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Creamy Vegan Garlic Chickpea Soup

A rich, dairy-free soup made with chickpeas, garlic, and olive oil. Smooth, protein-packed, and ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 6 cloves garlic, peeled and smashed
  • 30 oz chickpeas, drained and rinsed 2 cans
  • 3 cups vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1 tbsp lemon juice
  • 0.5 tsp dried thyme
  • 0.5 tsp ground cumin
  • salt and pepper to taste
  • fresh thyme or parsley for garnish
  • olive oil drizzle optional

Equipment

  • Large pot
  • Immersion blender or countertop blender
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot and sauté onion until translucent.
  2. Add garlic and cook until golden and fragrant.
  3. Add chickpeas, thyme, cumin, and stir to coat in aromatics.
  4. Pour in vegetable broth, simmer for 10 minutes.
  5. Blend the soup until creamy and smooth.
  6. Stir in plant milk and lemon juice, then season with salt and pepper.
  7. Serve warm, drizzled with olive oil and garnished with herbs.