Ingredients:

  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the preheated oven for 30-40 minutes, or until the garlic cloves are soft and caramelized. Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins and set aside.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  4. Stir in the dried thyme, dried rosemary, and smoked paprika, and cook for an additional minute until fragrant.
  5. Add the vegetable broth and roasted garlic cloves to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
  6. Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth and creamy.
  7. Return the soup to the pot if necessary, then add the drained and rinsed chickpeas. Simmer for another 10 minutes to heat through and allow the flavors to blend.
  8. Season with salt and pepper to taste.
  9. Ladle the soup into bowls and garnish with fresh parsley if desired.

Nutritional Information (per serving):

  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 780mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 8g
  • Sugars: 7g
  • Protein: 9g

Enjoy the comforting flavors of this vegan roasted garlic chickpea soup!