Vegan Kale and Chickpea Soup

Vegan Kale and Chickpea Soup

4
rgansle 0

"A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!"

Ingredients

45 m servings 169 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
  2. Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

Footnotes

  • Cook's Note:
  • Soy milk can be substituted for almond milk if desired.
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Reviews

4
  1. 5 Ratings

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A very tasty soup! Instead of almond milk, I used cashew milk because that's what I had on hand. Otherwise, I followed the recipe exactly. The curry flavor is mild, but is definitely noticeable...

Pleasantly surprised. This soup grows on you with each bite. Will toss in some ditalini pasta next time. Thank you rgansle for sharing this recipe.

Very tasty soup. I did make changes which change it from being a vegan dish. I used what I had in the kitchen. Substituted veg broth with chicken broth, kale with spinach, almond milk with h...