Wintery Kale & Chickpea Soup
This is one of those amazing one pot meals that comes as the result of being towards the end of the week with random groceries left in the house. I basically looked through my fridge & pantry & pulled these ingredients together. The result was a warm & hearty bowl of soup that tasted a little like ginger, a little like garam masala, and a lot like winter.
Wintery Kale & Chickpea Soup
Servings: 6 ● Points Plus: 6
Ingredients:
- Large bunch of kale, washed & stems removed
- 2 sweet potatoes, peeled & cut into 1” cubes
- 1 TB olive oil
- 1/2 cup uncooked quinoa, rinsed
- Mushrooms (1-2 cups sliced)
- 1 online, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 TB garam masala
- 1 tsp red pepper flakes
- 1 1/2 TB ginger
- 15 oz can chickpeas, drained & rinsed
- 1/2 tsp salt
- 1/2 tsp black pepper
- hot sauce for topping if desired
- 8 cups water
- 2-4 vegan bouillon cubes, or as many needed on package for 8 cups water
Directions:
1) In a large soup pot, saute the onion, garlic, sweet potato, & carrot with the olive oil for 5 minutes.
2) Add the garam masala, salt, pepper, red pepper, and ginger & saute until fragrant. Add the chickpeas & mushrooms & toss.
3) Add the water, bouillon cubes, & quinoa. Add the kale in bunches & let it wilt into the soup. Bring to a boil & simmer at least 30 minutes. If you have time simmer at least an hour.
4) Top each bowl with a little hot sauce & serve.
