Description
A creamy, comforting chickpea soup made with sun-dried tomatoes, garlic, spinach and vegan Parmesan. This easy one-pot soup is full of rich Marry Me flavours and makes a delicious weeknight meal.
Ingredients
Units
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 tsp chilli flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 80 g sun-dried tomatoes, chopped
- 750 ml vegetable broth
- 250 ml plant-based cream
- 2 cans chickpeas, drained and rinsed
- 65 g fresh spinach
- 50 g vegan Parmesan
- Salt and black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Heat the butter in a large pot over medium heat. Add the diced onion with a pinch of salt and pepper and cook until softened.
- Add the garlic, chilli flakes, basil and oregano and cook for about 1 minute, until fragrant.
- Stir in the tomato paste and sun-dried tomatoes and cook for 2–3 minutes.
- Pour in the vegetable broth and plant-based cream. Stir everything together and cook over medium heat until the soup starts to gently simmer.
- Once the soup is simmering, add the drained chickpeas. Stir and let the soup simmer gently for 15–20 minutes.
- Stir in the vegan Parmesan until melted and combined. Add the spinach and cook until wilted.
- Finish with the lemon juice and season with salt and black pepper to taste.
Serve the soup warm with some fresh basil or extra parmesan if you like. For the perfect side, try it with my Cheesy Garlic Bread.
Notes
If you prefer a thicker and creamier soup, you can start with 600 ml of vegetable broth and add more later if needed. I used 750 ml for a slightly lighter, more soup-like consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian-inspired
