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Chickpea & Kale Soup

Course Soup
Cuisine American
Keyword butternut squash, chickpeas, dairy free, kale, lowfat, potatoes, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 349kcal

Ingredients

  • 1 medium onion
  • 2 clove garlic
  • 4 cup, cubes butternut squash
  • 2 large russet potato
  • 1 tablespoon olive oil
  • 2 each cinnamon sticks
  • 2 teaspoon coriander
  • 3 teaspoon cumin, ground
  • 1 can diced tomatoes, canned
  • 5 cup vegetable broth
  • 1 1/2 teaspoon salt
  • 2 can chickpeas (garbanzo beans)
  • 4 cup, chopped kale
  • 1/2 cup cilantro

Instructions

  • Chop onion and mince garlic. Peel and dice squash and potatoes.
  • Heat oil in a large stock pot over medium. Add onion and garlic and sauté for 5 minutes.
  • Stir in cinnamon sticks, coriander and cumin; cook for 2-3 minutes or until the spices have become fragrant.
  • Add undrained tomatoes, broth, squash and potato; bring to boil.
  • Season with salt and reduce heat to a simmer. Cook for 30 minutes or until the squash and potatoes have softened.  Remove cinnamon sticks!
  • Stir in drained garbanzo beans and chopped kale; simmer for 5 minutes. Garnish with cilantro right before serving.

Nutrition

Calories: 349kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 1728mg | Fiber: 13g | Sugar: 6g