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Super Greens Soup

This Super Greens Soup with Chickpeas is exactly what it claims to be: a quick and simple green soup. Not fussy nor fancy, and it is also simple to prepare. With a hint of garlic and onion, as well as a hint of bitterness from the leafy green vegetables, the flavors are light and airy. There are definitely brighter and more interesting soups out there, but if you’re looking for a simple, healthy way to eat more greens that isn’t a green juice, smoothie, or salad, this soup is the way to go.

Cutting veggie herbs

This recipe soup is great for hurried lunch breaks at home. These natural plant-based soups are perfect for the celebration of St. Patrick’s Day. However, this super green soup is also delicious in the summer; vary it according to what’s in season. Leftovers can be stored in the refrigerator for up to two days; otherwise, freeze once completely cool. This recipe, which is suitable for all ages, is a great way to get kids to eat their greens (and beans), and no one can resist dipping some delicious bread into something equally delicious.


I swear this is gonna be your favorite vegan soup choice.

Super Greens Soup Recipe:

Super Greens Soup

Super Greens Soup

Tender chickpeas and sweet green peas are featured in this smooth, emerald-hued soup. Puréeing the base is quick and easy with an immersion blender. This satisfying soup is seasoned with creamy tahini, dill, and lemon juice.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 10 Cups
Calories 181 kcal



  • 8 oz. broccoli
  • 2 small onion thin cut
  • 4 small potatoes cut into ½-inch dice (2 cups)
  • 1 cloves garlic minced
  • 5 cups swiss chard chopped with stems
  • 3 cups collard greens stems removed
  • 4 cups spinach fresh
  • 15 oz chickpeas canned, rinsed, drained
  • 3-4 tbsp lemon juice
  • 2-3 tbsp fresh dill finely chopped
  • black pepper fresh ground, to taste
  • kosher salt to taste
  • 6 tsp tahini
  • cup pomegranate seeds
  • 1 cup green peas fresh or frozen



  • Separate the florets from the stems when cutting the broccoli into large pieces.
  • In a large soup pot, place the stems. Add 3 cups of water, potato, onion, and garlic. Cook for 10 minutes with the lid on.
  • Cook broccoli into the pot or until the broccoli is tender. Cook for another 15 when adding the collard greens and swiss chard. For 5 minutes when add the spinach. (See notes 1)
  • Puree the soup with a blender until it is smooth. The consistency should be moderately thick; thin with a little water if necessary. (See notes 2)
  • Mix 8 oz of chickpeas, lemon juice, 2 tsp dill, salt, and pepper to taste. Bring the soup back to a boil, then turn off the heat.
  • Whisk the 2 oz of water with tahini until smooth paste forms; stir into the soup.
  • To make the topping, combine the green peas, pomegranate seeds, the remaining chickpeas, and the remaining dill in a small bowl. 
  • Pour the soup into bowls and top with 2 tbsp of the topping. Serve immediately.


  • Any stems that are particularly tough should be peeled.
  •  Alternatively, carefully transfer the soup to a blender and puree until smooth, then return the pureed soup to the pot.
Keyword super green


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