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
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Start by draining and rinsing chickpeas. Remove kale leaves from stem and chop measuring 2 cups. Peel and dice onion. Peel and mince garlic.
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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.
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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.
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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.
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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.