Vegan Kale and Chickpea Soup recipe
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Ingredients
- cooking spray 1 teaspoon minced garlic ¼ cup minced onion 1 quart vegetable broth, divided 4 cups chopped kale leaves 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free) ¼ teaspoon curry powder 1 cup almond milk
Nutrition Info
- 169.1 caloriescarbohydrate: 31 gcholesterol: : -fat: 2.5 gfiber: 5.9 gprotein: 7.1 gsaturatedFat: 0.2 gservingSize: -sodium: 741.1 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Kale and Chickpea Soup
Directions
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Spray the inside of a stockpot with cooking spray, place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic, cook and stir until onion is translucent, 5 to 10 minutes.
Stir kale into onion mixture, cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder, bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.