Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 2

Add the garlic, Italian seasoning, and red chili flakes and cook for another minute.

Step 3

Stir in the tomato paste, and then add the chickpeas, potatoes, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.

Step 4

If you want your soup to be creamier, remove a portion of the soup and blend until smooth, then return it to the pot.

Step 5

Stir in the coconut cream, sundried toamtoes and black kale. Simmer for another 3-5 minutes or until the kale is wilted.

Step 6

Adjust the seasoning to taste and serve hot with a chunk of your favorite crusty bread.