Description
A hearty and creamy soup featuring chickpeas, kale, and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 Tbsp unsalted butter
- 2 ribs celery (finely diced)
- 2 carrots (finely diced)
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 Tbsp tomato paste
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- ½ tsp salt
- 2 15-oz cans chickpeas (drained)
- 4 cups vegetable broth
- 1 cup heavy cream (can sub half-and-half or coconut milk)
- 2 cups chopped kale
- 1 Tbsp lemon juice
- To serve: parmesan
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter in a large pan over medium heat. Add 2 ribs celery, 2 carrots, 1 medium yellow onion, and 4 cloves garlic. Cook for 5 minutes, or until onion is soft and translucent.
- Spice It Up: Stir in 2 Tbsp tomato paste, 1 Tbsp finely chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp red pepper flakes, and ½ tsp salt. Continue cooking for 3 minutes, stirring occasionally.
- Cook: Add 2 15-oz cans chickpeas and 4 cups vegetable broth. Cover and cook at a simmer for 10 minutes, until hot.
- Finish: Remove from heat, then stir in 1 cup heavy cream and 2 cups chopped kale. Stir until kale is completely submerged and wilted, about a minute. Stir in 1 Tbsp lemon juice and serve hot, optionally topping each bowl with freshly grated parmesan.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 40mg
Keywords: chickpea soup, kale soup, creamy soup