Vegan Garlic Chickpea Soup

Vegan Garlic Chickpea Soup

A delicious, creamy soup to warm you on the coldest winter day. With just a few ingredients, you can have dinner on the table in no time. Serve this soup with crusty bread or a big salad.


2 – 15 oz cans of chickpeas
1 large potato cut into small pieces
2 cups of vegetable broth
3 or more cloves of garlic (we like to add more)
1 Tbsp extra virgin olive oil (plus a little to drizzle on the top)
1 tsp dried rosemary
½ tsp dried thyme
1 tsp paprika
¼ tsp chili flakes (optional)
Salt and pepper to taste

Vegan Garlic Chickpea Soup


  1. Pour the cans of chickpeas with their 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 chickpeas, the cubed potato, herbs, and some freshly cracked pepper, and stir well.
  4. Add broth and stir again.
  5. Cover the pot with a lid, heat on medium-high until boiling then reduce the heat to medium-low and simmer for 25-30 minutes. Stir occasionally.
  6. Let the soup cool and then blend with an immersion blender until creamy and smooth.
  7. Add salt and more pepper to taste.

Bon appetite.

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Randy Boyer
Randy is the co-founder of and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.