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Bowl of Vegan Creamy Kale Soup with Spicy Roasted Chickpeas with Spoon, Napkin, Drinking Glass and Parsley in the Background
Vegan Creamy Kale Soup with Spicy Roasted Chickpeas
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

You'd never guess this luscious, creamy kale soup is totally dairy-free! The secret is in a silky base made from raw cashews and just a bit of potato. Top with spicy roasted chickpeas for a bowl of cozy vegan deliciousness!

Course: Soup
Cuisine: American
Servings: 4
Calories: 476 kcal
Author: Alissa
For the Spicy Roasted Chickpeas
  • 1 (14 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon salt
For the Creamy Kale Soup
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 4-5 cups vegetable broth
  • 1 cup raw cashews
  • 1 cup diced russet potato
  • ¾ pound curly kale, about 1 medium bunch
  • 1 cup unflavored and unsweetened non-dairy milk
  • 1 ½ tablespoons white wine vinegar
  • Salt and pepper to taste
Make the Spicy Roasted Chickpeas
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.

  2. Place the chickpeas, olive oil, cayenne pepper and salt into a small bowl. Stir to completely coat the chickpeas.

  3. Arrange the chickpeas in an even layer on the baking sheet. Bake until crispy, about 50 minutes, rearranging them 2-3 times during baking to ensure even cooking.

Make the Creamy Kale Soup
  1. While the chickpeas roast, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot add the onion and sauté for about 5 minutes, until soft and translucent.

  2. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.

  3. Add 4 cups of broth to the pot, along with the cashews and potato. Raise the heat and bring the liquid to a simmer.

  4. Lower the heat and allow it to simmer until the potato is very tender, about 20 minutes. 

  5. While the soup simmers, prepare the kale by removing the stems and roughly chopping the leaves.

  6. Remove the pot with the cashew mixture from heat. Transfer the soup to a food processor bowl in batches and blend until completely smooth. Return it to the pot.

  7. Place the pot back over medium heat and bring the liquid to a simmer. Add the kale leaves in batches, allowing each addition to simmer just until they wilt and you have enough room in the pot to add another batch. Push the leaves down with a spoon between batches.

  8. Allow the soup to simmer until the kale is very tender, about 20 minutes.

  9. Transfer the soup again to the food processor bowl, working in batches, and blend it to your desired smoothness. Return it to the pot.

  10. Stir in the milk and vinegar. Thin with an additional cup of broth if desired, and season the soup with salt and pepper to taste. 

  11. Heat the soup back up to a simmer. Remove from heat.

  12. Ladle into bowls and top with the spicy roasted chickpeas. Serve.

Nutrition Facts
Vegan Creamy Kale Soup with Spicy Roasted Chickpeas
Amount Per Serving
Calories 476 Calories from Fat 223
% Daily Value*
Fat 24.8g38%
Saturated Fat 4.3g22%
Sodium 1553mg65%
Potassium 948mg27%
Carbohydrates 54.8g18%
Fiber 8.1g32%
Sugar 4.5g5%
Protein 14g28%
Calcium 220mg22%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.