Go Back
+ servings
Print Recipe
5 from 3 votes

Curried Chickpea and Kale Soup

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6
Calories: 202kcal

Ingredients

  • 2 cans chickpeas (aka garbanzo beans) drained and rinsed
  • 2 cups vegetable broth low sodium
  • 2 cups fresh kale leaves tough stems removed and torn into pieces ( I prefer the curly variety of kale for the recipe)
  • 2 cloves garlic
  • 1 ¾ cups coconut milk lite or low-fat ( Thai coconut milk in the can)
  • 1 Tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp honey or agave for Vegan option
  • ½ tsp sea salt
  • ¼ tsp fresh ground pepper

Instructions

  • Combine all ingredients in a blender and puree until completely smooth.
  • Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally. Top with fresh cracked pepper.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 37.5g | Protein: 7.4g | Fat: 3g | Saturated Fat: 1.3g | Sodium: 471mg | Fiber: 7.1g | Sugar: 3.5g