Easy Vegan Chickpea Soup
This easy Vegan Chickpea Soup is a nutritious option with creamy yet chunky texture and bold flavors.
Equipment
- blender
- large pot
Ingredients
Fats
- 2 tablespoons vegan butter
- 2 tablespoons olive oil optional
Vegetables
- 1 onion diced
- 4 cloves garlic minced
- 1 stalk celery diced
- 1 medium carrot diced
Herbs and Spices
- 1 tablespoon fresh rosemary finely chopped
- 2 bay leaves broken in two
- 2 teaspoons smoked paprika
- 2 tablespoons vegetable stock powder or two bouillon cubes, crumbled
- 1 teaspoon salt or more to taste
- 0.5 teaspoon cracked black pepper or to taste
Legumes
- 3 cans chickpeas drained and rinsed (400g each, total 4.5 cups cooked chickpeas)
Liquid
- 4 cups water plus 1 cup for blending
Instructions
Preparation Steps
- Add 1 can of chickpeas and 1 cup of water to a small blender. Blend until smooth and set aside.
- Heat vegan butter or oil in a large pot over medium heat. Add onion and sauté for around 8 minutes.
- Put the kettle on with 3 cups of water.
- Add minced garlic, celery, and carrot to the pot. Stir well and cover. Cook for 5 minutes.
- Stir in rosemary, bay leaves, stock powder, and remaining chickpeas. Coat well.
- Add boiled water to the pot and stir well. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Pour in the chickpea slurry, season with salt and cook for a further 5 minutes.
- Add black pepper, taste and adjust seasoning if needed.
- Ladle soup into bowls and serve with crusty bread.
Notes
This soup can be served warm with crusty bread for a complete meal.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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