Description
Creamy Vegan Garlic Chickpea Soup with bold garlic, paprika, rosemary, and thyme. Blended chickpeas and potato make it silky without dairy. Pantry-friendly, protein-rich, and ready in 30 minutes.
Ingredients
1 Tbsp olive oil, plus more for drizzling
3 large garlic cloves, minced or pressed
1 tsp paprika
1 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp chili flakes
2 cans (15 oz each) chickpeas
1 large potato (6 oz / 180 g), diced
2 cups (480 ml) low-sodium vegetable broth
Salt and black pepper to taste
Instructions
1. Blend one can of chickpeas with its liquid until smooth.
2. Heat olive oil in a pot over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add puréed chickpeas, second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and black pepper. Stir well.
4. Add vegetable broth and stir again.
5. Cover the pot, bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
6. Taste and adjust seasoning, especially salt depending on your broth.
7. Serve hot with freshly ground pepper and an optional olive oil drizzle.
Notes
Recipe is creamy, fast, and made with basic pantry ingredients.
Adjust salt based on your broth.
Serve with crusty bread, pesto bread, or focaccia for a complete meal.
Optional add-ins: soffritto base, white beans instead of chickpeas, a splash of white wine, or stir in spinach or kale at the end.
Top with garlic parsley pesto if you like.
Storage: refrigerate up to 3 days or freeze up to 2 months, leaving 1 inch headspace.
Nutritional values are approximate estimates.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 252
- 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