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)
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 (6oz-180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- salt & black pepper, to taste
Directions
- 1
Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- 2
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.
- 3
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.
- 4
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.
- 5
Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
- 6
Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don't skip crusty bread for dipping! :)