Description
This hearty and nutritious chickpea soup is packed with tender potatoes, carrots, and kale in a flavorful broth. Blending part of the soup creates a rich, creamy texture without any dairy. Perfect for a cozy, comforting meal!
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup diced peeled potatoes (Russet or Yukon Gold)
- 1 sprig fresh rosemary
- 1 cup chopped curly kale
- 1/4 cup grated Parmesan, plus more for serving
- Juice of 1 lemon
- 1 tablespoon chopped parsley, plus more for serving
Instructions
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Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
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Add Vegetables: Stir in the carrots and cook for 2-3 minutes. Add garlic, salt, and pepper, sautéing for 30 seconds until fragrant.
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Simmer the Soup: Pour in vegetable broth, chickpeas, potatoes, and rosemary. Bring to a boil, then reduce heat and let simmer, partially covered, for 15-20 minutes until potatoes are tender.
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Blend for Creaminess: Remove the rosemary sprigs. Transfer half of the soup to a blender and puree until smooth. Pour the blended soup back into the pot.
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Add Kale & Finishing Touches: Stir in the kale and let it wilt for a few minutes. Add Parmesan, lemon juice, and parsley.
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Serve: Ladle into bowls and top with additional Parmesan and parsley. Serve warm.
Notes
- Make it Vegan: Omit Parmesan or replace it with nutritional yeast.
- Alternative Broth: Use low-sodium chicken broth if not vegetarian.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Reheating: Warm on the stove over low heat or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g