Vegan Kale and Chickpea Soup Recipe - Allrecipes.com
Vegan Kale and Chickpea Soup Recipe
  • READY IN 45 mins

Vegan Kale and Chickpea Soup

Recipe by  

"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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Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Footnotes

  • Cook's Note:
  • Soy milk can be substituted for almond milk if desired.
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Reviews More Reviews

Jan 04, 2015

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!

 
Jan 13, 2015

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.

 

3 Ratings

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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