Description
A smooth, creamy vegan chickpea soup infused with garlic, olive oil, and herbs — hearty, nourishing, and perfect for weeknight comfort.
Ingredients
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2 cans (15 oz) chickpeas, drained and rinsed (or 3 cups cooked)
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1 medium onion or 1 leek, chopped
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4 cloves garlic, minced
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4 cups vegetable broth
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1 medium Yukon Gold potato (optional), peeled and cubed
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2 tbsp olive oil
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1 tsp fresh thyme or ½ tsp dried
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Juice of ½ lemon
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Salt and pepper to taste
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Fresh parsley, for garnish
Instructions
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In a large pot, heat olive oil and sauté onion until soft, 6–8 minutes. Add garlic and thyme; cook 1 minute.
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Add chickpeas, broth, and potato if using. Bring to a boil, then simmer 15–20 minutes.
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Blend the soup until smooth using an immersion blender or regular blender.
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Return to low heat. Stir in lemon juice, salt, and pepper. Adjust consistency as needed.
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Serve hot, garnished with fresh herbs and optional toppings.
Notes
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Add red pepper flakes for spice.
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Stir in tahini or vegan cream for added richness.
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Store in fridge for 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mediterranean-Inspired Vegan
Nutrition
- Calories: ~270 per serving