Vegan Broccoli Kale Soup With Crispy Chickpeas
Jun 20, 2024 03:56 PM
This Vegan Broccoli Kale Soup is creamy thanks to the addition of tahini. Crispy roasted chickpeas offer lovely texture and flavor.
It’s hard for me to think of another food that is as comforting and heart-mending as soup.
Soup certainly doesn’t heal all wounds, but is sure does help. At least for me. When my heart is heavy, when I’m sick, or when the world seems like an overwhelming place, I crave a warm bowl of soup. It’s a craving, a longing, that I can feel deep in my bones. So deep and so embedded that I can trace it back to childhood.
There are so many things I love about this vegan broccoli kale soup.
It’s incredibly light and just full of fiber, nutrients, veggies, and some healthy fats, too.
The tahini adds just the right amount of creaminess, while crispy, oven-roasted chickpeas add a nice contrast of texture.
It makes the soup feel a bit more filling, too. It’s kind of like having a slice of bread with your soup, but it’s much healthier. Chickpeas add a nice amount of plant-based protein in addition to fiber, manganese, folate, and iron.
Each bowl of this vegan broccoli kale soup has around 410 calories and 22 grams of protein.
Even better, a serving of this soup gives you 14 grams of fiber, which is over HALF of your daily recommended amount! It also gives you 40% of your daily recommended amount of potassium, 110% of vitamin A, 162% of vitamin C, and 38% of iron.
Ingredients:
For the Soup
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 large shallots, diced
- 4 celery stalks, diced
- 1 leek, diced (white and light green parts only)
- 8 cups vegetable broth
- 2 large broccoli heads, chopped
- 1 large zucchini, chopped
- 3 cups chopped kale
- 2 cups chopped spinach
- 1/2 cup tahini
- 1 tablespoon grated fresh ginger
- 1/4 cup parsley, finely chopped
- Sea salt and pepper, to taste
For the Chickpeas
- 1 can chickpeas, rinsed and drained/dried very well
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon ginger
- Pinch of cayenne
- Sea salt and pepper, to taste
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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