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Easy Chickpea Soup with Potatoes, Carrots & Kale Recipe

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4.2 from 2 reviews

This Easy Chickpea Soup with Potatoes, Carrots & Kale is a comforting and nutritious meal, perfect for any day of the week. Featuring tender potatoes, hearty chickpeas, fresh kale, and flavorful herbs, this soup is both satisfying and simple to prepare. The blend of pureed and chunky textures enhances its creamy consistency without cream, making it a healthy and delicious option for a wholesome lunch or dinner.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups low sodium vegetable broth

Main Ingredients

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup diced peeled potatoes (russet or Yukon gold)
  • 1 sprig fresh rosemary
  • 1 cup chopped curly kale

Finishing Touches

  • 1/4 cup grated Parmesan cheese plus more for serving
  • Juice of 1 lemon
  • 1 tablespoon chopped parsley plus more for serving

Instructions

  1. Sauté Onions: Heat the olive oil in a large saucepan over medium heat. Add the roughly chopped onions and cook until they are soft and translucent, about 5 minutes.
  2. Add Carrots: Stir in the diced carrots and cook for an additional 2 to 3 minutes, allowing them to begin softening.
  3. Add Garlic and Seasoning: Mix in the minced garlic, kosher salt, and black pepper. Sauté for about 30 seconds until the garlic becomes fragrant, careful not to burn it.
  4. Add Broth and Main Ingredients: Pour in the vegetable broth, then add the chickpeas, diced potatoes, and fresh rosemary sprig. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot partially with a lid and cook for 15 to 20 minutes, or until the potatoes are tender.
  5. Remove Rosemary and Puree Half Soup: Remove and discard the rosemary sprig. Carefully transfer half of the soup to a blender and puree until smooth. Return the pureed soup back to the saucepan.
  6. Add Kale and Simmer: Stir in the chopped kale and cook on low heat for a couple of minutes, just until the greens wilt and are tender.
  7. Final Flavoring: Mix in the grated Parmesan cheese, lemon juice, and chopped parsley, stirring well to combine and melt the cheese slightly.
  8. Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and parsley if desired. Serve hot for a delicious, hearty meal.

Notes

  • Using low sodium vegetable broth allows better control over the saltiness of the soup.
  • If you prefer a thicker soup, you can puree more than half the soup before mixing it back in.
  • Substitute kale with spinach or chard if preferred.
  • Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Add a pinch of red pepper flakes for a subtle spicy kick.

Find it online: https://miracooking.com/easy-chickpea-soup-with-potatoes-carrots-and-kale-recipe/