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vegan broccoli kale soup

Vegan Broccoli Kale Soup with Crispy Chickpeas

  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6-8

Description

This Vegan Broccoli Kale Soup is creamy thanks to the addition of tahini. Crispy roasted chickpeas offer lovely texture and flavor.


Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 large shallots, diced
  • 4 celery stalks, diced
  • 1 leek, diced (white and light green parts only)
  • 8 cups vegetable broth
  • 2 large broccoli heads, chopped
  • 1 large zucchini, chopped
  • 3 cups chopped kale
  • 2 cups chopped spinach
  • 1/2 cup tahini
  • 1 tablespoon grated fresh ginger
  • 1/4 cup parsley, finely chopped
  • Sea salt and pepper, to taste

For the Chickpeas:

  • 1 can chickpeas, rinsed and drained/dried very well
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ginger
  • Pinch of cayenne
  • Sea salt and pepper, to taste

Instructions

For the Roasted Chickpeas:

  1. Rinse and drain the chickpeas. Lay them on paper towels to dry and preheat the oven to 400 degrees. When chickpeas are dry, toss them in a bowl with the olive oil, cumin, paprika, cayenne, ginger, salt, and pepper. Evenly coat and spread out on a greased sheet pan.
  2. Cook the chickpeas in the oven until they are crispy and evenly brown, stirring once or twice to bake evenly, about 30 minutes.

For the Soup:

  1. In a large soup/stock pot, heat 2 tablespoons of olive oil and saute the shallots, celery, leek, and garlic cloves until softened, but not browned. Season with salt and pepper.
  2. Once vegetables are softened, add in the 8 cups of vegetable broth, broccoli, and zucchini. Bring the mixture to a simmer and cook until the broccoli is tender. Add the kale and cook for 5 more minutes.
  3. Turn the soup off the heat and stir in the spinach, ginger, parsley, and tahini.
  4. Blend the soup in batches until smooth and creamy.
  5. Top with the chickpeas, parsley, and a swirl of olive oil. Enjoy!