Name: Vegan Kale and Chickpea Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cooking spray -; Minced garlic - 1 teaspoon; Minced onion - ¼ cup; Vegetable broth, divided - 1 quart; Chopped kale leaves - 4 cups; Chickpeas (garbanzo beans), drained and rinsed - 1 (15 ounce) can; Vegetable bouillon (such as Edward and Sons® Gluten-free) - 1 cube; Curry powder - ¼ teaspoon; Almond milk - 1 cup

Ingredients for - Vegan Kale and Chickpea Soup

1. Cooking spray

2. Minced garlic 1 teaspoon

3. Minced onion ¼ cup

4. Vegetable broth, divided 1 quart

5. Chopped kale leaves 4 cups

6. Chickpeas (garbanzo beans), drained and rinsed 1 (15 ounce) can

7. Vegetable bouillon (such as Edward and Sons® Gluten-free) 1 cube

8. Curry powder ¼ teaspoon

9. Almond milk 1 cup

How to cook deliciously - Vegan Kale and Chickpea Soup

1 . Stage

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.

2 . Stage

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.