kale and chickpea soup

kale and chickpea soup

Feb 9 2021


20 mn

Serves 5

Monday is always soup night in my house, it helps us to eats loads of veggies in one serving an dit is always relatively easy to prepare. Plus i lovemaking extra so I can have a yummy lunch the day after... My secret to get the kids excited about this is to make some sort of croutons or toasts or something crunchy. This makes the whole experience more fun for them, go figure!


  • 1 onion
  • 2 carrots
  • 3 celery stalks
  • 2 cups of cauliflower florets
  • 1 15 oz can of chickpeas
  • 1 bunch of kale ( I used the curly one)
  • 4-6 cups of veggie stock
  • Salt and pepper to taste ( I used 1 tsp of each to start)
  • 2-3 tbsp of olive oil
  • Optional: parmesan ( or vegna parm), croutons, baguette, toast,....



Peel and chop the carrots, cut the onion and the celery as well, and mince the garlic. Wash the kale, remove the stems and roughly chop.

In a large pot, heat up the olive oil and cook the carrots, celery, onion and garlic for 3-5 minutes. Stir frequently and keep an eye on it so it does not burn. When fragrant add the stock and cauliflower and the drained chickpeas. Add the salt and pepper. Bring to a boil, then simmer for 8-10 minutes until veggies are cooked. I like mine al dente so 8 minutes is enough. Keep going for a few more minutes if you want them more soft.

Add in the kale for 1 more minute until wilted. Taste and adapt seasoning and enjoy!

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