Delicious Vegan Kale and Chickpea Soup Recipe | Quick and Easy Vegan Soup
When the weather calls for something warm and comforting, our Vegan Kale and Chickpea Soup is the perfect answer. This hearty soup is not only quick and easy to prepare but also incredibly nutritious. Packed with fresh kale and protein-rich chickpeas, it’s a delightful meal that even pick
The Best Vegan Kale and Chickpea Soup Recipe
How to Serve Vegan Kale and Chickpea Soup
Serve this soup hot, ideally in deep bowls to keep it warm longer. It pairs wonderfully with a slice of crusty bread or over leftover pasta for an extra hearty meal. Garnish with a sprinkle of fresh herbs or a dash of extra curry powder for an added kick.
How to Store Vegan Kale and Chickpea Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup also freezes well; portion it into freezer-safe containers and it will keep for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
FAQs About Vegan Kale and Chickpea Soup
Can I use other greens instead of kale?
Yes, you can substitute kale with spinach or Swiss chard if you prefer a different green.
Is this soup spicy?
The soup has a mild curry flavor, but you can adjust the amount of curry powder to suit your taste.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Prepare it ahead and simply reheat before serving.
The Best Vegan Kale and Chickpea Soup Recipe
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
Instructions
- 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.
Notes
