top of page
Search
Writer's pictureWinona Chen

Creamy Kale and Garbanzo Bean Soup


It seems like life these days is changing by the hour, and that we are living in uncertain times during this COVID-19 health crisis. It's been hard on a lot of folks; financially, mentally, physically and emotionally. These days it's so important to do what we can, even if it's in small ways, to care for ourselves and care for those around us. Remember to give thanks for the little gifts in life; a pretty sunrise, a funny meme, or maybe just taking a calm moment to breath. Through it all, let's keep our humanity; live with compassion and gratitude.


I was inspired by a post from @thefirstmess on Instagram, if you're looking for plant based recipes and inspiration definitely check out Laura's page. I made this soup the other night, it was a perfect quick week night soup, fast and very easy to make. And dare I say comforting??? We could all use a little comfort these days. For a vegan version use vegetable stock. :)


Ingredients:

- 1-2 Tbsp Safflower Oil or Coconut Oil

- 1 Onion, diced

- 1-1.5 Medium Carrot, diced (I like rainbow carrots)

- 2 Cloves Garlic, minced

- 1/2 Tsp - 1 Tsp Aleppo Pepper (or Chili Flakes)

- 1 Fresh Sprig of Rosemary, leaves chopped (or use 1/2 Tbsp dried rosemary)

- 1/2 Lemon, juice squeezed

- 2 - 15oz cans of Garbanzo Beans, drained and rinsed

- 4 Cups Chicken Stock, Bone Broth, or Vegetable Stock

- 3 Cups packed chopped kale

Salt and Pepper to taste

Lemon essence olive oil, optional

Chopped cilantro, optional


Directions:

1. Heat the oil in a medium sized pot on medium-high heat. Add in the onions and carrots, stirring from time to time until the onions are translucent, roughly 5 minutes.

2. Add in garlic, Aleppo Pepper (or Chili Flakes) and rosemary and cook until fragrant, approx 30 seconds, then add in the garbanzo beans and cook, stirring occassionally for about 5 minutes.

3. Add in the stock, stirring, then bring to a boil, boil for about 5 minutes.

4. Turn the heat off temporarily and transfer 1/2 of the soup into a blender. Blend on low-medium speed, gradually increasing until everything is liquified. Add this back into the rest of the soup in the pot.

5. Squeeze 1/2 lemon into the soup and bring back to a boil on medium-high heat, then add the kale, cooking here for about 3-5minutes or until all the kale has softened into the soup. Season with salt and pepper to taste, then garnish with fresh chopped cilantro.

6. *Feel free to drizzle lemon essence olive oil or pepper essence oil on top! YUM

18 views0 comments

Recent Posts

See All

Comentarios


bottom of page