22 January 2023

Roasted Garlic, White Wine & Chickpea Soup

Make this roasted garlic, white wine and lemony broth with chickpeas and cavlo nero, topped with homemade pesto and chipotle sourdough croutons. 

This soup couldn't be easier to make, level up some veg stock with roasted garlic, white wine, lemon and herbs for a fresh and light, but deeply flavourful broth, perfect for those colder days. Full of flavour, with a zesty herby lift from the pesto and a hint of sweet, smoky flavour from the crunchy croutons. 

Brothy soups are my favourite and there are so many different types, whether it's this mushroom and orzo, spicy vegan pho, miso noodle soup or creamy satay ramen - they're all super nourishing and delicious.

If you make any of my recipes, snap a pic and share with me @euphoricvegan.

Roasted Garlic & Chickpea Soup | Serves: 3-4 | Time: 45 mins

You'll need

  • Chopping board
  • Knife
  • Large saucepan/stew pot
  • Air-fryer / lined baking tray
  • Blender/food processor
  • Tin foil
  • Mixing bowl


Roasted garlic:
  • Garlic bulb
  • Olive oil
  • Olive oil
  • Onion
  • 2 garlic
  • 1 can chickpeas, drained
  • 1/2 cup white wine
  • Zest 1/2 lemon
  • Juice 1/2 lemon
  • 2 veg stock pots/cubes
  • 1.5L water
  • 5 bay leaves
  • Thyme sprigs
  • Black pepper
  • 100g cavlo nero
  • Handful toasted pine nuts
  • 20g basil
  • 20g parsley
  • Zest 1/2 lemon
  • Juice 1/2 lemon
  • Pinch salt
  • Extra virign olive oil
  • 150g sourdough bread
  • Olive oil
  • 2 tbsp chipotle paste


  1. To make the roasted garlic, chop the top of the bulb up, wrap it in foil, drizzle with a little oil, seal and air fry at 200°C or roast at 220°C fan for 25-30 mins. 
  2. Meanwhile, peel the onion and slice and thinly slice 2 cloves garlic, add to the pan on a low-medium heat with a drizzle of oil and cook for 10 mins stirring often. 
  3. Add in the chickpeas and white wine and reduce.
  4. Then add in the lemon zest and juice, the veg stock pots, water, bay leaves, thyme and black pepper. When the roasted garlic is done, squeeze out from the skin, stir through and leave to simmer.
  5. To make the croutons, cube up the bread and mix through with the olive oil and chipotle paste. Air fry at 180°C or oven bake at 200°C for 10-15 minutes until golden brown and crisp.
  6. For the pesto add the pine nuts, herbs, lemon zest and juice, salt and olive oil to a blender or food processor and blitz. 
  7. Just before serving the broth, chop up the cavlo nero and stir through, allowing it to cook for a few minutes, then check for seasoning, adding a pinch of salt if needed.
  8. Then serve the soup in a bowl, top with the pesto, croutons and a drizzle of olive oil and enjoy!
Cassidy xx