Kale And Chickpea Soup Recipes
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 From allrecipes.com
Provided by rgansle
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 9
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- Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.
- Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes.
- After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
- Remove the bayleaf, and the thyme and rosemary stems (if using fresh). Using an immersion blender, partially blend the soup leaving plenty of beans and veggies for texture. (Alternatively, transfer about 1.5 cups of the soup to a food processor or blender and blend until smooth. Return to the soup and stir to combine).
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Total Time 35 mins
Category Lunch, Starter, Supper
Calories 336 per serving
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
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