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Vegan Garlic Chickpea Soup

At last, FALL is on her way. With the air cooling and the sun setting sooner, we are looking forward to all the wonders of Autumn, including delicious soup! It feels as though it’s been forever since we last cuddled up around a warm comforting bowl of soup. Even better, we know going lightly on our digestion when experiencing the dreaded colds and flus of the season helps optimize our healing time! Keep this recipe handy for when you need a delicious bowl of soup!



This vegan garlic chickpea soup is not only quick and simple, but it’s also very creamy, vegan (our favorite) and scrumptious. Made from a handful of typical ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.



Produce:

  • 2 cans (15 oz each) chickpeas

  • 1 (6oz-180 grams) large potato, large

  • 1/4 tsp Chili flakes

  • 3 Garlic cloves, large

  • 1 tsp Rosemary, dried

  • 1/2 tsp Thyme, dried

Canned Goods:

  • 2 cups Vegetable broth, low-sodium

Baking & Spices:

  • 1 tsp Paprika

  • 1 Salt & black pepper

Oils & Vinegars

  • 1 tbsp Olive oil


Instructions

  1. Pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.

  2. Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.

  3. Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.

  4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.

  5. Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).

  6. Serve hot with freshly ground pepper and a drizzle of olive oil if you wish

Notes

  • Storage instructions: keep in the fridge, stored in an airtight container, for up to 3 days.

  • Freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months

  • I either make my own vegetable broth cooking vegetable scraps and herbs or I use hot water and vegan low sodium vegetable broth cubes.


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