Vegan Kale and Chickpea Soup Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor to the soup.

Onion: Adds a sweet and savory base to the soup.

Garlic: Provides a pungent and aromatic flavor.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Contributes a citrusy and slightly sweet taste.

Chickpeas: Adds protein and a creamy texture.

Vegetable broth: Forms the base of the soup, adding depth and flavor.

Kale: Adds a nutritious and slightly bitter green element.

Salt: Enhances the overall flavor.

Pepper: Adds a hint of spice and depth.

When sautéing the onion and garlic, ensure you do so over medium heat to avoid burning. Burnt garlic can impart a bitter taste to the soup. Stir frequently and keep an eye on the color; the onion should be translucent and the garlic should be fragrant but not browned.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle sweetness to the soup.

• onion - Substitute with leek: Leeks offer a milder flavor and can add a different texture to the soup.

• garlic - Substitute with shallots: Shallots have a slightly sweeter and milder taste compared to garlic, but still add depth to the flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet and slightly licorice-like flavor that can complement the other spices.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that works well in soups.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds an umami depth and richness to the soup.

• kale - Substitute with spinach: Spinach has a similar nutritional profile and a milder taste that can easily blend into the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spiciness to the soup.

• Allow the soup to cool completely before storing. This helps maintain the texture and flavor of the ingredients.

• Transfer the soup to an airtight container. Glass containers with tight-fitting lids are ideal for preserving freshness.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the kale and chickpeas at their best quality.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container to allow for expansion as the soup freezes.

• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.

• To reheat, thaw the soup in the refrigerator overnight if frozen. This ensures even reheating and maintains the soup's texture.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Avoid boiling to prevent the kale from becoming too soft.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency. Adjust the seasoning with salt and pepper if needed.

• For stovetop reheating:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally, until the soup is heated through, about 5-10 minutes.
  3. If the soup has thickened, add a splash of vegetable broth or water to reach the desired consistency.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in 30-second intervals if needed until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  4. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Pour the soup into your slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. If the soup is too thick, add a bit of vegetable broth or water to adjust the consistency.

• Large pot: Used to cook the soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onion and kale.

• Cutting board: Provides a safe surface for chopping vegetables.

• Garlic press: Useful for mincing the garlic cloves quickly.

• Measuring spoons: Necessary for measuring the olive oil, ground cumin, and ground coriander.

• Can opener: Used to open the can of chickpeas.

• Colander: Handy for draining and rinsing the chickpeas.

• Measuring cup: Used to measure the vegetable broth.

• Ladle: Perfect for serving the soup into bowls.

Prep ingredients in advance: Chop the onion and kale ahead of time and store them in the fridge.

Use canned chickpeas: Opt for canned chickpeas instead of dried to save soaking and cooking time.

Pre-minced garlic: Buy pre-minced garlic to skip the peeling and chopping.

Batch cook: Make a larger batch and freeze portions for quick meals later.

One-pot cooking: Use a single large pot to minimize cleanup time.