Vegan Kale and Chickpea Soup

Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 169 Calories

Ingredients

• 1 teaspoon minced garlic
• cooking spray
• 1 cup almond milk
• 4 cups chopped kale leaves
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 quart vegetable broth, divided
• 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
• 0.25 cup minced onion
• 0.25 teaspoon curry powder

Recipe Instructions

Step 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.

Step 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.