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5.0 from 18 votes

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6
Course: Dinner
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • 4 Green onions (scallions) sliced
  • 1 tsp Garlic puree
  • 2 oz (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

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

Notes

  • Tips
  • Weight Watchers Points
  • There are just 4 Freestyle Points in one serving of this Vegan Tomato Soup with Chickpeas and Spinach.
  •  
  • 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.