vegan kale and chickpea soup

Ingredients

• Servings: 4
• cooking spray
• 1 teaspoon minced garlic
• 1/4 cup minced onion
• 1 quart vegetable broth, divided
• 4 cups chopped kale leaves
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 cube vegetable bouillon (such as edward and sons® gluten-free)
• 1/4 teaspoon curry powder
• 1 cup almond milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• spray the inside of a stockpot with cooking spray; place over medium heat. cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
• stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. reduce heat and simmer until heated through, about 15 minutes. add almond milk and cook until heated through, 2 to 3 minutes.