Chop the cabbage, carrots, potatoes, and onion.

Crush the garlic cloves.

Place all chopped vegetables, crushed garlic, undrained chickpeas, salt, and vegetable broth in a large soup pot.

Bring the mixture to a boil over high heat.

Reduce the heat to low and simmer for about 35 minutes, or until the vegetables are tender.

Remove the soup pot from heat.

Use an immersion blender to thoroughly blend the soup until smooth.

Serve immediately while hot.