Creamy Vegan Kale And Chickpea Dinner Soup Recipe

About this recipe

This hearty and creamy vegan soup combines tender kale, protein-packed chickpeas, and a touch of curry for a flavorful dinner solution. Perfect for those seeking a comforting, plant-based meal.

Ingredients

• 100 g Kale Leaf
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 180 ml Alt Co Almond Milk
• 141 g Pam Grilling Grillades Cooking Spray
• 250 g Spinach - Chopped
• 200 g Urban Platter Vegetable Bouillon And Broth Powder
• 50 g Sakthi Curry Powder

Instructions

1. 1. Spray the inside of a stockpot with cooking spray and place it over medium heat. Add 1 teaspoon of minced garlic and cook, stirring, until lightly browned, about 2 to 3 minutes.
2. 2. Add 1/4 cup of finely chopped onion and 2 tablespoons of vegetable broth to the pot. Cook and stir until the onion becomes translucent, about 5 to 10 minutes.
3. 3. Stir in 4 cups of chopped spinach and cook until slightly wilted, about 2 to 3 minutes.
4. 4. Add 1 can (about 400 g) of chickpeas, the remaining vegetable broth (about 3 3/4 cups), 1 tablespoon of vegetable bouillon powder, and 1/4 teaspoon of curry powder. Bring the mixture to a boil.
5. 5. Reduce the heat to low and let the soup simmer until all the ingredients are heated through and the flavors meld, about 15 minutes.
6. 6. Stir in 1 cup of almond milk and cook for an additional 2 to 3 minutes until the soup is creamy and warmed through.
7. 7. Serve the soup hot, garnished with additional kale or a sprinkle of curry powder if desired.