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Vegan Garlic Chickpea Soup Recipe

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Vegan Garlic Chickpea Soup features creamy blended chickpeas with roasted garlic, fresh herbs, and warm spices for rich comforting texture. Perfect nourishing winter soup packed with plant protein, fiber, and immune-boosting garlic in under 30 minutes.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas (1 blended with liquid, 1 drained)
  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 8 garlic cloves, minced
  • 1 large potato (6 oz), diced
  • 2 tsp smoked paprika
  • 1½ tsp dried rosemary
  • 1 tsp ground cumin
  • ½ tsp chili flakes
  • 4 cups vegetable broth
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley or cilantro
  • Salt and black pepper to taste

Instructions

  • 1. Drain one can chickpeas, reserving liquid. Blend second can chickpeas with its liquid until smooth. Set aside.
  • 2. Heat olive oil in large pot over medium. Sauté onion 5 minutes until golden. Add garlic, smoked paprika, rosemary, cumin, chili flakes; cook 1 minute until fragrant.
  • 3. Add diced potato, blended chickpeas, drained chickpeas, and vegetable broth. Bring to boil, then simmer covered 20-25 minutes until potato is tender.
  • 4. Use immersion blender to purée soup until creamy (leave some chunks for texture). Stir in lemon juice, parsley, and season with salt/pepper. Simmer 2 minutes.
  • 5. Serve hot with crusty bread and drizzle of olive oil.

Notes

  • Blend one can with liquid for instant creaminess without dairy.
  • Roast garlic first for deeper sweeter flavor if time allows.
  • Customize heat with more chili flakes or fresh jalapeño.
  • Stores 5 days refrigerated; freezes 3 months.
  • Thickens when cold; thin with broth when reheating.

Nutrition

Keywords: vegan garlic chickpea soup, creamy chickpea soup, roasted garlic soup

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