Soups

January 4, 2021

Plant-Based Garlic Cilantro Soup with Chickpeas

Plant-Based Garlic Cilantro Soup with Chickpeas is a simple soup made with vegetable stock, vegan cilantro pesto, and chickpeas. Completely dairy-free and vegan, with a gluten-free option!

Plant-Based Garlic Cilantro Soup with Chickpeas

Cold weather calls for tons of tasty soup recipes!

If you're looking for soup, you've come to the right place. I've got tons of delicious soups on this blog! You can check out the "soup" section in the top menu OR scroll to the bottom of this post for a list of my favorite soups.

Don't scroll too fast though, this Plant-Based Garlic Cilantro Soup with Chickpeas is a good one! It's a tasty soup with minimal work and maximum flavor.

Recipe Features

  • Dietary needs – this recipe is plant-based, oil-free and sugar-free, with an easy gluten-free option
  • Great for meal prep – make in advance for healthy, warm meals each day of the week
  • Main or Side – eat this soup as a side or enjoy a large bowl as a full meal

Plant-Based Garlic Cilantro Soup with Chickpeas

Ingredients

  • Cilantro: The key to great flavor in this soup is the cilantro pesto. Make sure to buy fresh cilantro and use it within a few days of purchase.
  • Nutritional Yeast: Despite the weird name, nutritional yeast is a tasty flaky substance that adds a great cheesy flavor - perfect for making pesto.
  • Jalapeño: This hot pepper adds some spice to the soup. You can use fresh or freeze dried jalapeño.
  • Lemon Juice: For a bit of citrusy tang, lemon juice will add flavor to the pesto. We'll also use it to adhere paprika to the bread.
  • Smoked Paprika: Smoked paprika adds a sweet, smoky flavor. We'll add some to the soup and use some to coat some bread. The paprika flavor on the bread elevates the flavor SO much.
  • Vegetable Stock: Stock is the base of this soup. Make sure to buy a stock instead of a broth for this recipe - stocks tend to have more flavor. When looking for a stock, be sure to find a brand with no added sugar, no added salt, and no preservatives. I prefer the Kitchen Basics brand.
  • Bread:  You can use whatever bread you'd like - I used a mini French bread loaf for these pictures. If you are gluten free, make sure to buy a gluten-free bread. Whatever bread you choose, make sure you can tear it into pieces, like a crouton.
  • Garlic Cloves: The savory, umami flavor of garlic is necessary in this soup.
  • Chickpeas: I used canned chickpeas. Try to find a salt-free brand. If you want to add more salt as you taste the soup, feel free. We just want to avoid TONS of added salt.

Plant-Based Garlic Cilantro Soup with Chickpeas

How to make Plant-Based Garlic Cilantro Soup with Chickpeas

Step 1. In a food processor, combine the cilantro, nutritional yeast, jalapeño, 1 Tablespoon lemon juice, and 1/2 teaspoon of the paprika. Process until finely chopped, adding 1/3 cup of vegetable stock to form a smooth paste.

Step 2. In a small bowl, toss the bread with the remaining teaspoon of lemon juice and remaining 1/2 teaspoon of paprika. Toast in a large pot or Dutch oven, stirring occasionally, until browned on the outside.

Step 3. When the bread is toasted, remove the croutons from the pot and set aside.

Step 4. In the same pot, cook the garlic over medium heat for 1 minute, using a splash of vegetable broth to keep it from burning. Add the remaining vegetable stock and the chickpeas and bring to a simmer. Cook until everything is heated through.

Step 5. Remove from the heat and stir in the cilantro mixture. Season with salt and pepper.

Step 6. To serve, ladle soup into a bowl, top with the croutons, and sprinkle with additional paprika. Enjoy!

Plant-Based Garlic Cilantro Soup with Chickpeas

Recipe Prayer

Thank you God for this meal. We are grateful for the abundance that you give us. Amen.

Preparation and Storage

Preparation: If you want, you can toast the bread ahead of time. The bread will harden if it's left out, but it will soften back up when added to the soup.

Don't prep the pesto ahead of time. Herbs go bad very quickly, so you'll want to make the pesto right before you make the soup.

Storage: Store this Garlic Cilantro Soup in an air-tight container in the fridge. It will last a week or so.

Related Recipes

Soup is the best! Check out some of my favorite vegan soups:

Plant-Based Garlic Cilantro Soup with Chickpeas Pinterest Graphic

*Full Disclosure: I work for Litehouse, but they are not paying me to write this or make recipes with their freeze dried herbs. I simply love their herbs and use them in my regular cooking.

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Garlic Cilantro Soup with Chickpeas

Plant-Based Garlic Cilantro Soup with Chickpeas is a simple soup made with vegetable stock, vegan cilantro pesto, and chickpeas. Completely dairy-free and vegan, with a gluten-free option!

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

25

min

total:

35

min

Ingredients

  • 2 Cups Lightly Packed Fresh Cilantro, roughly chopped
  • 1/4 Cup Nutritional Yeast
  • 1-2 Teaspoons Fresh or Freeze Dried Jalapeño, chopped
  • 1 Tablespoon + 1 Teaspoon Lemon Juice, divided
  • 1 Teaspoon Smoked Paprika, divided
  • 6 1/3 Cups Vegetable Stock, divided
  • Gluten-Free Bread of Choice, torn into bite-sized pieces
  • 8 Medium Garlic Cloves, roughly chopped
  • 2 15 Ounce Cans Chickpeas, drained and rinsed

Instructions

  1. In a food processor, combine the cilantro, nutritional yeast, jalapeño, 1 Tablespoon lemon juice, and 1/2 teaspoon of the paprika. Process until finely chopped, adding 1/3 cup of vegetable stock to form a smooth paste.
  2. In a small bowl, toss the bread with the remaining teaspoon of lemon juice and remaining 1/2 teaspoon of paprika. Toast in a large pot or Dutch oven, stirring occasionally, until browned on the outside.
  3. When the bread is toasted, remove the croutons from the pot and set aside.
  4. In the same pot, cook the garlic over medium heat for 1 minute, using a splash of vegetable broth to keep it from burning. Add the remaining vegetable stock and the chickpeas and bring to a simmer. Cook until everything is heated through.
  5. Remove from the heat and stir in the cilantro mixture. Season with salt and pepper.
  6. To serve, ladle soup into a bowl, top with the croutons, and sprinkle with additional paprika. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography