How to Make Vegan Kale and Chickpea Soup - A Step-by-Step Guide

As the weather gets colder, there's nothing quite like a warm, nourishing soup to provide comfort and sustenance. And when it comes to healthy and satisfying soups, there's nothing quite like a Vegan Kale and Chickpea Soup. Packed with nutritious ingredients and bursting with flavor, this soup is a perfect addition to any winter meal plan.

One of the key ingredients in this vegan soup is kale, a leafy green that is high in vitamins A, C, and K, as well as a good source of calcium and ...

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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

Information

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

  • 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.
  • Nutrition

    169 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 741mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 84mg
    • Calcium: 190mg
    • Iron: 3mg
    • Potassium: 488mg