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Vegan Kale and Chickpea Soup
Vegan Kale and Chickpea Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Satisfying vegan kale and chickpea soup served over pasta. Perfect for family dinner.
Ingredients:
  • cooking spray
  • 1 teaspoon minced garlic
  • 0.25 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)
  • 0.25 teaspoon curry powder
  • 1 cup almond milk
Instructions:
  • Spritz the inside of a stockpot with cooking spray and heat over medium. Sauté garlic until lightly browned, about 2 to 3 minutes. Stir in onion and about 2 tablespoons of vegetable broth; cook until onion is translucent, about 5 to 10 minutes.
  • Combine kale with sautéed onions, cooking until just wilted. Mix in chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder, bringing to a boil. Simmer until ingredients are heated, roughly 15 minutes. Finish by adding almond milk and heating for an additional 2-3 minutes.

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