vegan-kale-and-chickpea-soup

Vegan Kale and Chickpea Soup

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  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
rgansle
Recipe by  rgansle

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 31 g
  • 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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