Chickpea Kale Coconut Soup
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Healthy Chickpea Kale Coconut Soup to warm you up during chilly and frigid temps. Made with canned chickpeas, kale, coconut milk, and spices. Loaded with protein, healthy fats, iron, antioxidants, and more. Nutrient-dense, flavorful with a bit of a kick.
Chickpea Kale Coconut Soup
One of the most comforting things you can have is a bowl of hot soup on a cold night. Fall and Winter in New England can get pretty cold. Frigid cold as we get into late Winter. Healthy and hearty soups are a must during these seasons.
Healthy and hearty is exactly what this Chickpea Kale Coconut Soup is. It will warm you up during the most chilly and frigid temps. This soup is loaded with protein, healthy fats, iron, antioxidants, and more. Nutrient-dense, flavorful with a bit of a kick.
Ingredients needed to make Chickpea Kale Coconut Soup:
- Chickpeas– Drained and rinsed.
- Kale– I like using curly kale for this soup. Dinosaur works too.
- Aromatics– Yellow onion and garlic.
- Spices– Cumin, curry powder, pink sea salt.
- Olive Oil– For cooking.
- Coconut Milk– I use unsweetened so that my soup doesn’t come out too sweet.
- Vegetable Broth– This keeps the soup vegetarian and vegan friendly.
Equipment needed to make Chickpea Kale Coconut Soup:
- Large Pot– For simmering soup.
- Blender– You will be blending all the ingredients together first.
How to make Chickpea Kale Coconut Soup:
- Step 1– Start by draining and rinsing chickpeas. Remove kale leaves from stem and chop measuring 2 cups. Peel and dice onion. Peel and mince garlic.
- Step 2– Place a large pot on stovetop and drizzle with olive oil. Bring to a medium heat and toss in diced onion and minced garlic. Sauté until onion is translucent. About 2 minutes.
- Step 3– Add sautéed garlic and onion to blender along with the rest of the ingredients; chickpeas, kale, cumin, curry powder, sea salt, paprika, coconut milk, and broth. Blend for at least one minute until soup reaches a smooth consistency; and there are no traces of kale or chickpeas.
- Step 4– Pour pureed soup back into pot and bring to a boil on medium-high heat. Turn heat down to low and cover soup allowing it to simmer for 10-15 minutes.
- Step 5– Serve immediately and top with roasted chickpeas if desired. Enjoy!
Tips and Substitutions:
- You can skip on sautéing onion and garlic to make it even quicker- However, this adds so much flavor to the soup! Don’t skip it if you don’t have to. If you do skip, just throw diced onion and minced garlic in the blender along with the rest of ingredients.
- Substitute for kale- Use baby spinach instead.
- Substitute for coconut milk- Use unsweetened almond milk or cashew milk.
- Serve soup topped with roasted chickpeas– It adds flavor and crunch to the soup making it even more delicious. Also gives soup a boost of protein.
How to serve Chickpea Kale Coconut Soup:
This soup is a very light soup making it great to be served as a side or starter. It also makes for a healthy and satisfying lunch. I like topping it with some roasted chickpeas or pumpkin seeds for an extra crunch. Top with some micro greens too for even more nutrients!
Variations:
- Add more veggies– Zucchini, cauliflower, broccoli, carrots, potatoes, are all great.
- Don’t blend it– Instead of serving it as a creamy soup, skip blending it and serve as is.
- Add more protein– If you don’t need this soup to be vegan or vegetarian, add some shredded chicken.
- Switch up your beans– You can use other beans like cannellini beans, navy beans, or great northern beans.
Chickpea Kale Coconut Soup FAQ’s:
Will coconut milk make my soup taste like coconut?
Coconut milk will make the soup creamier and give it a subtle sweetness and coconut flavor. It will not overpower the rest of the ingredients.
How do you thicken chickpea soup?
This chickpea kale coconut soup is blended until creamy. So it doesn’t really need to be thickened. If you are choosing to make it without blending; just crunch a few of the chickpeas. You can also take some of the chickpeas and blend them with a bit of broth. Then add it back into the pot to thicken the soup.
Why is kale soup good for you?
Kale is a superfood loaded with many nutrients. It is rich in vitamins and minerals such as vitamins A, B6, C, and K. Kale is also a great source of fiber and antioxidants. Kale is known to support heart health and reduce cholesterol.
Meal Prepping it:
This soup is perfect for meal prep as it takes so little effort to make. It also takes only a few ingredients to make and it’s done in no time. Yet it’s so flavorful and comforting. This soup is great to make ahead and pack for lunches for the upcoming week.
Storing Chickpea Kale Coconut Soup:
Place any leftover soup in an airtight container. Keep it refrigerated for up to 3-4 days. Reheat in microwave or on stovetop.
Freezing Chickpea Kale Coconut Soup:
This Chickpea Kale Coconut Soup freezes really well. Place it in freezer friendly container such as a mason jar. Fill it up to the mason jar’s freezer line. Most mason jars have a freezer line on the side. This line indicates up to where you can fill liquid up to and freeze. This gives the liquid enough space to expand preventing the mason jars from cracking. Keep soup frozen for up to 3-4 months. Thaw-out in the fridge overnight. Reheat by placing back on stovetop.
Did you like this Chickpea Kale Coconut Soup recipe? You may also like these other healthy and comforting soup recipes:
- Curry Coconut Pumpkin Soup
- Roasted Red Bell Pepper Butternut Squash Soup
- Feel Better Chicken Soup
- Leftover Thanksgiving Turkey and Veggie Soup
Chickpea Kale Coconut Soup
Healthy Chickpea Kale Coconut Soup to warm you up during chilly and frigid temps. Made with canned chickpeas, kale, coconut milk, and spices. Loaded with protein, healthy fats, iron, antioxidants, and more. Nutrient-dense, flavorful with a bit of a kick.
Ingredients
- 1 15 oz can chickpeas (drained and rinsed)
- 2 cups kale
- 1 medium yellow onion
- 3 cloves of garlic
- 1 tsp cumin
- 1/2 tsp curry powder
- 1 tsp pink sea salt
- 1 tsp paprika
- 1 tbsp olive oil
- 2 cups unsweetened coconut milk
- 2 cups vegetable broth
Instructions
Start by draining and rinsing chickpeas. Remove kale leaves from stem and chop measuring 2 cups. Peel and dice onion. Peel and mince garlic.
Place a large pot on stovetop and drizzle with olive oil. Bring to a medium heat and toss in diced onion and minced garlic. Sauté until onion is translucent. About 2 minutes.
Add sautéed garlic and onion to blender along with the rest of the ingredients; chickpeas, kale, cumin, curry powder, sea salt, paprika, coconut milk, and broth. Blend for at least one minute until soup reaches a smooth consistency; and there are no traces of kale or chickpeas.
Pour pureed soup back into pot and bring to a boil on medium-high heat. Turn heat down to low and cover soup allowing it to simmer for 10-15 minutes.
Serve immediately and top with roasted chickpeas if desired. Enjoy!
Recipe Notes
Tips and Substitutions:
- You can skip on sautéing onion and garlic to make it even quicker- However, this adds so much flavor to the soup! Don’t skip it if you don’t have to. If you do skip, just throw diced onion and minced garlic in the blender along with the rest of ingredients.
- Substitute for kale- Use baby spinach instead.
- Substitute for coconut milk- Use unsweetened almond milk or cashew milk.
- Serve soup topped with roasted chickpeas– It adds flavor and crunch to the soup making it even more delicious. Also gives soup a boost of protein.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
