Spiced vegetable and chickpea soup

AdvertisementGood Food logoRecipesHealthy eatingSpiced vegetable and chickpea soupBoost your immunity with this vibrant, mildly spiced vegetarian soup. Hearty, anti-inflammatory and freezer-friendly, it’s a healthy meal made easy.Sarah PoundApril 28, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementThis mildly spiced chickpea soup is packed with vegetables.Sarah PoundeasyTime:30 mins - 1 hourServes:4-6Healthy eatingOnion & leekCarrotZucchiniSweet potatoTomatoSpinach & silverbeetCheeseChickpeasVegetarianEgg-freeNut-freeContemporarySoupVegetablesHealthyMain courseEntreeMidweek dinnerComfort foodWinter warmerHigh fibreFreezer friendlyPacked with immune-boosting turmeric, garlic and a vibrant array of vegetables – all known for their anti-inflammatory and antioxidant power – this hearty, mildly spiced soup is a breeze to prepare. It’s also vegetarian-friendly and freezes beautifully.AdvertisementIngredients1 tbsp extra virgin olive oil1 tbsp butter1 leek, finely sliced3 garlic cloves, finely chopped2 tsp ground turmeric2 tsp ground coriander2 tsp ground cumin3 celery sticks, finely chopped2 large carrots, finely chopped1 zucchini, finely chopped1 small sweet potato, finely chopped400g can diced tomatoes1 litre (4 cups) vegetable stock1 cup pearl barley400g can chickpeas, drained and rinsed3 cups baby spinach30g (½ cup) parsley leaves, finely choppedsea salt and cracked black pepperTO SERVEfreshly shaved parmesan cheesesourdough toaststore-bought or home-made basil pesto, optionalMethodStep 1Heat the olive oil and butter in a large pot over medium heat.Step 2Add the leek, garlic, turmeric, coriander and cumin, stir and cook until the leek begins to soften and it becomes fragrant, about 3-4 minutes. Then add the celery, carrot, zucchini and sweet potato and cook, stirring, for 5-6 minutes.Step 3Next, add the canned tomatoes, vegetable stock and pearl barley. Bring to a boil, then reduce heat to a gentle simmer and cook for 25-30 minutes.Step 4Before serving, turn off the heat and stir in the chickpeas, spinach and parsley. Season well with salt and pepper.Step 5Serve with shaved parmesan and sourdough toast. Add a dollop of pesto, if desired.Make-ahead noteIf you’re making this soup to freeze, consider slightly undercooking the vegetables and pearl barley as they will continue to soften slightly during the freezing and reheating process. Let the soup cool completely before freezing in labelled and dated airtight, freezer-safe containers.The best recipes from Australia's leading chefs straight to your inbox.Sign up{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood","name":"Home"},"position":1},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/recipes","name":"Recipes"},"position":2},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/topic/healthy-eating-6g1v","name":"Healthy eating"},"position":3}]}{"@context":"https://schema.org","@type":"Recipe","cookTime":"PT1H","datePublished":"2026-04-28T02:06:20Z","description":"Boost your immunity with this vibrant, mildly spiced vegetarian soup. Hearty, anti-inflammatory and freezer-friendly, it’s a healthy meal made…

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