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Vegan Garlic Chickpea Soup Recipe

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4.3 from 9 reviews

This Vegan Garlic Chickpea Soup is a hearty and comforting dish perfect for a quick and nutritious meal. Packed with protein-rich chickpeas, aromatic garlic, and warming spices like paprika and rosemary, it’s a flavorful vegan soup that can be prepared in just 30 minutes. Creamy potatoes add body and texture, while low-sodium vegetable broth keeps it light and healthy.

Ingredients

Main Ingredients

  • 1 Tbsp olive oil, plus more for drizzling
  • 3 large garlic cloves, minced or pressed
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes
  • 2 cans (15 oz each) chickpeas
  • 1 (6 oz / 180 grams) large potato, diced
  • 2 cups (480 ml) low-sodium vegetable broth
  • Salt & black pepper, to taste

Instructions

  1. Blend Chickpeas: Pour one of the cans of chickpeas including its liquid into a blender and purée until smooth. This will form the creamy base of the soup.
  2. Sauté Garlic: Heat the olive oil in a pot over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and aromatic but not browned.
  3. Add Ingredients to Pot: Add the puréed chickpeas to the pot along with the second can of drained chickpeas, diced potato, paprika, dried rosemary, dried thyme, chili flakes, and freshly cracked black pepper. Stir thoroughly to combine all ingredients.
  4. Add Broth and Simmer: Pour in the low-sodium vegetable broth, stir again, then cover the pot with a lid. Turn the heat up to medium-high to bring the soup to a boil. Once boiling, reduce heat to medium-low and let the soup simmer for 25 minutes, stirring occasionally to prevent sticking.
  5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Depending on the saltiness of your vegetable broth, add approximately ¼ teaspoon of salt or to your preference.
  6. Serve: Serve the soup hot, garnished with freshly ground black pepper and a drizzle of olive oil if desired. This soup pairs wonderfully with crusty bread for dipping.

Notes

  • For a spicier kick, increase the chili flakes according to your preference.
  • You can substitute the potato with sweet potato or cauliflower for a different flavor profile.
  • If you prefer a chunkier texture, blend only half the chickpeas instead of a whole can.
  • Use low-sodium broth to better control the salt level in the soup.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.

Find it online: https://yumntasty.com/vegan-garlic-chickpea-soup-recipe/