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Vegan Soups - Hot and Chilled
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Chickpea & Garlic Soup
From: Kate Pugh

The original version of this was published in the Chicago Tribune, and posted on the Vegfood mailing list.
I have altered it by increasing the vegetable content for flavour, and decreasing the fat content.
The teaspoon and US cup measurements should be taken after chopping the vegetables finely.

Serves 3 for a light lunch when served with bread

  • vegetable stock to saute (made with 1 OXO stock cube)
  • 4-6 garlic cloves (4-6 tsp)
  • 1 stick celery (3/4 - 1 cup)
  • 1 (sweet) red (bell) pepper (3/4 cup)
  • 1 small carrot (50g, 1/4 cup)
  • 1 can (400g, 15 oz) chickpeas (garbanzo beans)
  • 175ml (6 fl oz, 3/4 cup) V8 juice (could substitute tomato juice)
  • freshly-ground black pepper
  • 1/2 tsp dried basil (no more)
1. Finely chop the garlic, celery, red pepper and carrot.
Saute in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.

2. Meanwhile, drain and rinse the chickpeas.
Add to the saucepan with V8 juice and 350ml (12 fl oz, 1 1/2 cups) water.
Season with black pepper and add the basil.

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

4. Puree (a hand blender works fine) and adjust consistency by adding more water if necessary.
Check seasoning, reheat and serve.