Cozy Gochujang Chickpea Soup for a Hearty Vegan Delight

Enjoy a cozy, protein-packed Gochujang Chickpea Soup, a quick vegan delight ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Avocado Oil Substitute with olive oil for a different flavor.
1 medium Onion Shallots can offer a milder taste.
1 medium Carrot You can replace with bell peppers.
1 stalk Celery Fennel can be used as an alternative.
1 medium Jalapeño Reduce heat by using just half or deseeding.
3 cloves Garlic Fresh is best, but powdered works in a pinch.
1 tablespoon Fresh Ginger Ground can be used as a substitute.

For the Heartiness

2 tablespoons Gochujang Look for gluten-free versions if needed.
1 can Chickpeas Canned are convenient; dried can be used if pre-cooked.
1/2 cup Quinoa Rice can be used as a substitute.

For the Broth and Flavor

4 cups Vegan Chicken Bouillon Vegetable broth yields a milder flavor.
2 tablespoons Miso Paste Tahini can substitute in a pinch.
1 tablespoon Sesame Oil Toasted sesame oil enhances flavor.
2 scallions Scallions Chives can work if you're in a pinch.

Equipment

Medium saucepan

Method

Step‑by‑Step Instructions for Gochujang Chickpea Soup

In a medium saucepan, heat 2 tablespoons of avocado oil over medium heat. Add 1 diced onion, 1 diced carrot, 1 diced celery stalk, and 1 chopped jalapeño. Sauté for 5–7 minutes until softened.
Stir in 3 minced garlic cloves and 1 tablespoon freshly grated ginger. Cook for an additional 1–2 minutes until fragrant.
Add 2 tablespoons of gochujang, stirring well to coat. Sauté for another minute to bloom the flavors.
Introduce 1 can of drained chickpeas and 1/2 cup rinsed quinoa, followed by 4 cups of vegan chicken bouillon. Add 1 teaspoon each of coriander and thyme, bring to a boil, then simmer for 15 minutes.
Mix 2 tablespoons of miso paste with 1/4 cup of water until smooth, then stir into the soup. Add 1 tablespoon sesame oil for finish.
Ladle the soup into bowls, garnish with scallions, and serve warm with crusty bread or over rice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Leftover soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat on the stove or microwave as needed.

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