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Completed Vegan Tomato Soup with Chickpeas and Spinach ready to serve with a large silver spoon and lime wedges
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Easy Vegan Tomato Soup with Chickpeas and Spinach

Easy Vegan Tomato Soup with Chickpeas and Spinach is hearty, satisfying and comes together quickly with just a few simple ingredients.
Course Dinner
Cuisine American, Western
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 2 tsp olive oil
  • 4 green onions (scallions) sliced
  • 1 tsp garlic purée
  • 2 14oz (2x 400g) can chopped tomatoes
  • 2 cups vegetable stock (500ml) (2 cups)
  • 2 tbsp balsamic vinegar
  • ½ tsp smoked paprika
  • salt
  • 1 lb frozen Chickpeas and frozen Spinach Mix (450g)

Instructions

  • Heat oil over medium heat in a large soup pot.
  • Fry spring onions for 1 mins.
  • Then stir in the garlic purée, followed by chopped tomatoes, stock, balsamic vinegar and smoked paprika and bring to the boil.
  • Reduce the heat and allow to simmer away for 15 mins.
  • Stir in the frozen veggies and bring back up to a boil.
  • Then reduce to a rolling simmer for 20 mins until chickpeas are cooked.
  • Adjust seasonings to suit your taste and serve.

Notes

Tips
  • Change up the flavour by adding herbs like basil and oregano or a pinch of chilli flakes for a little heat.
  • Add more liquid if you prefer a thinner soup consistency.
  • For an even thicker soup, lightly mash some of the chickpeas before serving.
  • This soup freezes and reheats easily so it is a great meal prep solution.
Weight Watchers Points
There are just 4 Freestyle Points in one serving of this Vegan Tomato Soup with Chickpeas and Spinach.