Soup – The Chickpea and Veggie Power Soup – The hearty, amazing and super highprotein

A wholesome blend of chickpeas, fresh vegetables, and fragrant spices, with an optional cricket-flour flatbread for a protein-packed side. Warming, nourishing, and sustainable comfort food that loves the planet back.

Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 portions

Ingredients:

For the soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 400g canned chickpeas, drained and rinsed (or 250g cooked chickpeas)
• 1 litre vegetable broth
• 200g chopped tomatoes (canned or fresh)
• Salt & pepper to taste
• Fresh parsley, chopped, for garnish

For the cricket flatbread (optional):

• 150g whole wheat flour
• 50g cricket flour
• ½ tsp salt
• 120ml warm water
• 1 tbsp olive oil

Instructions:

Make the soup:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
2. Stir in garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
3. Add chickpeas, vegetable broth, and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. For a creamier texture, blend half the soup with a hand blender, then stir back in. Season with salt and pepper.

Make the flatbread (optional):

1. In a bowl, mix whole wheat flour, cricket flour, and salt.
2. Add warm water and olive oil, mixing until a dough forms. Knead for 3–4 minutes until smooth.
3. Divide into 4 pieces, roll each into a thin circle.
4. Heat a dry skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side until golden spots appear.

Serve hot:
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with warm cricket flatbread on the side.

Tips & Twists:

• Add spinach or kale during the last 5 minutes for extra greens.
• Swap chickpeas for white beans or lentils if preferred.
• Make it spicy with a pinch of chili flakes or fresh chili.
• For even more cricket power, stir a teaspoon of cricket flour directly into the soup while simmering.

Tags: chickpea, soup, vegan-friendly, protein, healthy, sustainable, cricket flour, alternative protein, planet-friendly, wholesome, eco-conscious cooking, comfort food, flatbread, one-pot meals

Try our Cricket Flour BREAD Mix here – Link
Discover more SOUP Recipes – Link external

Why Use Cricket Flour?

Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.

Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.

Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.