Vegan Mofo – Comforting vegetable & chickpea soup

Good evening! I’m finally -kinda- able to blog again! I’m currently borrowing my partners laptop (which thankfully hasn’t died on me yet!) to type this, so fingers crossed! I have discovered that his laptop doesn’t like my phone.. so I’ve figured out that by uploading the photos to my blog on my phone, I can then edit them using my partners laptop! Phew! I WILL find a way!

The night before yesterday, I had put on a huge pot of chickpeas to cook overnight in my slow cooker. I’d looked into my pantry and had been disheartened to find I only had one tin of chickpeas left! I love chickpeas and use them every week, so I was a little heartbroken.. until I noticed I had several bags of dried chickpeas lurking in my pantry! Problem solved! In they went to cook overnight, so by the morning I had gorgeous, perfectly cooked chickpeas just begging to be used.

Since it was a bit of a chilly day, I thought what better way to use some of the chickpeas, than in a soup!


(To skip straight to the recipe, click here!)

For this soup, I used onions, potatoes, cabbage, celery, whole wheat, garlic, chickpeas plus lots of other lovely flavours. I normally don’t make brothy-soups (normally, I’ll blitz half of the soup to help thicken and blend it all together), but for this one I really felt that it worked this way.

I served this with some garlic bread, which I didn’t photograph as by the time we ate it was dark and nothing would show up! Needless to say though, it was garlic bread. So it was obviously delicious and went well with soup!

I also thought I would share with you my breakfast this morning! An “indulgent” milkshake! I say “indulgent” in quote marks, as this was actually really healthy, but tasted rather naughty ;). It was made from a banana, some frozen banana, 3 dates, a teaspoon of carob powder, a handful of grapes, some vanilla essence, and a few teaspoons of vanilla protein powder. This was so gorgeous, and a great start to my day!

Also, how gorgeous are these flowers? My mother in law brought them over to me on Saturday as a little house-warming gift! (Along with a lovely little bowl I forgot to get a photo of!)

Seriously, how beautiful? I would personally never choose roses and lilies, but these are beautiful. Oh, and a word of warning – If your cat isn’t a little stuffed one like mine, be careful! Lilies are poisonous to cats!

A little information on this gorgeous feline too.  He was bought for me by my partner’s little one. We’d gone out for the day to Glastonbury, and she had spent the entire day trying to find something to buy for herself (with her own money). We went back and forth to different shops, and she eventually settled on this lovely cat – which she then presented to me as a gift! How sweet is that? I was so surprised, and oh so touched. 

Have your little ones ever surprised you like that?

Anyway, on to the recipe! I hope you enjoy it as much as I did!

Pixie x

Warming Vegetable Chickpea Soup

By Pixie Produce Published: September 17, 2014

    Good evening! I'm finally -kinda- able to blog again! I'm currently borrowing my partners laptop (which thankfully hasn't died on me …



    1. First, dice your veggies! You want everything to be roughly the same size so that it cooks evenly. Chop your celery, onions, potato and cabbage, then saute it for about 5 minutes in 1 tbs of olive oil on a low heat. If it starts to stick, just add a little water. Also, if you'd rather this to be oil-free, just saute is using a few tbs of water instead, adding more if it begins to stick.
    2. After 5 minutes, add the garlic, and saute for another minute, before adding the stock cube, whole wheat, 2 bay leaves and the 750ml of water (or enough to cover everything). Simmer for 10 minutes.
    3. Just for reference, this is the wheat which I used. I love this stuff!
    4. By this point, it won't look very pretty but trust me, it will taste lovely! Add in 1/2 cup of chickpeas, and black pepper. If it seems a little too thick, add a little more water.
    5. Add 1 teaspoon of English mustard (trust me!)
    6. And 1 teaspoon of marmite (again, trust me!)
    7. Finally, stir through the fresh parsley! Taste and adjust for seasoning, and enjoy! The marmite and mustard really help to lift the flavour, and the parsley adds a lovely freshness. Serve as it is, or with plenty of crunchy garlic bread.

      4 thoughts on “Vegan Mofo – Comforting vegetable & chickpea soup

        1. Pixie Produce Post author

          Hi Diana! Thanks for your comment! Ooh I didn’t think of that. The marmite just adds a “savoury” note to the soup. A little dark miso, soy sauce, stock powder or even a little more salt would probably do the trick! Alternatively, leave it out and only add it if you think it needs it!
          The mustard is a bit trickier.. American mustard doesn’t have the same kick! A little wholegrain mustard might work, or a little mustard powder? It’s still nice without it, it just adds a little lift! I often add in a 1 tsp of lemon juice, which I find helps too!
          Hope that helps! Enjoy 🙂


      Leave a Reply