Vegan Tomato Chickpea & Coconut Soup

wholesome coconut based soup
Wholesome coconut based soup
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tbsp Olive oil plus more for drizzling
1 small Yellow onions chopped
2 big cloves Garlic peeled, chopped
1 tsp Smoked Paprika or sweet
1 (14 oz) can of Tomatoes diced
a few pinches of Sugar optional
1 tbsp Fresh thyme
1 cup Chickpeas cooked, drained and rinsed
1 cup Coconut milk full fat or light
1.5 cups Water
Black pepper freshly ground
1/2 tsp Sea salt
For the garnish:
1 tbsp Chickpeas cooked
Red pepper flakes optional

Nutritional information

761
Calories
42.4g
Fat
0mg
Cholesterol
60mg
Sodium
80.7g
Carbohydrate
24.7g
Protein
Ingredients
  • For the garnish:

Vegan Tomato Chickpea & Coconut Soup

Share

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:

Ingridiens for Vegan Tomato Chickpea & Coconut Soup

So, how do you make Vegan Tomato Chickpea & Coconut Soup?

Steps to make Vegan Tomato Chickpea & Coconut Soup

1

Fry onions and garlic

5

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.

2

Add paprika and balsamic vinegar

1

Shake in the paprika and cook for about 30 seconds until fragrant. Pour in the balsamic vinegar and stir.

3

Add remaining ingredients

30

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.

4

Blend

5

Remove the cover and allow the soup to cool slightly. Transfer to a food processor or blender and puree.

5

Season and adjust consistency

1

Taste and adjust the seasoning if necessary. If the soup is too thick, add some water until it reaches your desired consistency.

6

Serve

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.

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Nina, thanks for the sharing this recipe with us!

Write your own review

You can optionally upload your own image along with a review

Rhubarb and Date Chutney recipe-Rhubarb & date chutney recipe-How to make Rhubarb and Date Chutney
previous
Rhubarb and Date Chutney
Cheesy Zucchini Tots Recipe-Delicious Cheesy Zucchini Tots-Homemade Cheesy Zucchini Tots
next
Cheesy Zucchini Tots
Add Your Comment