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–+ servings
Bowl of golden chickpea and veggie soup.

Slow Cooker Golden chickpea and veggie soup

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This slow cooker golden chickpea and veggie soup is the perfect easy vegetarian option! It's gluten-free, dairy-free, and nightshade free.
Servings 4 servings
Calories 340
Author Michelle

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 cup cauliflower florets
  • 1 cup carrots chopped
  • 1 ½ cups sweet potato chopped
  • 5 cups broth
  • Juice of one large lemon
  • 1 tsp ground turmeric
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • Salt and pepper
  • 1 cup coconut milk sub almond milk
  • 1 cup kale destemmed and chopped

Instructions

  • Add the chickpeas, vegetables (reserving to kale), seasonings, broth, and lemon juice to a slow cooker. Cook on low for 5-6 hours.
  • About 10 minutes before the cook time is up, remove the lid from the slow cooker. Use an immersion blender to carefully (avoid burning yourself) puree the soup for about 3-4 seconds. You can also transfer about 1 cup of soup and allow it to cool before blending. Add it back to the soup. This makes a creamier base.
  • Add the kale and coconut milk to the soup and stir well. Cook for about 10 more minutes, or until the kale is soft.
  • Serve fresh or store in the fridge for 3-4 days.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 43.5g | Protein: 9.3g | Fat: 16.9g | Fiber: 9.9g