Best 5 Curried Kale Chickpea Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this article, we will provide you with the best recipe for preparing a delicious and nutritious curried kale chickpea soup. This soup is packed with flavor and goodness and is an excellent source of protein, fiber, and vitamins. Whether you are looking for a comforting meal on a cold evening or a healthy and filling lunch, this curried kale chickpea soup is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED KALE & CHICKPEA SOUP



Curried kale & chickpea soup image

Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour

Provided by Anna Glover

Categories     Lunch, Starter, Supper

Time 35m

Number Of Ingredients 14

1 tsp rapeseed or coconut oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
1 sweet potato (about 200g), peeled and cut into 2cm cubes
1 tsp turmeric
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas, rinsed
150ml low-fat coconut milk
500ml vegetable stock (see tip, below)
160g kale, chopped
1 lime, juiced
1 red chilli, finely chopped (optional)

Steps:

  • Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
  • Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

VEGAN KALE AND CHICKPEA SOUP



Vegan Kale and Chickpea Soup image

A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!

Provided by rgansle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 741.1 mg, Sugar 5.5 g

CURRIED POTATO AND CHICKPEA SOUP



Curried Potato and Chickpea Soup image

A wholesome and delicious potato and chickpea soup that is vegan and versatile!

Provided by CdnBugger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ onions, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 tablespoons water, or as needed
8 cups vegetable broth
6 cups peeled and diced sweet potatoes
2 cups peeled and diced white potatoes
2 (15 ounce) cans chickpeas, drained
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
  • Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
  • Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g

CURRIED CHICKPEA SOUP



Curried Chickpea Soup image

This is a great warming soup. I found it in a magazine contest. The woman who created the soup for the contest is Lydia Marrett of Toronto, ON, Canada. She should receive all the praise for this recipe. My family loves it.

Provided by Nana Bev

Categories     Beans

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons minced ginger
2 jalapeno peppers, one with seeds (if you like the heat)
1 sweet red pepper, stem and core removed
6 ripe roma tomatoes, core removed
2 tablespoons vegetable oil
1 cooking onion, finely diced
10 garlic cloves, minced
3 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/4 teaspoon cracked black pepper
1/8 teaspoon turmeric
6 cups vegetable stock
3 cups canned chick-peas, rinsed and drained
1/4 cup mango chutney (I use the mild)
1 (14 ounce) can unsweetened coconut milk, stirred to mix pulp evenly
salt and pepper
1/2 bunch cilantro, chopped (I'm not fond of the taste of fresh cilantro, so I don't use this step)

Steps:

  • Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
  • Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
  • Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
  • I use a hand blender after mashing the chickpeas as we prefer a smoother texture.

Nutrition Facts : Calories 364.4, Fat 21.1, SaturatedFat 13.8, Sodium 375.5, Carbohydrate 39.1, Fiber 7.7, Sugar 3.6, Protein 9.1

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP



Curried Red Lentil, Chickpea and Kale Soup image

Make and share this Curried Red Lentil, Chickpea and Kale Soup recipe from Food.com.

Provided by dianne15

Categories     Lentil

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 17

1 large yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 cup red lentil
1 cup dried garbanzo beans
4 cups vegetable broth
1 (15 ounce) can coconut milk
2 cups kale, washed, trimmed and finely chopped
2 teaspoons curry powder
1 teaspoon mustard
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
1 pinch salt
1/4 cup coconut, shredded
2 tablespoons unsalted peanuts, finely chopped

Steps:

  • Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
  • Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
  • Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
  • Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
  • Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
  • Cover and simmer for 10 minutes.
  • Add garnish of coconut and peanuts when served in bowls.

Nutrition Facts : Calories 573.3, Fat 19.1, SaturatedFat 14.1, Sodium 109.7, Carbohydrate 87.7, Fiber 12.2, Sugar 44.3, Protein 17.4

Tips:

  • To save time, use pre-chopped kale or kale that is already washed and stemmed.
  • If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
  • Feel free to add other vegetables to this soup, such as carrots, celery, or potatoes.
  • If you like a spicy soup, add a pinch of cayenne pepper or red pepper flakes.
  • Serve this soup with a side of crusty bread or crackers.

Conclusion:

This Curried Kale Chickpea Soup is a delicious and healthy way to warm up on a cold day. It's packed with nutritious ingredients like kale, chickpeas, and vegetables, and it's also low in calories and fat. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try.

Related Topics