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This vegan crockpot potato chickpea soup blends creamy Yukon gold potatoes with tender chickpeas, savory vegetables, and fragrant herbs for a meal that warms you from the inside out. It is perfect for quiet winter evenings or for sharing with family and friends when you want something comforting yet light. The slow cooker does all the work, making this recipe wonderfully easy and stress-free.
I still remember the first time I made this soup after a long winter hike in the French Alps. The smell filled the house and the warmth was exactly what we needed after being out in the cold all day. Now it’s a recipe my friends always ask for when they come over.
Ingredients
- Chickpeas in a can: drained and rinsed to keep the texture firm and provide protein and fiber
- Yukon Gold potatoes: peeled and diced for a buttery texture that holds well during slow cooking
- Carrots: chopped for natural sweetness and color
- Celery stalks: chopped for aromatic depth and crunch
- Small yellow onion: diced for a subtle base flavor
- Vegetable bouillon powder: to boost the umami and enrich the broth, choose a quality brand for best taste
- Garlic cloves: minced for fragrant warmth
- Vegetable broth: to create a light and savory liquid base, use a homemade or good quality store bought one
- Dried thyme: adds herbal brightness typical of Mediterranean flavours
- Dried oregano: brings a slightly peppery, earthy note
- Salt and black pepper: for seasoning, adjusted to taste
- Fresh lemon juice: optional, to add a vibrant finish and balance richness
Instructions
- Prepare Vegetables:
- Peel the Yukon gold potatoes carefully and cut them into uniform cubes about two centimeters wide. Chop the carrots and celery roughly the same size to ensure even cooking. Dice the onion finely because it will dissolve into the broth and add sweetness. This meticulous prep helps all the vegetables cook evenly and gives a pleasant texture to the finished soup.
- Combine Ingredients in Crockpot:
- Place the drained chickpeas, diced potatoes, chopped carrots, celery, and onion into your crockpot. Sprinkle the vegetable bouillon powder evenly on top, then add minced garlic, vegetable broth, dried thyme, oregano, salt, and pepper. Stir everything gently but thoroughly so the flavors blend and the seasoning spreads throughout the pot.
- Slow Cook the Soup:
- Cover the crockpot tightly and select low heat for six to seven hours, or high heat for three to four hours. During this slow cooking period, the potatoes become tender while the chickpeas soak up the broth, and the herbs infuse a delicious aroma. Check at the end to make sure the vegetables are soft but not breaking apart.
- Adjust Seasoning and Finish:
- Taste the soup carefully before serving. You may want to add a little more salt or pepper depending on your preference. For a hint of brightness that lifts the earthy flavors, stir in some fresh lemon juice just before serving. Then ladle the soup into bowls and enjoy it hot, perhaps with crusty bread or a fresh salad on the side.
My favorite ingredient has to be the Yukon gold potato. I love how it holds its shape while soaking up the flavors of the broth and herbs. Once, during a snowy evening in Provence, we gathered around the table with friends sharing this soup and laughter – those moments make cooking so rewarding.
Storage Tips in France
Store leftover soup in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if it looks too thick. For longer storage, pour the cooled soup into freezer safe containers leaving some space for expansion and freeze for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions in France
Try sweet potatoes instead of Yukon gold for a natural sweetness and vibrant color which pairs wonderfully with the savory broth. Swap chickpeas for cannellini or navy beans to vary the texture and flavor while keeping protein levels high. Replace lemon juice with a little apple cider vinegar to brighten the soup without introducing a citrus flavor.
Serving Suggestions in France
Serve with a generous slice of toasted country bread or a rustic baguette for dipping. A drizzle of vegan cream or coconut yogurt adds richness and balances the herbal notes. Fresh parsley or a sprig of thyme sprinkled on top can add freshness and visual appeal. A side salad with mustard vinaigrette complements the soup nicely.
This simple soup is nourishing and ideal for make ahead meals. It reheats beautifully and brings comforting flavor to the table.
Common Recipe Questions
- → Comment épaissir la soupe si elle est trop liquide ?
Mixez une partie des légumes directement dans la casserole ou écrasez quelques pommes de terre contre la paroi pour obtenir une consistance plus épaisse.
- → Peut-on remplacer les pois chiches par un autre légume sec ?
Oui, les haricots blancs comme les cannellini ou les haricots blancs du Nord apportent une texture crémeuse similaire et conservent un bon apport en protéines.
- → Pourquoi mes pommes de terre ne cuisent-elles pas suffisamment ?
Assurez-vous de les couper en morceaux uniformes et assez petits. Si elles restent fermes, prolongez la cuisson en remuant et en couvrant pendant 30 à 60 minutes.
- → Peut-on préparer cette soupe sur feu de plaque plutôt qu'en mijoteuse ?
Oui, rassemblez tous les ingrédients dans une grande casserole, portez à ébullition, puis laissez mijoter à découvert 30 à 40 minutes en remuant de temps en temps jusqu’à tendreté des légumes.
- → Comment rehausser les saveurs avant de servir ?
Ajoutez un filet de jus de citron pour de la fraîcheur, ou parsemez d’herbes fraîches comme le thym ou le persil. On peut aussi incorporer une pincée de paprika fumé ou un peu de crème végétale.