If you’ve never tried coconut soup, you need to try this Vegan Tomato Chickpea & Coconut Soup ASAP. I love coconut based soups. I find that there is an extra depth of flavor that you just can’t get from soups made with vegetable broth. This soup is awesome because it’s not just healthy and plant-based, but it’s super filling and wholesome too.
To make this, you simply fry some onions and garlic in a large pot or Dutch oven. Add the paprika and balsamic vinegar before mixing in the tomatoes, sugar, thyme, chickpeas, coconut milk and water. Once the soup is cooked, blend it & serve in large bowls. Enjoy!
To make this Vegan Tomato Chickpea & Coconut Soup, you will need the following ingredients:
Heat the olive oil in a large pan or Dutch oven over medium heat. Add the onions and garlic. Season with salt and pepper and cook until the onion is translucent.
Shake in the paprika and cook for about 30 seconds until fragrant. Pour in the balsamic vinegar and stir.
Stir in the tomatoes, sugar and thyme leaves. Then mix in the chickpeas, coconut milk and water. Cover and bring to a simmer for 20-30 minutes.
Remove the cover and allow the soup to cool slightly. Transfer to a food processor or blender and puree.
Taste and adjust the seasoning if necessary. If the soup is too thick, add some water until it reaches your desired consistency.
Serve this soup in large bowls, garnished with the remaining chickpeas, red pepper flakes and a drizzle of olive oil.
This Vegan Tomato Chickpea & Coconut Soup is soooooo delicious and wholesome. Try it out soon and come back to leave a comment below letting me know what you think.
