Description
A creamy, comforting, and flavorful vegan soup made from pantry staples like chickpeas, garlic, and herbs. Perfect for quick weeknight dinners or cozy meal prep.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes (optional, to taste)
- 2 cans (15 oz each) chickpeas, 1 with liquid and 1 drained
- 1 medium potato, diced
- 4 cups vegetable broth
- Salt & black pepper, to taste
Instructions
- Blend one can of chickpeas with its liquid until smooth; set aside.
- Heat olive oil in a pot over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the puréed chickpeas, the drained whole chickpeas, diced potato, paprika, rosemary, thyme, and chili flakes. Stir well.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 25 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Optionally, drizzle with olive oil before serving.
Notes
- Use white beans instead of chickpeas for a milder flavor.
- Add greens like spinach or kale in the last few minutes of cooking.
- Change up the seasoning with herbs like oregano or basil.
- Use gluten-free broth to ensure the soup remains gluten-free.
- Make it oil-free by sautéing garlic in water or broth.
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
