Creamy Garlic Chickpea Soup – Vegan, Healthy & Delicious
A creamy, dairy-free garlic chickpea soup made with simple ingredients and bursting with flavor. Cozy, protein-packed, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
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2 tbsp olive oil
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1 medium yellow onion, chopped
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2 celery stalks, chopped
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10–12 garlic cloves, minced
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 tsp ground cumin
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½ tsp smoked paprika (optional)
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Salt and black pepper, to taste
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4 cups vegetable broth
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½ cup coconut milk or oat milk (optional)
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2 tbsp fresh lemon juice
Instructions
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In a large pot, heat olive oil over medium heat.
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Add onion and celery, and sauté until softened, about 6–8 minutes.
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Stir in garlic and cook for 2–3 more minutes, until fragrant.
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Add cumin, paprika, salt, and pepper. Cook for 1 minute.
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Add chickpeas and broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
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Blend the soup with an immersion blender until smooth.
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Stir in coconut milk (if using) and lemon juice. Adjust seasoning.
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Serve hot, garnished with fresh herbs or a swirl of olive oil.
Notes
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For a thicker soup, reduce broth slightly or add a cooked potato.
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Keeps in the fridge for 4–5 days; freezes well for up to 3 months.
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Garnish with parsley, chili oil, or lemon zest for a finishing touch.