I’m excited to share with you a delicious and healthy vegan soup recipe that’s perfect for chilly nights. This Vegan Kale and Chickpea Soup is not only quick and easy to make, but it’s also packed with nutrients and flavor.
To start, we sauté some minced garlic and onion in a stockpot until they’re fragrant and translucent. Then, we add in some chopped kale leaves and cook until they’re slightly wilted. Next, we toss in some chickpeas, vegetable broth, vegetable bouillon, and curry powder, and let everything simmer until heated through.
Finally, we add in some creamy almond milk to give the soup a rich and velvety texture. And voila! Our Vegan Kale and Chickpea Soup is ready to be enjoyed.
This soup is perfect for picky eaters, as you can adjust the amount of kale and curry powder to your liking. And if you’re looking for a heartier meal, you can even serve it over some leftover pasta.
- Cooking spray
- 1 tsp minced garlic
- 1/4 cup minced onion
- 1 quart vegetable broth, divided
- 4 cups chopped kale leaves
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cube vegetable bouillon (gluten-free)
- 1/4 tsp curry powder
- 1 cup almond milk
- Heat a stockpot over medium heat and spray the inside with cooking spray.
- Cook and stir garlic in the stockpot until lightly browned for 2-3 minutes.
- Add onion and about 2 tablespoons of vegetable broth to garlic; cook and stir until onion becomes translucent for 5-10 minutes.
- Stir kale into onion mixture; cook until slightly wilted for 3-4 minutes.
- Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil.
- Reduce heat and simmer until heated through for about 15 minutes.
- Add almond milk and cook until heated through for 2-3 minutes.
Vegan Kale and Chickpea Soup
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!
by
Published 2020-04-21 03:55:11
Ingredients
-
- cooking spray
- 1 teaspoon minced garlic
- 1/4 cup minced onion
- 1 quart vegetable broth, divided
- 4 cups chopped kale leaves
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
- 1/4 teaspoon curry powder
- 1 cup almond milk
Instructions
-
- 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.
- 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.
Recipe Details
Servings: 4.
Prep Time:
900900
Cook Time:
18001800
Total Time:
27002700