Deliciously Creamy Vegan Garlic Chickpea Soup in 30 Minutes

Enjoy this Vegan Garlic Chickpea Soup, a comforting, creamy, and nutritious dish bursting with flavor, ready in just 30 minutes.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds richness and flavor.
3 large cloves Garlic Contributes aromatic flavor.
1 teaspoon Paprika Adds a smoky depth.
1 teaspoon Dried Rosemary Provides an earthy flavor.
0.5 teaspoon Dried Thyme Enhances the soup's herbal profile.
0.25 teaspoon Chili Flakes Adds gentle heat.

For the Creaminess

2 cans Chickpeas 15 oz each, provides protein and creaminess when blended.
1 large Potato Adds creaminess; sweet potato can be substituted.

For the Broth

2 cups Low-Sodium Vegetable Broth Acts as the soup base.
Salt Seasoning to taste.
Black Pepper Seasoning to taste.

Equipment

blender
Large pot
Food Processor

Method

Step-by-Step Instructions

Blend one can of chickpeas along with its liquid in a food processor or blender until smooth and creamy.
In a large pot, heat olive oil over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.
Add the blended chickpeas, the second can of drained chickpeas, and a diced large potato to the pot with spices.
Pour in vegetable broth, bring to a gentle boil, then cover and simmer for 25 minutes.
Taste and adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Make a double batch and store leftovers in an airtight container. This soup stays fresh in the refrigerator for up to 3 days or can be frozen for up to 2 months.

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