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Plant-Based Red Pepper Chickpea and Spinach Soup

Plant-Based Red Pepper, Chickpea and Spinach Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • Large stock pot
  • Wooden spoon
  • Ladle
  • Measuring jug
  • Sharp paring knives


  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 red pepper finely chopped
  • 1 teaspoon cumin seeds
  • 375 g tomato passata
  • 750 ml Marigold vegan bouillon
  • 300 g chickpeas rinsed and drained if you're using the canned variety
  • 2 teaspoons red wine vinegar
  • 100 g spinach leaves washed
  • freshly ground black pepper


  • Cook the onion and garlic in 2cm or 1 inch of water for five minutes until soft. If the water evaporates too quickly, just add a little more.
  • Add the red pepper and cumin seeds. Stir and cook for a further 2 minutes.
  • Add the passata and stock, bring to the boil then turn down and simmer for 10 minutes.
  • Add the chickpeas, vinegar and cook for a further five minutes.
  • Add the spinach and season to taste with freshly ground black pepper. Cook until the spinach begins to wilt, then serve into warm soup bowls.