Vegan Kale and Chickpea Soup Recipe - Allrecipes.com
  • 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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

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