An easy, hearty, and very tasty recipe that can be thrown together in under 1/2 hour. If you are sensitive to spicy foods, just reduce the amount of red pepper flakes. I enjoyed my soup served with a slice of buttered “rye” bread from Mariposa Baking Co. Without the cream cheese, this is an excellent Vegan recipe.

*Adapted from one of my favorite vegan cookbooks, Vegan YumYum.

Serves 3 for dinner

Time: 1/2 hour


1 tablespoon of olive oil

1 large sweet onion, diced

4-5 large beefsteak tomatoes from farmers market, cored and chopped

3 cloves garlic, chopped

1 15oz can organic chickpeas (garbanzo beans)

1/2 tsp mustard seeds

1/2 tsp red pepper flakes,

1/2 tsp cumin seeds

1/2 tsp turmeric

2 tbsp GF nutritional yeast

1 cup GF chicken or vegetable broth

1 handful cilantro chopped, plus more for garnish

salt and pepper to taste

1 dollop of cream cheese or sour cream per bowl


Heat a tablespoon of olive oil in a large sauce pot. Add onions and saute until translucent. Add garlic, red pepper flakes, mustard seeds and cumin and stir. Keep heat on medium and add diced tomatoes. Let cook for about 5 -7 minutes (until tomatoes are pretty soft). Next, add the garbanzo beans, turmeric, and broth. Bring the contents of pot to a boil and then let simmer 8-10 minutes.

Remove pot from heat and let cool slightly. Stir in nutritional yeast and handful of cilantro. Puree soup or blend in batches, adding more broth for desired consistency. Finally, return soup to the pot, and heat back to a simmer. Adjust seasonings if necessary and serve with a dollop of cream cheese, a sprinkle of cilantro, and freshly ground pepper.

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