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!
- 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
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it begins to soften.
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Stir in the garlic, curry powder and ground cumin. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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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.
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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.
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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.
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Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.