Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Kale and Chickpea Soup

Rated as 4.65 out of 5 Stars
1

"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!"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 169
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 169 calories; 2.5 31 7.1 0 741 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

For me, the kale is too strong. If I were ever to make this again, I would use spinach.

Most helpful
Most positive
Least positive
Newest

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...

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 Wak...

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...

My entire family loved this! I doubled the curry and still found it on the mild side.

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!

Delicious and perfect in every way. I don't change one thing. I double this each time I make it.

I follow the recipe pretty close, except I made it my Cuisinart Pressure Cooker. I sauted the garlic then the onion in vegetable spray, then added 2 thinly sliced carrots and 3 stalks of celery...

so good, i used chicken broth (not a vegan or vegetarian) because that's what i had, and i added celery