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!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

169 calories; protein 7.1g 14% DV; carbohydrates 31g 10% DV; fat 2.5g 4% DV; cholesterolmg; sodium 741.1mg 30% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2015
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 and gives the soup a really nice flavor. I'm not vegan or vegetarian but I love trying new soup recipes and this one's a keeper! Read More
(7)

Most helpful critical review

Rating: 2 stars
05/02/2016
For me the kale is too strong. If I were ever to make this again I would use spinach. Read More
30 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2017
I used 2 cans White Kidney Beans. Added chopped carrots and finely choped celery. I also doubled the curry powder and added 2 Tabelspoons Quinoa and a little seaweed (Emerald Cove, Pacific Wakame). Next time I will add barley. I really like the addition of almond milk. I used plain pure almond milk called "Malk" (3 Ingredients Filtered Water Organic Almonds, & Himalayan Salt). Thanks for the recipe! Will make again. Read More
(7)
Rating: 5 stars
01/04/2015
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 and gives the soup a really nice flavor. I'm not vegan or vegetarian but I love trying new soup recipes and this one's a keeper! Read More
(7)
Rating: 4 stars
01/13/2015
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. Read More
(3)
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Rating: 5 stars
01/26/2020
Doubled the curry. Added two carrots and two celery stalks. And a quarter cup of quinoa. Delicious. Read More
(1)
Rating: 4 stars
02/17/2015
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 heavy cream. I didn't have curry so I combined the following spices. Cumin turmeric red chili powder and a pinch of nutmeg and cinnamon. Excellent...will definitely make again. Read More
(1)
Rating: 5 stars
03/31/2017
Absolutely delicious! Used a bag of Baby Kale Blend (that's all I had) which consisted of baby kale, spinach, baby swiss chard, and some other mixed greens and came out tasting fantastic. Next time I'll double the recipe, got to have more! This is light and satisfying, great for lunch. Read More
(1)
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Rating: 5 stars
02/25/2018
I substituted a leek for the onion (needed to be used!) and rice milk for the almond milk. My 12 month old loved it! I also doubled the curry spice as we all enjoy curry flavor. Will make again! Read More
Rating: 5 stars
05/22/2020
This is really easy to make and it is so good. I did not change anything in the recipe. Read More
Rating: 5 stars
09/16/2020
I am not vegan or vegetarian but I'm trying to eat healthier. This is an awesome recipe! I made it exactly as written but added salt and pepper. Surpringly sweet with with almond milk. Read More
Rating: 2 stars
05/02/2016
For me the kale is too strong. If I were ever to make this again I would use spinach. Read More