Creamy Vegan Garlic Chickpea Soup in 30 Minutes
🎉 Introduction
This Creamy Vegan Garlic Chickpea Soup is the perfect solution for a quick, hearty meal that doesn’t compromise on flavor. Bursting with the rich essence of garlic and the nuttiness of chickpeas, this soup is not only comforting but also packed with nutrients. In under 30 minutes, you can have a delightful bowl of goodness that is both vegan and completely satisfying. Ideal for busy weeknights or a cozy lunch, this recipe will become a family favorite!
🧰 Equipment Needed
- Large pot
- Blender or immersion blender
- Measuring cups
- Measuring spoons
- Wooden spoon
- Cutting board
- Knife
🛒 Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley, for garnish
👩🍳 Directions
Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Step 2: Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant.
Step 3: Stir in the drained chickpeas and mix well to coat them with the spices. Cook for another 2 minutes.
Step 4: Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Step 5: After simmering, remove the pot from heat. Using a blender or immersion blender, puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
Step 6: Return the pot to the stove and stir in the coconut milk. Heat the soup over low heat until warmed through. Season with salt and pepper to taste.
Step 7: Just before serving, add the lemon juice and stir well. Garnish with fresh parsley if desired.
🍽️ Servings & Timing
Servings: 4 | Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
🧊 Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also reheat it in the microwave until hot.
🥄 Variations
- Add chopped vegetables like kale or spinach for added nutrition.
- For a spicier version, include a pinch of cayenne pepper or red pepper flakes.
- Substitute coconut milk with almond milk or cashew cream for a different flavor.
- Top with croutons or seeds for added crunch.
❓ FAQs
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving.
Q: Is this soup gluten-free?
A: Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a fresh salad, or a simple grain like quinoa or rice.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Q: How can I make this soup spicier?
A: You can add cayenne pepper or red pepper flakes during the cooking process for additional heat.
Q: Can I use dried chickpeas instead of canned?
A: Yes, if using dried chickpeas, soak them overnight and cook them before adding them to the soup.
Q: What can I use instead of coconut milk?
A: You can substitute coconut milk with any non-dairy milk like almond milk or cashew cream for a different flavor profile.
Q: Is this recipe suitable for meal prep?
A: Absolutely! This soup is perfect for meal prep, as it holds up well in the refrigerator and reheats nicely.
Q: Can I add more vegetables?
A: Yes, feel free to add in vegetables like carrots, zucchini, or bell peppers for more flavor and nutrition.
Q: What’s the best way to blend the soup?
A: Using an immersion blender is ideal for blending soup directly in the pot, but you can also carefully transfer the soup to a regular blender in batches.
🏁 Conclusion
This Creamy Vegan Garlic Chickpea Soup is not only quick and easy to prepare but also delivers a rich, satisfying flavor that everyone will love. Perfect for a busy weeknight or as a comforting meal any day of the week, this soup promises to warm your heart and please your palate. Enjoy it with your favorite bread or a side salad for a wholesome meal!
Creamy Vegan Garlic Chickpea Soup in 30 Minutes
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant.
- Stir in the drained chickpeas and mix well to coat them with the spices. Cook for another 2 minutes.
- Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- After simmering, remove the pot from heat. Using a blender or immersion blender, puree the soup until it's smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
- Return the pot to the stove and stir in the coconut milk. Heat the soup over low heat until warmed through. Season with salt and pepper to taste.
- Just before serving, add the lemon juice and stir well. Garnish with fresh parsley if desired.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can also reheat it in the microwave until hot. Variations:
- Add chopped vegetables like kale or spinach for added nutrition.
- For a spicier version, include a pinch of cayenne pepper or red pepper flakes.
- Substitute coconut milk with almond milk or cashew cream for a different flavor.
- Top with croutons or seeds for added crunch.
