Prep Time:
Yield: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:
- 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.
- 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:
- 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.
- 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.
- Turn the soup off the heat and stir in the spinach, ginger, parsley, and tahini.
- Blend the soup in batches until smooth and creamy.
- Top with the chickpeas, parsley, and a swirl of olive oil. Enjoy!