Vegan Kale and Chickpea Soup

Name: Vegan Kale and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: cooking spray; 1 teaspoon minced garlic; ¼ 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); ¼ teaspoon curry powder; 1 cup almond milk

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : rgansle

Ingredients

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cooking spray1 teaspoon minced garlic¼ cup minced onion1 quart vegetable broth, divided4 cups chopped kale leaves1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)¼ teaspoon curry powder1 cup almond milk

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Instructions

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Step 1

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.

Step 2

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.