Creamy Dreamy Garlic Chickpea Soup
This Creamy Dreamy Garlic Chickpea Soup is a comforting and flavorful vegan soup, ready in under 30 minutes. Packed with plant-based protein and a rich garlic flavor, this soup is both healthy and incredibly satisfying.
Equipment
- Large pot or Dutch oven
- High-speed blender
- Measuring cups and spoons
- Cutting board
- Knife
- Can opener
- Bowl for soaking cashews
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 4 cups vegetable broth low sodium preferred
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- ½ cup raw cashews, soaked in hot water for at least 30 minutes
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons nutritional yeast optional
- Fresh parsley, chopped for garnish
- Red pepper flakes for garnish
- Drizzle of olive oil for garnish
- Toasted croutons for garnish
Instructions
- Soak the cashews in hot water for at least 30 minutes.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened and translucent, about 5 minutes.
- Add minced garlic and cook for another minute, until fragrant, being careful not to burn it.
- Add drained and rinsed chickpeas, vegetable broth, dried thyme, and dried rosemary to the pot. Season with salt and black pepper to taste.
- Bring the soup to a simmer, then reduce the heat and let it simmer for 15 minutes.
- Drain the soaked cashews and transfer them to a high-speed blender. Add lemon juice and nutritional yeast (if using).
- Blend until completely smooth and creamy, adding a little water if needed to help the blending process.
- Pour the cashew cream into the soup pot and stir to combine. Heat gently for a few minutes, but do not boil.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your liking.
- Ladle the soup into bowls and garnish with fresh parsley, red pepper flakes, a drizzle of olive oil, and toasted croutons (if desired).
- Serve warm and enjoy!
Notes
For the creamiest texture, ensure the cashews are soaked for at least 30 minutes. Soaking them in boiling water for 15 minutes can work as a faster alternative. When blending hot liquids, vent the blender to prevent pressure buildup. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave. Feel free to add other vegetables like carrots or spinach for extra nutrients. A pinch of red pepper flakes can add a pleasant kick.