent here in BC. Used Tabasco sauce in place of chili pepper, about 5 drops.
Served with some savory muffins I had baked, instead of rice.
Would definitely make again.😊 Thanks!
Well done with recipe and your beautiful site.
Geraldine
author of The Groovy Green Kitchen seriesReply
Sarah Nevins says
Thanks Geraldine! Love the sound of those muffins – bread & soup are such a cozy combo!
Reply
Sheona Small says
Cannot believe how something so simple to make can taste so amazing. And brilliant, as you say, for using up leftovers in the fridge – I added in a small handful of broccoli, cauliflower, a bit of aubergine, some mange tout and a couple of cooked jersey royal potatoes I had left over. Have bookmarked to add to my favourite go-to recipes that produce maximum results for minimum effort!
Reply
Sarah Nevins says
Yay! So glad you enjoyed it so much! Thanks so much for coming back to let me know what you thought!
Reply
Boryana Shlahtichman says
Hello
I made the soup and its amazing!!!
I have a question about the nutritional information though. How many cups of soup is it for and does it include the brown rice, if yes for what amount?
I am trying to track my meals better.
Thank you!
Reply
Sarah says
Thanks Boryana! Glad to hear it 🙂
This soup makes about 6-7 cups altogether. The brown rice isn’t included in the nutritional info because it’s just a serving suggestion. You can use brown rice, quinoa or even cauliflower rice if you’re looking for some lower calorie ideas!
Reply
Allie says
This made a delicious soup! (I forgot to make rice) :). The broth is excellent. Thanks so much for sharing
Reply
Sarah says
Thanks Allie! So glad you enjoyed it!
Reply
Cathy says
If u skip putting it on rice can u just throw cauliflower and eat it as a soup in a bowl?
Reply
Sarah says
Definitely! So long as it’s rice cauliflower so that it warms up evenly and quickly – that’s how I usually make it.
Reply
Liv Fridtjofsen says
Who said that vegan food is boring?
This soup is so pretty as well as lovely!!
Reply
Sarah says
Thanks Liv!!
Reply
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