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Vegan garlic chickpea soup with whole chickpeas, cubed potato, and minced garlic in a thick golden broth.

Vegan Garlic Chickpea Soup with Potato

Vegan garlic chickpea soup with potato and rosemary, ready in 31 minutes and serving 3 at 250 calories each. A creamy, dairy-free soup blended from chickpeas.
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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings: 3 servings
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil plus additional for drizzling
  • 3 large garlic cloves minced or pressed
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp chili flakes
  • 2 cans chickpeas 15 oz each
  • 1 large potato 6 oz / 170 g, diced
  • 2 cups low-sodium vegetable broth 480 ml
  • salt and black pepper to taste

Method
 

  1. Empty one can of chickpeas, along with its liquid, into a blender and blend until completely smooth.
  2. In a pot, warm the olive oil over medium heat, then add the garlic and cook for about 1 minute, until aromatic.
  3. Introduce the puréed chickpeas, the drained contents of the second can, the diced potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper; mix thoroughly. Pour in the broth and stir once more.
  4. Put a lid on the pot, raise heat to medium-high, and let it come to a boil. After boiling, lower heat to medium-low and maintain a simmer for 25 minutes, stirring from time to time.
  5. Check the seasoning and adjust as needed (this depends on how salty your broth is; roughly 1/4 tsp salt was used).
  6. Ladle into bowls while hot, topping with freshly ground pepper and a drizzle of olive oil if you like, and offer crusty bread for dipping.