Creamy Lemon Chickpea Soup with Tempeh
This creamy lemon chickpea soup is the ultimate hearty and heart warming meal! It is loaded with veggies and packed with plant based protein. This soup is made with a simple cashew cream for richness and has brown rice and chickpeas to help keep you full for longer! It is the perfect well balanced meal that will leave you feeling amazing!
Other recipes you’ll love:
Vegan Broccoli Cheese Soup with Tempeh Bacon
Veggie Packed Chickpea Noodle Soup
Why you’ll love this lemon chickpea soup
- It is ultra creamy but 100% dairy free!
- It is perfect for meal prep and even tastes good cold out of the fridge!
- You will feel completely satisfied and energized after eating!
- It is loaded with veggies and packed with plant based protein!
- It is made in one pot for easy clean up!
How to make your creamy lemon chickpea soup
This lemony chickpea soup is made in one pot for easy clean up and is so simple to make you’ll want it every week!
First, chop up your onions, garlic and celery and pan fry for 5 minutes until translucent.
Next, add in your garlic and spices and toast for one minute stirring continuously.
Add in your vegetable broth and brown rice and bring your soup to a simmer. Simmer until the rice is cooked completely. I used brown rice which takes about 35-40 minutes, but this time will vary based on the type of rice you use! Stir occasionally so the rice doesn’t stick to the bottom of the pot.
While the soup is simmering make your cashew cream by blending together some raw cashews and water in a high speed blender. If you do not have a high speed blender make sure to soak your cashews first so it comes out nice and smooth!
Once the rice is cooked add in the cashew cream, chickpeas, chopped tempeh, kale and lemon juice and season with black pepper to taste. Let that cook for a further 5 minutes and enjoy!
Some tips from Steph
In a hurry? You can speed up this soup by using a fast cooking rice such as white rice or parboiled rice. Cooking the rice is the longest part of this recipe so using a rice that takes only 15 minutes will cut the cooking time in half! You could also swap the rice for some orzo pasta to make a lemon chickpea orzo soup!
Make it nut free! Instead of using cashews to make your soup creamy try adding in some full fat coconut milk or sub hemp seeds or sunflower seeds to make your cream.
Make it soy free! You can make this recipe soy free by omitting the Tempeh
Switch up the veggies! You can add in any veggies you have on hand, or toss in those veggies going bad in the back of your fridge! Broccoli, mushrooms and peppers would all work well here!
Serve your soup with some garlic bread! This is by far my favorite way to enjoy soup! Just toast up your favorite bread, baguette or pita then cut a garlic clove in half and rub it onto the bread. Top with a drizzle of olive oil, salt and pepper and dunk away!
Storing your creamy lemon chickpea soup
Store your vegan lemon chickpea soup in the fridge in an airtight container for up to 5 days! It tastes amazing even on the last day and is great for meal prep! It honestly tastes good right out of the fridge! You can also divide it into pre-portioned containers so you have meals on hand ready to go!
Other recipes you’ll love
Vegan Broccoli Cheese Soup with Tempeh Bacon
Veggie Packed Chickpea Noodle Soup
High Protein Sushi Bowl Meal Prep
Crispy Sheet Pan Teriyaki Tofu Sheet Pan Dinner
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Creamy Lemon Chickpea Soup with Tempeh
Ingredients
- 1 Onion
- 3 stalks Celery
- 3 Carrots
- 7 cloves Garlic
- 2 tsp Poultry Seasoning
- 2 tsp Thyme
- 2 Bay Leaves
- 10 cups Veggie Broth or mix of broth & water
- 1 cup Brown Rice
- 1 can Chickpeas
- 1 300g Package of Tempeh
- ½ heaping cup Raw Cashews
- ½ cup Water
- Large Handful of Chopped Kale
- Juice of 1½-2 Lemons
- Pepper to Taste
Instructions
- First roughly chop the onion, celery and carrots then pan fry over medium heat for 5 minutes.
- Add in the garlic and seasonings and toast for one minute stirring continuously.
- Next, add in the vegetable broth (or mix of broth and water), and brown rice and bring to a simmer. Simmer until your rice is cooked completely, mine took around 35-40 minutes, although this time may vary depending on what rice you are using.
- Once the rice is cooked prepare the cashew cream. Add your cashews and water into a high speed blender and blend until completely smooth. If you do not have a high speed blender make sure to first soak your cashews in boiling water for 15 minutes to soften them.
- Chop your tempeh into cubes and add it into the soup along with the cashew cream, chickpeas, kale, pepper and lemon juice. Cook for 4-5 minutes until the kale has wilted.
- Enjoy on its own or with some toasted garlic bread!