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Kale-rific Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Kale Soup
Servings: 4
Calories: 540kcal


  • 2 tablespoon olive oil
  • 1 medium onion
  • 1 tsp bay leaf
  • 15 ounce chickpeas (garbanzo beans), canned
  • 6 cup vegetable broth
  • 2 tablespoon soy sauce, gluten free
  • 2 cup, chopped kale
  • 3/4 cup cashews

Serve With

  • 1 medium avocado
  • 2 cup grapes
  • 2 large pita, whole wheat


  • Heat oil in a large stock pot over medium-high.  Chop onion, add to oil along with bay leaf; reduce heat to low; cook until onions caramelize, approximately 20 minutes.
  • Add chickpeas, stock and bring to a boil; reduce heat to simmer and add soy sauce.  Cook for 3 minutes; add kale and cashews; allow kale to soften.  (If using a whole bay leaf, remove it).
  • Top soup with avocado slices and serve with grapes and sliced pita bread.


Calories: 540kcal | Carbohydrates: 64g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1937mg | Fiber: 12g | Sugar: 18g