Chick Pea Kale Garlic Soup

This is one of the easiest, simplest soup recipes I make, yet it is one of the most nutritious and comforting. I’m especially fond of it when I have a cold for all the yummy, garlicky goodness.

Chick Pea Kale Garlic Soup

4 cups of chopped and steamed kale
2 tbsp of extra virgin olive oil
1 medium white or yellow onion, diced
6-8 cloves of garlic, minced
2 cups of cooked or canned chick peas
6 cups of Vegetable stock or 2 bouillon cubes with water
1 tsp sea salt
1 tsp fresh black pepper
1 tsp of fresh or 1 tbsp dry thyme
Splash of soymilk (optional)

1. Steam chopped kale and set aside
2. Warm olive oil in a soup pot on medium high heat
3. Saute diced onions for 5 minutes, stirring often then add garlic and saute for 2-3 minutes
4. Once they’re both soft add the vegetable stock, chick peas and kale
5. Bring to a boil then reduce heat and simmer, partially covered for at least 20-30 minutes
6. Add salt, pepper and thyme
7. Add soymilk if you prefer the soup cloudy and want to cut down the pungent ‘garlicky’ taste into a softer flavor

Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: 4 bowls




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