Vegan Garlic Chickpea Soup
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.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
Nutrition Facts
Ingredients
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 and smells good.
Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
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Continue Reading at Theclevermeal →Chef's 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
I either make my own vegetable broth cooking vegetable scraps and herbs or I use hot water and vegan low sodium vegetable broth cubes.
Note: Nutritional values are estimates only, please see my disclosure policies.
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Reviews from the Original Source
such a great recipe! I usually add petite Frozen mixed vegetables!
This is a great tasting recipe and budget friendly. It was a great find. Thank you Katia
I remember making this soup a year ago and enjoyed it very much! This time around was different. So i went back to look at the ingredient list again and it just doesn't match the pictures. Paprika left my soup with an orange-yellow color. What a butternut squash soup would look like. The pictures listed are what it looks like without the paprika. Going to try without the paprika next time. Also going to go easy on the herbs
one of the best soups I've had. I did tweek a tiny bit by adding 1/2 chopped onion, an extra 6oz potato peeled and diced, and I didn't have straight rosemary so I opted for an Italian blend that had rosemary as the first ingredient. I did go with the option of adding chopped baby kale at the end. honestly it was just amazing and im looking forward to lunch tomorrow with the leftovers.
could be cool to add roasted bell peppers or chopped pan seared prosciutto.mmmm
This is a great soup! I like to meal prep this for my lunches I take to work. Everyone I know always cringes at the idea at it (or chickpeas for that matter). But I always tell them with the right seasonings chickpeas can be delicious!
A little more watery than the picture implied. Took an immersion blender just a bit at the end to the potatoes and chickpeas to thicken the broth again. Would probably add less broth next time too
This is our new favorite soup!! Sometimes I even make one batch right after the other even though I have some other really good soup recipes! I like to start with the soffrito base you suggested, and I always load it with spinach at the end. Today I added some butternut squash with the potato so we’ll see how that turns out! Thanks so much for sharing your cooking gift!
Obsessed with this soup. I make it often, always paired with a nice crusty baguette. Sometimes instead of dipping baguette I make homemade garlicky croutons. Sometimes I use a whole roasted garlic and blend it with the first can of chickpeas. I just can’t stress how much I love this soup, and I’m not a vegan.
Loved this recipe. Have used 7 or 8 cloves of chopped garlic though and it works well. Have given it to a friend and she and her family also love it.
Did you make this recipe?
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