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Chickpea Kale Soup
Chickpea Kale Soup

Chickpea Kale Soup
Chickpea Kale Soup
Source
Ingredients:
1
Servings
  • 2
    tsp
     avocado oil or neutral flavored oil
  • 1
    item
     small yellow onion, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     stalks of celery, diced
  • 2
    item
     bay leaves
  • 5
    clove
     garlic, finely minced
  • 1
    item
     inch fresh ginger, finely minced or grated
  • 2
    item
     roma tomatoes, diced
  • 2
    item
     cans chickpeas, rinsed well and drained
  • 1
    item
     large sweet potato, cubed
  • 2
    tsp
     smoked paprika
  • 1
    tsp
     dry basil
  • 1200
    ml
     vegetable broth or 2 bouillon cubes with water
  • 5
    item
     sprigs fresh thyme or 1/2 tsp dry thyme
  • 480
    ml
     kale, roughly chopped
  • 1
    item
     juice of half a lemon
  • 1
    item
     salt and pepper to taste
Chickpea Kale Soup
Instructions:
  1. In a soup pot over medium heat, add in your oil to warm through. Then add in your onions, peppers and celery with a pinch of salt and saute until softened.
  2. Next, add in your bay leaves and give a good stir to heat through, then add in the garlic and ginger making sure to continue to stir until fragrant.
  3. Add in the diced tomatoes and potatoes along with your paprika and basil then stir that all together to coat.
  4. Stir in your chickpeas and then pour in your vegetable broth. Give your pot a stir and then add the thyme.
  5. Bring your soup to a low boil and reduce the heat to a low simmer and allow your soup to cook for about 10-15 minutes or until the sweet potato has softened.
  6. Add in your kale, cover your pot with a lid and allow to simmer on low for 5 minutes to help wilt the kale.
  7. Remove the bay leaves and thyme sprigs then add a nice squeeze of lemon juice and adjust the salt and pepper to your liking. If you want the soup to be slightly thicker, use an immersion blender to blend a small portion of the soup to your desired consistency.
  • 2
    tsp
     avocado oil or neutral flavored oil
  • 1
    item
     small yellow onion, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     stalks of celery, diced
  • 2
    item
     bay leaves
  • 5
    clove
     garlic, finely minced
  • 1
    item
     inch fresh ginger, finely minced or grated
  • 2
    item
     roma tomatoes, diced
  • 2
    item
     cans chickpeas, rinsed well and drained
  • 1
    item
     large sweet potato, cubed
  • 2
    tsp
     smoked paprika
  • 1
    tsp
     dry basil
  • 1200
    ml
     vegetable broth or 2 bouillon cubes with water
  • 5
    item
     sprigs fresh thyme or 1/2 tsp dry thyme
  • 480
    ml
     kale, roughly chopped
  • 1
    item
     juice of half a lemon
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a soup pot over medium heat, add in your oil to warm through. Then add in your onions, peppers and celery with a pinch of salt and saute until softened.

Next, add in your bay leaves and give a good stir to heat through, then add in the garlic and ginger making sure to continue to stir until fragrant.

Add in the diced tomatoes and potatoes along with your paprika and basil then stir that all together to coat.

Stir in your chickpeas and then pour in your vegetable broth. Give your pot a stir and then add the thyme.

Bring your soup to a low boil and reduce the heat to a low simmer and allow your soup to cook for about 10-15 minutes or until the sweet potato has softened.

Add in your kale, cover your pot with a lid and allow to simmer on low for 5 minutes to help wilt the kale.

Remove the bay leaves and thyme sprigs then add a nice squeeze of lemon juice and adjust the salt and pepper to your liking. If you want the soup to be slightly thicker, use an immersion blender to blend a small portion of the soup to your desired consistency.

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