Simple, cozy, and full of flavor — this vegan tikka masala soup is made with chickpeas, broccoli, and rice simmered in a creamy, spiced tomato broth. The perfect comforting bowl for an easy, nourishing meal on a cold night.
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Ingredients
- Olive oil
- Onion
- Garlic
- Fresh ginger
- Garam masala
- Salt
- Pepper
- Ground coriander
- Cumin
- Smoked paprika
- Turmeric
- Chilli powder
- Cinnamon
- Dried fenugreek leaves – If not available, you can use curry powder that contains fenugreek
- Diced tomatoes – crushed tomatoes will also work
- Full fat coconut milk
- Vegetable broth
- Chickpeas
- Broccoli
- Cooked brown rice – white rice will also work. You can also omit if you prefer a less hearty soup.
- Cilantro
Why use chickpeas instead of chicken?
Chickpeas are the perfect plant-based alternative to use in this meal as they provide a good amount of protein and fiber. Chickpeas are rich in nutrients such as iron, potassium, magnesium, and folate, and contain antioxidants. They also absorb the tikka masala sauce well, making every bite flavorful.
Tikka Masala Soup with Chickpeas, Broccoli and Rice
4
servings15
minutes15
minutesIngredients
2 Tbsp Olive oil
1 Medium yellow onion, chopped
4 cloves Garlic, chopped
1 Tbsp Fresh ginger root, chopped
1.5 Tbsp Garam masala
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Ground coriander
1/2 tsp Cumin
1 tsp Smoked paprika
1/2 tsp Turmeric
1/4 tsp Chili powder (adjust for spice preference)
1/2 tsp Cinnamon
28 oz Canned diced tomatoes
14 oz Full fat coconut milk
4 cups Vegetable broth
28 oz Canned chickpeas, rinsed
3 cups Broccoli, chopped and sautéed
1 tsp Dried fenugreek leaves (or curry powder)
2 cups Brown rice, cooked (omit or adjust amount if you prefer a less hearty soup)
Fresh cilantro
Directions
- Heat olive oil in a large pot over medium heat. Cook the onion, stirring until softened, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes. Stir in the spices and cook, stirring until fragrant.
- Next, add the vegetable broth, coconut milk and diced tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Remove from heat, then use an immersion blender to blend the soup until smooth. Adjust seasoning to taste. Add the chickpeas, sautéed broccoli and rice and stir to combine.
- Lastly, use a soup ladle to serve into bowls. Top with cilantro.
Notes
- You can adjust the amount of rice and broccoli as desired for a light or hearty soup.
