A hearty, creamy kale and chickpea soup warmed with mild curry powder and brightened with fresh lemon, partially blended for a rich, comforting texture. Ready in under an hour and naturally gluten-free.
10m prep · 38m cook · 4 servings Gluten-Free
Ingredients Instructions
1 tbsp Olive Oil 1 cup Onion 1 tsp Garlic 4 cups Vegetable Broth 4 cups Kale Leaves 1 can (15 oz) Chickpeas 1 tsp Mild Curry Powder ¾ tsp Salt ¼ tsp Black Pepper 1 cup Almond Milk 1 tbsp Lemon Juice
Instructions 1 Heat the olive oil in a large stockpot over medium heat until it shimmers. Add the onion and cook, stirring often, until soft and translucent but not browned, 5 to 7 minutes. 2 Lower the heat to medium-low, add the garlic and curry powder, and stir constantly until the garlic smells fragrant and the spices are toasted, about 1 minute. Do not let the garlic turn darker than pale golden or it will taste bitter. 3 Stir in the kale and cook, stirring, until it is bright green and slightly wilted, 3 to 4 minutes. 4 Add the chickpeas, vegetable broth, 3/4 tsp salt and 1/4 tsp black pepper. Raise the heat and bring to a boil, about 5 minutes, then reduce to a gentle simmer and cook until the kale is tender and the chickpeas are soft enough to mash easily against the side of the pot, about 15 minutes. 5 Blend about half the soup with an immersion blender directly in the pot, leaving plenty of whole chickpeas and kale pieces for texture, until the broth looks thick and creamy, 1 to 2 minutes. If using a countertop blender, let the soup cool for a few minutes, transfer half to the blender filling it no more than half full, remove the center cap of the lid and cover the opening with a folded towel to vent steam, puree until smooth, then return it to the pot. 6 Stir in the almond milk and warm over low heat until steaming and heated through, 2 to 3 minutes; do not boil. 7 Remove from the heat and stir in the lemon juice. Taste and add more salt and pepper as needed before serving. Estimated nutrition (per serving) Calories 205 kcal
Protein 9g
Carbs 30g
Fat 6g
Fiber 6g
Sodium 1125mg
Sugar 6g
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