Creamy Roasted Garlic Chickpea Soup
Creamy Roasted Garlic Chickpea Soup is a smooth vegan soup made with roasted garlic and chickpeas.
Ingredients
- 2 heads garlic tops sliced off crosswise
- 2 tablespoons olive oil plus extra for drizzling
- 1 yellow onion chopped
- 3 cups cooked chickpeas or two 15-oz cans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water plus more if needed
- ½ teaspoon fine salt
- Freshly ground black pepper to taste
- Freshly squeezed lemon juice
- 1 small bunch dark leafy greens spinach, kale, Swiss chard, broccoli rabe, or collard greens, about 4–5 cups chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly drizzle the garlic heads with olive oil. Wrap each head in foil.
- Roast the garlic for about 45 minutes, or until the cloves are soft, golden, and fragrant.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
- Add chickpeas, vegetable broth, 1 cup of water, salt, and black pepper to the pot.
- Cover and bring the mixture to a gentle simmer.
- Transfer the soup mixture to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender.
- Blend on high until the mixture becomes smooth and creamy. Be careful when blending hot liquids.
- Pour the blended soup back into the pot and bring it to a gentle simmer.
- Add the chopped leafy greens and cook for 7–10 minutes until the greens become tender.
- Stir in fresh lemon juice to taste and add extra water if needed to reach your desired consistency.
- Adjust salt and pepper to taste. Serve warm with a drizzle of olive oil if desired.
Notes
Spinach creates a softer texture while kale adds more bite.