• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian · December 9, 2022

Parsley Oil Chickpea Soup

Jump to Recipe Print Recipe

There is nothing I love more than a bright green soup packed with flavor and really wholesome ingredients, and this parsley oil chickpea soup really fit the bill. It’s filled with chickpeas, kale, zesty and flavorful spices, and at the end you add a dash of plant-based milk for creaminess and a bright green parsley oil vinegar and it all comes together into a bright green masterpiece that I would be thrilled to call dinner. I mean, I’m thrilled to call it breakfast, even. And if you think I’m kidding – try it with a jammy egg on top and tell me that it’s not the most perfect breakfast with a side of toast.

This parsley oil chickpea soup is easy, quick, versatile and a feast for the eyes. The only thing that makes it better is how simple it is to make, read on for all the details!

Table of contents

  • What is parsley oil?
  • How is this parsley oil different?
  • What do you need to make this parsley oil?
  • Ingredients for the rest of this parsley oil chickpea soup
  • How to make this parsley oil chickpea soup
  • My one big tip for this recipe
  • Looking for other soup recipes?

What is parsley oil?

Parsley oil, similar to other herb oils, is typically a blended and strained combination of blanched parsley and olive oil or a light oil, such as avocado or grapeseed. Herb oils are typically used as a garnish, not a full recipe addition, which is why this parsley oil is a little different than the rest.

How is this parsley oil different?

Instead of being just a combination of blanched parsley and a light oil or olive oil, think of this parsley oil as more of an emulsified vinaigrette. It uses both vinegar and olive oil with a hit of salt to create something with a bit more substance to add to the soup. I felt the vinegar addition really brings out the fresh and herbaceous side of the parsley, and that’s why this parsley oil might not be a proper “oil,” but it really brings something different to the recipe.

What do you need to make this parsley oil?

  • 2 cups fresh parsley
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/2 cup ice water
  • 1/2 tsp kosher salt

Ingredients for the rest of this parsley oil chickpea soup

The ingredient list might look a bit long here, but these are all pantry staples (except for a few spices, but we can get to that later). Here is everything you’ll need for the rest of the soup:

  • 1/2 large yellow onion, sliced
  • 4 cloves garlic, finely grated
  • 1 tsp each coriander, cumin, and asafoetida – I know asafoetida is hard to come by, so feel free to omit it from this recipe!
  • 1/2 tsp red pepper flakes
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 4 cups vegetable stock
  • 1/2 cup unsweetened and unflavored almond milk or oat milk
  • 1 packed cup of kale, roughly chopped
  • 1 lemon for juicing
  • Kosher salt and freshly ground black pepper, as needed
  • Olive oil as needed & for garnish

How to make this parsley oil chickpea soup

This recipe comes down to timing – but after you make the parsley oil, it’s really super quick and simple. Here is a step-by-step of what you need to do to make this bright green chickpea soup:

  • Put a stock pot or high-sided sauté pan on medium heat. Add in a glug of olive oil and let it come to temperature.
  • Add in the sliced onion. Season with salt and stir occasionally, until the onion softens slightly, about 4-5 minutes.
  • Add in the garlic, cumin, coriander, asafoetida and red pepper flakes. Cook for 1-2 minutes or until the garlic’s raw smell is cooked off.
  • Add in the chickpeas and stir to combine with the spices and aromatics.
  • Add in the stock and bring to a simmer. Add in the kale. Cover and simmer for 10-15 minutes. Season with salt and pepper as needed
  • When the flavors have built. Remove the soup from the stove and let it sit for 5 minutes. This is to let it cool slightly (it will still be warm!) so that the parsley oil doesn’t lose its green hue right when hitting a very hot soup.
  • Add the plant-based milk, the parsley oil, and the juice from one lemon. Stir, taste, and season with salt & pepper as needed.
  • Garnish with olive oil and a lemon wedge and serve immediately!

My one big tip for this recipe

My one big tip for this recipe is – to preserve the color of the soup, let it cool for 5 minutes before adding the parsley oil. If the parsley oil hits a still-simmering soup, it will dull in color almost immediately. Let the soup get to a gentle “warm” before adding it in as the grand finale!

Looking for other soup recipes?

I love a good soup, and the blog now has tons! Here are a few of my most recent favorites:

Gochujang Sweet Potato Soup
This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.
Check out this recipe
Tomato Soup with Anchovy Oil
Don't let the name of this recipe intimidate you – this tomato soup with anchovy oil tastes nothing like anchovies. It's just a rich, comforting soup filled with umami flavor that is perfect to transition you to the fall season. Or any season for that matter!
Check out this recipe
Honeynut Squash Brothy Beans
Half brothy beans, half hearty vegetable stew – this soup is an easy to make, slightly spicy, highly comforting soup that truly is the whole meal.
Check out this recipe

And that’s it for these parsley oil chickpeas!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Parsley Oil Chickpea Soup

This soup is bright and zesty with just the right amount of aromatics and warmth. It's a filling chickpea soup with gorgeous green broth. Add kale for good measure and you have a gorgeous, easy and nutritious dinner all in one soup.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:22 minutes mins
Total Time:40 minutes mins
Course: Main Course, Soup
Cuisine: Fusion
Keyword: chickpeas, parsley, soup
Servings: 4 servings

Equipment

  • 1 chef's knife
  • 1 dutch oven or stock pot
  • 1 small blender
  • 1 small sieve or strainer
  • 1 high sided sauté pan

Ingredients

  • 2 cups fresh parsley
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/2 cup ice water
  • 1/2 tsp kosher salt
  • 1/2 large yellow onion sliced
  • 4 cloves garlic finely grated
  • 1 tsp each coriander, cumin, and asafoetida
  • 1/2 tsp red pepper flakes
  • 1 15 oz. can of chickpeas drained and rinsed
  • 4 cups vegetable stock
  • 1/2 cup unsweetened and unflavored almond milk or oat milk
  • 1 packed cup of kale roughly chopped
  • 1 lemon for juicing
  • Kosher salt and freshly ground black pepper as needed
  • Olive oil as needed & for garnish

Instructions

  • Bring a large pot of water to boil.
  • Blanch the parsley by dunking it in the boiling water, let it boil for 1 minute, turning bright green, and them immediately plunge it into a bowl of ice water.
  • Squeeze to wring out any excess moisture and add the parsley to a blender. Add in the 1/4 cup of olive oil and 1/4 cup of vinegar, 1/2 tsp of salt and 1/2 cup of ice water. Blend until smooth.
  • Strain this mixture through a sieve and into a bigger bowl. You should get a bright green broth. Set aside.
  • Put a stock pot or high-sided sauté pan on medium heat. Add in a glug of olive oil and let it come to temperature.
  • Add in the sliced onion. Season with salt and stir occasionally, until the onion softens slightly, about 4-5 minutes.
  • Add in the garlic, cumin, coriander, asafoetida and red pepper flakes. Cook for 1-2 minutes or until the garlic's raw smell is cooked off.
  • Add in the chickpeas and stir to combine with the spices and aromatics.
  • Add in the stock and bring to a simmer. Add in the kale. Cover and simmer for 10-15 minutes. Season with salt and pepper as needed
  • When the flavors have built. Remove the soup from the stove and let it sit for 5 minutes. This is to let it cool slightly (it will still be warm!) so that the parsley oil doesn't lose its green hue right when hitting a very hot soup.
  • Add the plant-based milk, the parsley oil, and the juice from one lemon. Stir, taste, and season with salt & pepper as needed.
  • Garnish with olive oil and a lemon wedge and serve immediately!

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian

You’ll Also Love

Chimichurri Beans
BBQ Salmon Stuffed Sweet Potato
Arugula Orzo with Feta, Lemon & Mint

Reader Interactions

Comments

  1. Cate L says

    December 21, 2022 at 7:44 pm

    The further and further I got in this recipe, the less and less I believed it would be any good; but in a strange and unexpected twist, it was great! I didn’t have any asafoetida, as I had never heard of it before, and I subbed cream for the plant milk, but otherwise I stayed true to the recipe. Husband said it reminded him a little of pickles and gave it two thumbs up. Thanks, Justine, for ensuring the random bunch of parsley I didn’t know what to do with ended up being put to good use.

    • Justine says

      December 22, 2022 at 4:38 pm

      I was nervous this review was going to be bad but I’m so thrilled you liked it!

  2. Félix says

    January 3, 2023 at 7:19 pm

    The receipe is really good! I like the balance between earthy and acidic. If taking the whole parsley oil, I would lower the amount of vinegar. I would also add grilled halloumi cheese and grilled sunflower seed to bring a little crunchiness and saltiness in the soup or add croutons. But all in all this is a great soup and it will certainly go in my go-to receipe.

Next Post >

Sautéed Kale Salad with Ricotta Salata

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Charred Lemon Marinated Bean & Snap Pea Salad

  • Brown Butter Banana Bread

  • How to Make Homemade Mozzarella

  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

TAJIN FETA you heard me right!! 5-second feta dres TAJIN FETA you heard me right!! 5-second feta dressing is my everything, and tajín feta by @athenosfeta is also my new everything. #AthenosPartner

This roasty, charred and spicy cauliflower cooks down with jammy, salty tomatoes, the flavors were inspired by Athenos’ new Tajín feta crumbles (!!!) which are the base of this simple dressing that’s packed with flavor. 

I’ve put these tangy, zippy feta crumbles in mini quesadillas, on avocado toast, in salads, and I think it’s their best invention yet. #FoodNeedsFeta and you can find this genius feta innovation at your grocery store! #AthenosPartner

https://justinesnacks.com/roasted-cauliflower-with-feta-dressing/
Just married 💚 see you all in a week!! ++ Ev Just married 💚 see you all in a week!!

++ 

Event by our dear friend @carolinetayloreventservices 
Video by @socialhourwedding 
Venue @purslaneattheboathouse
Absolutely worth it 💍🍰 ++ @socialhourweddin Absolutely worth it 💍🍰

++
@socialhourwedding 
@carolinetayloreventservices
@trosewilde said Swiss buttercream was the way, an @trosewilde said Swiss buttercream was the way, and I can’t believe I ever doubted

Making my wedding cakes, layer day!!!!
In honor of the brave women who have come before m In honor of the brave women who have come before me (@zoebarriesode @cakesbyjena ), let us begin 💍💍💍
Malted coconut cold foam + @wanderingbearco vanill Malted coconut cold foam + @wanderingbearco vanilla cold brew, it tastes like coconut ice cream and probably the best coffee add on I’ve ever created?? #sponsored

And thank you to @wanderingbearco, who I am SO excited to work with this year as a long-term partner!! Their cold brew is the best I’ve come across (vanilla for life, but mocha and original are also great). I’m very excited to work with them…because…cold brew. 

The full recipe will be on the blog shortly, but it’s in the VO for now! 🤎

#coldfoam #coffeerecipe #coldbrew
A snow pea tuna salad as the last of the “not ta A snow pea tuna salad as the last of the “not taking spring too seriously” series. It’s not too much, just ten minutes, packed with veg, and yes you can add ramps

(Also with rice instead of bread is also bomb)

Full recipe at: https://justinesnacks.com/snow-pea-tuna-salad/

#easylunches #snowpeas
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue