Creamy Curried Chickpea & Kale Soup

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.

How It’s Made

The following 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.

More Soup Recipes

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Creamy Curried Chickpea & Kale Soup

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!

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

1. Coat the bottom of a large pot with the oil and place it over medium heat.

2. Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it begins to soften.

3. Stir in the garlic, curry powder and ground cumin. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.

4. 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.

5. 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.

6. 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.

7. Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.

8. Ladle into bowls and serve.

Nutrition Facts

Creamy Curried Chickpea & Kale Soup

Amount Per Serving (1.5 cups)

Calories 361
Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g5%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Sodium 1152mg48%

Potassium 974mg28%

Carbohydrates 58g19%

Fiber 16g64%

Sugar 14g16%

Protein 17g34%

Vitamin A 7382IU148%

Vitamin C 80mg97%

Calcium 301mg30%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.