Plant-Based Garlic Cilantro Soup with Chickpeas
Vegan Garlic Chickpea Soup is a simple soup made with chickpeas, garlic, vegetable stock, and cilantro. This hearty chickpea soup is completely dairy-free and gluten-free with bold garlic flavor. Six ingredients and ready in 30 minutes!
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
25
minutes
TOtal:
35
minutes
Ingredients
- 8 Medium Garlic Cloves, 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
- 1/2 Cup Lightly Packed Fresh Cilantro, roughly chopped
- To serve: crusty bread
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.
