A creamy, rich tasting vegan soup. Packed with vegetables and chickpeas for fibre and protein this is a wonderful hearty, warming soup. Substantial enough on its own or serve with a side salad and crackers or toast.

Peanut Chickpea Soup


Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes


What’s Good About It?

The perfect one pot meal, packed with fibre to support healthy blood sugar levels plus antioxidants to support immune health


  1. First make up the sauce. Place all the ingredients in a blender and blitz to combine.
  2. Heat the oil in a large saucepan. Saute the onion, mushrooms and pepper for 3-4 minutes.
  3. Tip in the rest of the ingredients except the kale and spring onions and pour in the sauce.
  4. Bring the mixture to the boil then cover and simmer for 20 minutes until the vegetables are softened.
  5. Stir in the kale and spring onion and wilt for a minute. Season to taste.



  1. Place all the sauce ingredients in the metal bowl. Select EXPERT 1 minute/speed 10 / no heat.
  2. Remove the sauce into a jug.
  3. Add the olive oil to the bowl with the onion, mushrooms and peppers. Select EXPERT 1 minute / 2A / 100C
  4. Tip in the rest of the ingredients except the kale and spring onions. Stir in the sauce.
  5. Select COOKING SIMMERING and set the speed to 1A.
  6. At the end of cooking stir in the kale and spring onion and select EXPERT 1 minute / 3 / 100C
  7. Season to taste before serving.

Nutrition per serving: 310kcal, Fat 15.2g, Carbohydrates 24.7g, Protein 14g

Did You Know?

Vary the vegetables according to taste. For a little more spice you could add in a chopped chilli with the onion.


1 tsp chopped garlic (3 garlic cloves)

1 can chopped tomatoes

600ml vegetable stock

4tbsp peanut butter

4tbsp tamari soy sauce

1/2 tsp smoked paprika

dash of chilli flakes to taste


1tbsp olive oil

1 onion, chopped

2 red peppers, roughly chopped

150g mushrooms thickly sliced

250g butternut squash chunks (I used bag of frozen)

1 can chickpeas drained

handful of chopped kale

2 spring onions, chopped

Black pepper to taste