Recipe by rgansle
"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!"
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vegetable broth, divided
chopped kale leaves
1 (15 ounce) can
chickpeas (garbanzo beans), drained and rinsed
vegetable bouillon (such as Edward and Sons® Gluten-free)
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!
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 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.
I added a little bit more curry. Other than that I followed the recipe exactly and it was delish! Will def be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Kale and Chickpea Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 23
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