Ingredients
Vegetables and Herbs
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 cup kale, finely chopped
Liquids and Canned Goods
- 2 tbsp avocado oil (or substitute with vegetable oil)
- 1 can (15 oz) chickpeas, drained
- 1 litre vegetable broth
- 2 tbsp lemon juice
Seasoning
- Salt and pepper, to taste
Instructions
- Heat the Oil and Sauté Vegetables: In a large pot, heat the avocado oil over medium-high heat. Add the chopped onion, finely chopped garlic, chopped carrot, and chopped celery. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
- Add Herbs and Chickpeas: Stir in the dried oregano, dried thyme, bay leaves, and drained chickpeas. Season the mixture with a pinch of salt to enhance the flavors.
- Simmer with Broth and Lemon: Pour in the vegetable broth and lemon juice, then bring the soup to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 15 minutes to allow flavors to meld.
- Blend Part of the Soup: Remove the bay leaves from the pot. Using an immersion blender, blend a portion of the soup directly in the pot until it thickens to a creamy consistency. Alternatively, carefully ladle about one-third of the soup into a regular blender, blend until smooth, then return it to the pot, stirring thoroughly to combine.
- Add Kale and Wilt: Stir in the finely chopped kale, cooking for an additional 1 to 2 minutes until the kale wilts and becomes tender but still vibrant green.
- Season to Taste and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy this wholesome golden chickpea soup.
Notes
- For a creamier texture without blending, you can use cooked potatoes to thicken the soup.
- If kale is not available, substitute with spinach or Swiss chard.
- You can add a pinch of red pepper flakes for a slight kick of heat.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Use low-sodium vegetable broth to control salt content according to your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
