Chickpea Kale and Fire Roasted Tomato Soup
User Reviews
5
Chickpea Kale and Fire Roasted Tomato Soup
Description
Starting by sautéing onion, fennel, leek, and salt in olive oil until soft and translucent forms the flavor base for this soup. Chickpeas—either cooked from soaked dry or rinsed canned—are combined with fire roasted tomatoes, water, vegetable stock, and a blend of smoked paprika, granulated garlic, turmeric, oregano, crushed red pepper, and black pepper. The mixture is brought to a boil and then simmered uncovered, allowing it to reduce and thicken, which intensifies the flavors.
Adding kale toward the end ensures it wilts without losing its texture or vibrant color, contributing a fresh, leafy component to the soup. The result is a rich, flavorful vegetarian soup that balances smoky and earthy spices with bright fire roasted tomatoes and hearty chickpeas.
This recipe calls for a large saucepot and allows seasoning adjustments after cooking, offering flexibility in heat level and saltiness to suit individual preferences.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 1 bulb fennel diced (bulb only)
- 1 leek leek rinsed and diced (for instructions on cleaning leeks click here)
- 1 1/2 teaspoons salt if salt sensitive you may use less to taste
- 3 1/2 cups chickpeas soaked and cooked or canned, drained and rinsed
- 1 3/4 cups tomatoes home cooked or canned, fire roasted, diced
- 1 1/4 cups water
- 2 cups vegetable stock
- 4 teaspoons smoked paprika
- 2 teaspoons granulated garlic
- 2 teaspoons Turmeric
- 1 teaspoon oregano dried
- 1/2 teaspoon crushed red pepper more or less to taste - I usually add a bit more because we like spice
- 1/4 teaspoon black pepper
- 1 bunch kale de-stemmed and chopped or torn into bite sized pieces
Instructions
- Heat the olive oil in a large saucepot over medium high heat. Add the onion, fennel, leek and salt. Cook until soft and translucent.
- Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced.
- Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired-- more red pepper for heat, and more salt if desired.
Notes
- A large saucepot is recommended to accommodate the ingredients and allow for proper simmering.
- Adjust crushed red pepper and salt to taste to control the soup’s spiciness and seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 793mg | 33% |
| Potassium | 502mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 27.8mg | 31% |
| Calcium | 106mg | 11% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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