Description
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.
Ingredients
Scale
- 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 (6oz-180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- salt & black pepper, to taste
Instructions
- Step: Pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- Step: Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it’s fragrant and smells good.
- Step: Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Step: Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
- Step: Taste the soup and adjust the seasoning according to your taste.
- Step: Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don’t skip crusty bread for dipping!
Notes
Storage instructions: keep in the fridge, stored in an airtight container, for up to 3 days. Freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 252 kcal
- Sugar: 1 g
- Sodium: 729 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Chickpea soup