Easy Chickpea Soup with Potatoes, Carrots & Kale recipe

This Easy Chickpea Soup is a hearty, nourishing dish packed with protein-rich chickpeas, tender potatoes, sweet carrots, and vibrant kale. It’s a simple yet flavorful soup that comes together quickly, making it perfect for busy weeknights or meal prep. The combination of fresh rosemary, parmesan, and a squeeze of lemon adds a delicious depth of flavor.

Ingredients

• Olive Oil – Helps to sauté the vegetables and enhances the flavors of the soup.
• Onion – Adds a mild sweetness and depth to the soup.
• Carrots – Contributes natural sweetness and color while adding texture.
• Garlic – Infuses the soup with a bold, aromatic flavor.
• Kosher Salt & Black Pepper – Essential seasonings to bring out the best flavors.
• Vegetable Broth – Creates a flavorful base and keeps the soup vegetarian-friendly.
• Chickpeas – The protein-packed star of the dish, making the soup hearty and filling.
• Potatoes – Adds a creamy texture and extra substance to the soup.
• Fresh Rosemary – Brings an earthy, herbaceous note to complement the flavors.
• Curly Kale – Adds a boost of nutrients and a slight chewiness for texture.
• Parmesan Cheese – Enhances the richness of the soup with a nutty, salty bite.
• Lemon Juice – Brightens up the dish and balances the flavors.
• Parsley – Adds a fresh, herbaceous finish.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.

Step 2: Add the Carrots and Garlic

Stir in the diced carrots and cook for another 2-3 minutes. Add the minced garlic, salt, and black pepper, and sauté for 30 seconds until fragrant.

Step 3: Simmer the Soup

Pour in the vegetable broth, followed by the chickpeas, diced potatoes, and a sprig of fresh rosemary. Bring the soup to a boil, then reduce the heat and let it simmer partially covered for 15-20 minutes, or until the potatoes are tender.

Step 4: Blend for Creaminess

Remove the rosemary sprig and carefully transfer half of the soup to a blender. Blend until smooth, then pour it back into the pot to create a thicker, creamier consistency while still keeping some texture.

Step 5: Add Kale and Final Touches

Stir in the chopped kale and let it simmer for a couple of minutes, allowing the greens to wilt. Add the grated Parmesan cheese, fresh lemon juice, and chopped parsley for an extra boost of flavor.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with extra Parmesan and parsley. Serve warm and enjoy!

this Recipe

How to Serve

This Chickpea Soup with Potatoes, Carrots & Kale is best enjoyed:

• With crusty bread – Perfect for soaking up the flavorful broth.
• Topped with extra parmesan – A sprinkle of freshly grated cheese adds a rich, nutty bite.
• Alongside a simple salad – A fresh green salad complements the hearty soup beautifully.

Make Over

Make Ahead

• Prepare the soup a day in advance and store it in the fridge. The flavors will deepen overnight, making it even tastier the next day.

Storing

• Store cooled soup in an airtight container in the refrigerator for up to 4 days.
• Do not store with extra Parmesan—add fresh cheese when reheating.

Reheating

• Stovetop: Warm over low to medium heat, stirring occasionally until heated through.
• Microwave: Heat in 1-minute intervals, stirring between each, until warm.

Frequently Asked Questions

Can I make this soup vegan?
Yes! Simply omit the Parmesan cheese and use nutritional yeast for a similar umami flavor.

Can I use a different type of potato?
Absolutely. Yukon Gold or Russet potatoes work best, but red potatoes can also be used for a firmer texture.

Can I freeze this soup?
Yes, this soup freezes well for up to one month. Store it in individual portions for easier thawing.

This Easy Chickpea Soup with Potatoes, Carrots & Kale is a simple yet satisfying meal that’s packed with flavor, nutrition, and comfort—perfect for any season!

Print