30-Minute Healthy Chickpea Kale Soup
A nourishing, brothy, veggie-packed Chickpea Kale Soup that's easy to make in one pot on the stove and ready in 30 minutes. We use canned chickpeas and some staple veggies that you probably already have on hand for this warming, perfectly seasoned vegan soup recipe that's both good for you and good for the soul.
Servings 4
Calories 220kcal
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves of garlic minced
- 3 celery stalks diced
- 2 large carrots diced
- 540 ml chickpeas drained and rinsed
- 540 ml canned diced tomato no salt added
- 4 cups vegetable stock
- 2 cups kale destemmed and chopped, I used frozen kale
- 1 lemon, juiced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 tsp chili pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a large pot over medium heat, sauté the onion, garlic, celery and carrots in olive oil for about 3-4 minutes, until the onions are translucent.
- Add the dried rosemary, thyme, chili flakes, drained and rinsed chickpeas, canned tomatoes, veggie stock, salt and pepper. Increase the heat to bring the soup to a low boil, add the lid, then reduce to a simmer. Simmer for 10-15 minutes, or until the carrots are fork tender.
- Stir in the chopped kale and lemon juice and let the kale simmer. Serve with crusty bread, croutons or crackers and enjoy!
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Sodium: 900mg | Fiber: 9g
