This vibrant chickpea kale soup is made with a creamy blended broth, juicy tomatoes, and a touch of curry. It's absolutely delicious, and super easy to whip up!
I just love soups like this! And by "like this," I mean soups that taste rich and almost indulgent, but are actually made from all super-wholesome ingredients. We're talking about soups like my red lentil butternut squash soup, smoky navy bean soup, and Tuscan kale soup.
This particular soup is very hearty, and made with a thick base that's downright creamy. It's also flavor-packed, with seasonings like garlic and curry powder. But check out what it's made from. Kale! Chickpeas! Tomatoes! Really, it's all good stuff.
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Ingredients You'll Need
- Olive oil. You can swap this out with another high heat oil, such as avocado oil, coconut oil, or corn oil, if you'd like.
- Onion.
- Garlic.
- Spices. You'll just need some curry powder and ground cumin.
- Vegetable broth.
- Chickpeas. We're keeping things simple and using canned chickpeas for this recipe. If you like to cook your chickpeas from scratch, go for it! You'll need about four cups.
- Canned diced tomatoes.
- Kale. The recipe calls for curly kale, but don't feel limited by this. You're welcome to use other varieties like red kale or Tuscan kale if you'd like.
- Lemon juice. Freshly squeezed juice will give your soup the best flavor. Please don't use bottled!
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by heating your oil in a large pot. Add diced onion and cook it for a few minutes, until it starts to soften.
Now add minced garlic, along with your spices. Sauté the mixture briefly, just until the garlic and spices become very fragrant.
Add your broth, chickpeas, and diced tomatoes to the pot. Bring everything to a boil, then let the soup simmer for about ten minutes.
After ten minutes, blend about half of the soup. You can do this using an immersion blender, as shown in the photo above, or by carefully transferring it to a blender.
Tip: For a creamier soup, blend more than half of it — you can even blend all of it! For chunkier soup, blend less than half, or skip blending altogether.
Add chopped kale to the pot. You might need to add it in batches, stirring in a handful at a time, until it wilts, before adding more.
Remove the pot from heat and stir in some lemon juice, then season the soup with salt and pepper to taste.
Your curried chickpea and kale soup is ready to enjoy! Ladle it into bowls and dig in.
Tip: This is a thick, chunky soup — it's almost a stew! Feel free to add more liquid if you prefer a brothier soup.
Leftovers & Storage
Leftover chickpea kale soup will keep in an airtight container in the refrigerator for about four days, or in the freezer for about three months.
More Soup Recipes
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📖 Recipe
Creamy Curried Chickpea & Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 (15.5 ounce/439 gram) cans chickpeas, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 medium bunch curly kale, stems removed and leaves roughly chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it begins to soften.
- Stir in the garlic, curry powder and ground cumin. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, chickpeas, and diced tomatoes. Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for 10 minutes.
- Remove the pot from heat. Blend about half of the soup, either using an immersion blender, or by carefully transferring it to a blender, blending, then returning it to the pot.
- Place the pot back over high heat and bring the soup to a boil. Lower the heat until the soup is at a simmer, then stir in the kale. Let the soup continue simmering until the kale is fully wilted, about 10 mintues.
- Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
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Soup was delicious! I sautéed fresh grated ginger with the onions and added Creole seasoning and thyme at the end. I omitted the lemon too :)
Do you think if I substitute spinach for Kale, it should be just as yummy?
I think it will be delicious! The spinach should cook much quicker than the kale, so keep an eye on it.
How long will this soup keep in the refrigerator?
It should be good for about 4 days.
This was delicious, creamy, satisfying. It hit all the buttons.
love this recipe and make it all the time - it's quick and easy but full of flavor. We've had non vegan family fall in love with it too!
Such yummy flavour combinations!
Nourishing Amelia | Food, Health and Lifestyle Blogger
I'd love to try this, but you have 4 cups of vegetable broth listed twice. Is that a typo, or do you need 8 cups?
Do you mean a total of 8 cups veggie broth. You have it down twice.
Oops! It's just 4 cups. I just updated the recipe. Thank you for catching that!
still has it listed 2x
This sounds fabulous! I love how soft kale gets when it's sitting in warm broth like this.