Creamy Chickpea Soup

Velvety, flavorful, and utterly comforting, this Creamy Chickpea Soup is a plant-based delight that combines wholesome ingredients with aromatic spices for a nourishing meal. Sautéed onions, carrots, and celery build a robust base, while cumin and smoked paprika add warm, earthy notes. Blended to silky perfection with tender chickpeas and creamy coconut milk, this soup achieves the perfect balance of richness and brightness, thanks to a splash of fresh lemon juice. Ready in just 45 minutes, it's both weeknight-friendly and impressive enough for a dinner party. Serve warm with a garnish of fresh parsley for a pop of color and freshness. This vegan chickpea soup is not only hearty and nutritious but also a satisfying option for those craving a cozy, dairy-free comfort food.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 medium celery stalk, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 15-ounce cans canned chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1-2 minutes, or until the spices are fragrant.

Step 4

Add the chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes.

Step 5

Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a standing blender and blend until smooth, then return it to the pot.

Step 6

Stir in the coconut milk, lemon juice, salt, and black pepper. Heat the soup over low heat for an additional 5 minutes, allowing the flavors to meld.

Step 7

Taste the soup and adjust seasoning with more salt or lemon juice if needed.

Step 8

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2426.9g)

Amount per serving	% Daily Value*
Calories	1796.6

Total Fat 58.6g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7348.8mg	0%
Total Carbohydrate 258.6g	0%
Dietary Fiber 63.2g	0%
Total Sugars 54.7g
Protein 74.2g	0%

Vitamin D 0IU	0%
Calcium 1021.2mg	0%
Iron 25.4mg	0%
Potassium 4304.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 16.0%

Carbs: 55.7%