Description
A creamy vegan garlic chickpea soup made with herbs, potatoes, and pantry staples. Healthy, comforting, and ready in 30 minutes.
Ingredients
1 Tbsp olive oil, plus more for drizzling
3 large garlic cloves, minced
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, diced
2 cups low-sodium vegetable broth
Salt & black pepper to taste
Instructions
1. Blend one can of chickpeas with its liquid until smooth.
2. Heat olive oil in a pot and sauté garlic until fragrant.
3. Add blended chickpeas, remaining chickpeas, potato, spices, and pepper.
4. Pour in vegetable broth and stir well.
5. Bring to a boil, reduce heat, and simmer for 25 minutes.
6. Season to taste and serve hot with olive oil drizzle.
Notes
Store leftovers in the fridge up to 3 days.
Freeze in airtight containers for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan