Vegan Garlic Chickpea Soup
This Vegan Garlic Chickpea Soup is creamy, easy, and delicious, made with chickpeas, garlic, and herbs in under 30 minutes.
Equipment
- blender
- pot
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 3 large garlic cloves minced or pressed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 0.25 teaspoon chili flakes
- 2 cans (15 oz each) chickpeas
- 1 large (6 oz - 180 grams) potato diced
- 2 cups (480 ml) low-sodium vegetable broth
- salt & black pepper to taste
Instructions
- Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- 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.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper. Stir well then add broth and stir again.
- 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.
- Taste the soup and adjust the seasoning according to your taste.
- Serve hot with freshly ground pepper and a drizzle of olive oil, and enjoy with crusty bread for dipping!
Notes
Keep in the fridge for up to 3 days. Freeze in airtight containers for up to 2 months.
Nutrition
Serving: 1.33cupsCalories: 252kcalCarbohydrates: 37gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 729mgPotassium: 520mgFiber: 10gSugar: 1gVitamin A: 403IUVitamin C: 13mgCalcium: 71mgIron: 3mg
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