Chickpea Kale Curry Soup
User Reviews
4.9
Chickpea Kale Curry Soup
Description
Chickpea Kale Curry Soup brings together simple ingredients and warm spices to form a nourishing, broth-based soup. Sautéed onions, garlic, and ginger provide a fragrant foundation, enhanced by the addition of curry powder, turmeric, and chili powder which are toasted briefly to release their aroma. Diced tomatoes and chickpeas add depth and protein, while sweet potatoes introduce a subtle sweetness and soften with simmering. The leafy kale is stirred in last to retain some texture and color without overcooking.
The flavor balances the earthiness of chickpeas and kale with the bright, slightly spicy notes from the curry and turmeric. The chili powder provides mild heat that can be adjusted to preference. The simmering method develops the flavors and tenderizes all ingredients while maintaining a broth with body.
This soup pairs well with flatbreads or rice for a fuller meal and can be enjoyed as a nutritious lunch or dinner option. Its colorful ingredients and spices make it suitable for those seeking a vegetable-forward dish with moderate spicing.
Substitutions include using chicken stock instead of vegetable broth for non-vegetarian versions, or swapping kale with spinach for a milder green. Sweet potatoes can be replaced with other starchy potatoes if desired. The soup can be made with canned or soaked dried chickpeas.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic fresh, minced
- 1 large onion diced
- 1 teaspoon ginger or 1/4 teaspoon ground ginger, fresh, minced
- 1 tablespoon curry powder
- 1 teaspoon Turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 oz can diced tomatoes fire roasted if you happen to have them are a delicious touch!
- 1 lb sweet potato
- 1 oz can chickpeas drained and rinsed
- 6 cups vegetable broth
- 1 bunch kale fresh, chopped
- Parmesan Cheese optional to top with
Instructions
- Heat oil in large soup pot or dutch oven over medium heat.
- Add the onion, garlic, and ginger and saute until onions are soft and transparent, about 4 minutes.
- Meanwhile, peel potatoes and cut them into 1-inch cubes and drain and rinse the chickpeas.
- Add the curry, turmeric, chili powder, and salt to the onions and stir to toast 1- 2 minutes.
- Add the diced tomatoes to the pot and stir to combine. Add the chickepeas, potatoes, and stock.
- Place lid on pot and turn the heat up to medium - high until it all comes to a boil. Once it's boiling, turn the heat to low and then let soup simmer for 20 minutes.
- Add the chopped kale and stir it in soup. Cover pot and let simmer for another 4-5 minutes.
- Serve and enjoy!
Notes
- Vegetable broth can be substituted with chicken stock for a non-vegetarian option.
- Spinach works as an alternative to kale, cooked similarly.
- Russet or other potatoes can replace sweet potatoes, though sweetness will vary.
- Fire-roasted diced tomatoes add extra depth but regular diced tomatoes are fine.
- If using dried chickpeas, soak overnight before cooking to replace canned chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 126kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1575mg | 66% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13426IU | 269% |
| Vitamin C | 31mg | 34% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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