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Let’s talk soup!
I am yet to meet a person in my life time that doesn’t like some sort of soup. It could be any type of soup – we all have our favorites. But soup, without a doubt, is an all-round winner in every kitchen.
And this soup is going to blow your mind (and your taste buds!). The tomato spinach soup with chickpeas and basil pumpkin seed pesto is everything you want and desire in a soup – creamy, full of flavor, super healthy for you, and of course, totally vegan. So what’s not to love? Nothing.
I really wanted to expand on my soup collection but was very tired of the same old tomato soup that I have seen everywhere. So, putting my thinking cap on, I gave it a twist that has me falling in love with it. If you love tomato soup, you will want to put this in the front of your cookbook because you’re going to love this recipe.
To make this mouth-watering recipe, you will need 11 ingredients and 30 minutes. You will also need a big pot and a food processor or an immersion blender. Best news yet, cleaning up is going to be a breeze! Another reason I love soups (because no one likes cleaning up).
We will start this dish off with some olive oil, garlic, flour, and tomatoes. Together, these ingredients provide us with a good source of vitamin E, vitamin K, vitamin B6, manganese, and vitamin C.
We then add in chick peas, spinach, basil, and pumpkin seeds for a good source of dietary fiber, protein, folate, magnesium, iron, and many more. For a full look at the essential vitamins and minerals you will get from this meal, take a look at our nutrition bar at the top of the page.
Tomato spinach soup with chickpeas and basil pumpkin seed pesto is the perfect dish for lunch or dinner because it’s:
What if you make too much soup or have leftovers? Well, that’s easy. Store it! You can put your soup into an airtight container and store it in the fridge for up to 48 hours. Simply heat and eat when ready.
This recipe is a great option for work lunches! Not only is it filling (and going to make your co-workers think you’re a master chef), but it’s also very easy to transport and store. Hint: Store it in a microwave safe container to make heating it up easier.
And there you have it my friends. Enjoy!
Liked this recipe? Why not head over and check out our Chilled Green Pea and Onion Soup for soup-y goodness.
For the soup
For the pesto
|Amount Per Serving|
|Calories 456||From Fat 217|
|% Daily Value*|
|Total Fat 24g||37.09%|
|Saturated Fat 4g||18.81%|
|Trans Fat 0g|
|Total Carbohydrate 40g||13.39%|
|Dietry Fiber 12g||49.9%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 9538.61IU||190.77%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.57mg||28.35%|
|Vitamin C 68.2mg||113.67%|
|Vitamin D 0IU||0%|
|Vitamin E 4.65mg||15.49%|
|Vitamin K1 (phylloquinone) 380.27µg||475.34%|
|Pantothenic acid 0.55mg||5.46%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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