Vegan Garlic Chickpea Soup
This Vegan Garlic Chickpea Soup is simple, hearty, and packed with bold garlic flavor, made with chickpeas and fresh cilantro.
Equipment
- blender
Ingredients
- 8 cloves Garlic roughly chopped
- 4 cups Vegetable Stock
- 2 15 ounce cans Chickpeas one can with liquid + one can drained
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 0.5 cup Fresh Cilantro lightly packed, roughly chopped
- Crusty Bread to serve, torn into croutons
Instructions
- In a large pot, cook the garlic over medium heat for 1 minute or until fragrant, using a splash of vegetable broth if it starts to stick.
- Add the remaining vegetable stock, the full can of chickpeas & liquid, smoked paprika, dried rosemary and salt. Bring to a simmer.
- Transfer to a blender, and blend until smooth.
- Return the mixture to the pot and add the drained can of chickpeas. Heat 3-5 minutes until the whole chickpeas are warmed through.
- Remove from the heat and stir in the cilantro.
- Serve with crusty bread, torn into croutons.
Notes
This soup is completely dairy-free and gluten-free.
Nutrition
Serving: 1bowlCalories: 140kcalCarbohydrates: 23gProtein: 7gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1410mgPotassium: 235mgFiber: 6gSugar: 1gVitamin A: 610IUVitamin C: 2mgCalcium: 59mgIron: 2mg
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