Creamy Vegan Garlic Chickpea Soup for Cozy Nights

This Vegan Garlic Chickpea Soup promises a rich and velvety texture in under 30 minutes, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with vegetable oil or coconut oil.
4 cloves Garlic Use roasted garlic for a milder flavor.
1 teaspoon Dried Rosemary Can substitute with dried oregano or thyme.
1 teaspoon Dried Thyme Use Italian seasoning as an alternative.
1 pinch Chili Flakes Omit if less spice is desired.

For the Creaminess

2 cans Chickpeas Can substitute with white beans for a different flavor.
1 large Potato (diced) Can substitute with cauliflower for a lower-carb option.

For the Liquid

4 cups Low-Sodium Vegetable Broth Use water with additional herbs if broth isn't available.
to taste Salt & Black Pepper Adjust seasoning to taste.

Equipment

high-speed blender
Large pot

Method

Instructions

Blend one can of chickpeas along with its liquid until smooth and creamy. Set aside.
In a large pot, heat olive oil over medium heat and sauté minced garlic until golden and fragrant.
Add blended chickpeas, drained second can of chickpeas and diced potato. Mix in spices.
Pour in vegetable broth, stir, and bring to a boil. Cover the pot.
Reduce heat and let the soup simmer for 25 minutes, stirring occasionally.
Remove from heat, taste, and adjust seasoning. Serve hot with olive oil drizzle.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 2IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

For a thicker soup, blend more chickpeas or reduce broth. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!