Vegan Broccoli Kale Soup with Crispy Chickpeas

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

It’s hard for me to think of another food that is as comforting and heart-mending as soup.

Soup certainly doesn’t heal all wounds, but is sure does help. At least for me. When my heart is heavy, when I’m sick, or when the world seems like an overwhelming place, I crave a warm bowl of soup. It’s a craving, a longing, that I can feel deep in my bones. So deep and so embedded that I can trace it back to childhood.

As a kid, all I ever wanted to eat was soup. It was an obsession. My grandmother even nicknamed me Little Soup Girl, and 90 percent of my childhood photos include me sitting at her gingham-clothed table with a bowl of soup in front of me, over-sized spoon in my hand, and smile on my face.

Soup was comforting to me, even then. A silent, savory symbol that someone took the love and care to fix me a meal. A sign that I was loved, and cared for. And home.

I suppose, more than anything, that’s why it’s still so comforting to me now.

Chicken noodle soup reminds me of my childhood, but broccoli soup reminds me of my teenage years.

As I got older, my taste buds developed into, what I perceived to be true at the time, a very complex and elegantly refined palate. Broccoli soup to me was classy and completely unusual the first time I had it. It became a new obsession. To this day, I associate broccoli soup with my mom.

But the creamy, super-cheesy broccoli cheddar version. Especially the kind they served at Panera Bread. I was a teenager when Panera Bread first came to our Jersey town, and it was a huge craze. Particularly due to that cheesy formerly mentioned soup.

My mom and I would go to the mall on a Sunday and window shop and always have lunch at Panera Bread. And I always ordered that soup.

But I don’t quite have that teenage-me metabolism anymore. Know what I mean?

I’m over my Panera Bread phase, but I will never be over my soup obsession. Hence, my healthier version: this Vegan Broccoli Kale Soup.

There are so many things I love about this vegan broccoli kale soup.

It’s incredibly light and just full of fiber, nutrients, veggies, and some healthy fats, too.

The tahini adds just the right amount of creaminess, while crispy, oven-roasted chickpeas add a nice contrast of texture.

It makes the soup feel a bit more filling, too. It’s kind of like having a slice of bread with your soup, but it’s much healthier. Chickpeas add a nice amount of plant-based protein in addition to fiber, manganese, folate, and iron.

Each bowl of this vegan broccoli kale soup has around 410 calories and 22 grams of protein.

Even better, a serving of this soup gives you 14 grams of fiber, which is over HALF of your daily recommended amount! It also gives you 40% of your daily recommended amount of potassium, 110% of vitamin A, 162% of vitamin C, and 38% of iron.

I hope that you enjoy this Vegan Broccoli Kale Soup with Roasted Chickpeas! What is your favorite kind of soup? Is soup a comfort food for you? Let me know in the comments below.

and here’s a few things you may need for this recipe:

Enameled Cast Iron Dutch Oven  //  Imagine Organic Vegetable Broth  //  Artisana Organics Raw Tahini  //  Eden Organic Garbanzo Beans

This post includes affiliate links, but are always products I highly recommend.

Vegan Broccoli Kale Soup with Crispy Chickpeas

★★★★★ 5 from 6 reviews

• Author: Tiffany La Forge
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6-8 1x

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Description

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

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Ingredients

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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

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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!

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