Description
A velvety, dairy-free soup that comes together in just 30 minutes. Blended chickpeas and coconut milk create an incredibly creamy texture, while a whole head of garlic provides deep, mellow flavor. This plant-based comfort food is naturally gluten-free and packed with protein.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 head garlic, cloves peeled and minced
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add chickpeas, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully transfer soup to a blender (in batches if needed) and blend until completely smooth and creamy.
- Return soup to pot and stir in coconut milk. Warm through over low heat for 2-3 minutes. Do not boil. Taste and adjust seasoning as needed.
Notes
For a nuttier flavor, substitute coconut milk with 1 cup raw cashews blended with 1 cup vegetable broth until smooth. Soup thickens when refrigerated; thin with additional broth when reheating. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg