Vegan Kale and Chickpea Soup

4.7
(33)

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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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • cooking spray

  • 1 teaspoon minced garlic

  • ¼ 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)

  • ¼ teaspoon curry powder

  • 1 cup almond milk

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.

Cook's Note:

Soy milk can be substituted for almond milk if desired.

Nutrition Facts (per serving)

169 Calories
3g Fat
31g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 169
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 1%
Sodium 741mg 32%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 7g
Vitamin C 84mg 421%
Calcium 190mg 15%
Iron 3mg 14%
Potassium 488mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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