Sauté garlic slowly over low heat to bring out sweetness.

Do not skip the lemon juice; it brightens the flavor.

Use good quality vegetable broth for best taste.

Blend thoroughly for a silky texture.

Soup gets even better the next day.

Store in fridge up to 5 days or freeze up to 3 months.

Reheat gently on stovetop; add broth if too thick.

Substitute oil with water for oil-free version.

Use dried chickpeas (soaked and cooked) if preferred.

Swap olive oil for coconut or avocado oil.

Add red pepper flakes for heat or spinach at the end.

Cannellini beans work great as a substitute.

Serve with crusty bread, green salad, or roasted chickpeas.