Kale Chickpea Soup

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Last Updated on June 3, 2015 by Sandra

Kale Chickpea Coconut Milk Soup



Blogging Marathon #29
Theme: Bookmarked Recipes

With over 200 recipes on my Pinterest Board : Recipes I Want To Try, I went straight there when I chose the Bookmarked Recipes BM theme.

This is one of the easiest soup recipes ever. Stick everything in a blender and then heat. It’s ease is what made my decision to try this recipe first. You can be sitting down, enjoying this protein and vegetable packed soup in 20 minutes. Using coconut milk, this creamy soup is dairy free so appropriate for those who are lactose intolerant.

Kale Chickpea Soup (adapted from Kahakai Kitchen)

Serves 6
Ingredients:
2 15.5 oz. cans chickpeas, rinsed and drained
2 cups water
1 bouillon cube
4 cups kale leaves, coarsely chopped, firmly packed
2 cloves garlic
Kale Soup2 13.5 oz. cans coconut milk
2 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons honey
1 teaspoon salt
1/4 teaspoon black pepper
garam masala (optional)

Combine all ingredients except the garam masala in a blender and puree until completely smooth.
Transfer to a pot. Bring to a boil and simmer for 10 minutes.
To serve, sprinkle garam masala on top.

 

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Kale Chickpea Soup

This is one of the easiest soup recipes ever. Stick everything in a blender and then heat. It’s ease is what made my decision to try this recipe first.
Course: Soup
Servings: 6
Calories: 19kcal

Ingredients

Ingredients:

  • 2 15.5 oz. cans chickpeas rinsed and drained
  • 2 cups water
  • 1 bouillon cube
  • 4 cups kale leaves coarsely chopped, firmly packed
  • 2 cloves garlic
  • Kale Soup 2 13.5 oz. cans coconut milk
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • garam masala optional

Instructions

  • Combine all ingredients except the garam masala in a blender and puree until completely smooth.
  • Transfer to a pot. Bring to a boil and simmer for 10 minutes.
  • To serve, sprinkle garam masala on top.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 554mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Dick

    Made this for lunch yesterday. Definitely tasty. There was some kale left over from another recipe and I was wondering what to do with it, searched, and found this recipe. Had everything but the bouillon cube, but it's omission didn't seem to matter. The sprinkle of garam masala definitely made the dish.

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