A Wonderful Treat for Visitors! Brownies with a mint layer on top, followed by an additional coating of chocolate. Rich!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 teaspoon minced garlic
- ¼ cup minced onion
- 1 quart vegetable broth, divided
- 4 cups chopped kale leaves
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
- ¼ teaspoon curry powder
- 1 cup almond milk
Instructions
- Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
- Soy milk can be substituted for almond milk if desired.
Reviews
Loved this recipe! I had all the ingredients on hand (a rarity) and added some mushrooms!
My go to soup, I make it alot and is very filling.
I do not adhere to a true vegan diet, but I always look for good vegetable-based recipes and tweak if needed. This soup sounded great, and it was. I did sub low-salt chicken stock for the vegetable stock and bouillon cube, and coconut milk for the almond milk (personal preference). The result was satisfying and filling; loved the blend of flavors. I’ll make it again.
This recipe is so easy and flavorful! My only substitution was Oat milk ( what I had on hand) instead of almond milk and I also added some chopped carrots and some extra curry. I made it for my vegan children, but I enjoyed it as well. I will definitely be making this again!
I loved this! The almond milk gave it just a touch of sweetness.
This is really easy to make and it is so good. I did not change anything in the recipe.
The broth has a good flavor. You can vary the ingredients by using other kinds of beans. I like the great northerns.
Doubled the curry. Added two carrots and two celery stalks. And a quarter cup of quinoa. Delicious.
What a pleasure to make such a great dish. After making the substitutions mentioned previously I added a cup each of carrots, celery, small pasta, potatoes, a tin of corn and a little corn starch to make it thicken. I served this with a slice of multi-grain bread. Everyone had seconds. Thanks to you and your reviewers.
I used 1 teaspoon of curry powder and a little bit of red pepper because we like our food spicy. I thought it was delicious, and so easy.
Love it! super easy to make and it taste so good. I added kale AND spinach though.
One of my favorite soups to make. So easy and tastes wonderful as is. The only thing I add is chopped carrots.
I used less vegetable broth to lower the sodium. Also added pepper.
My entire family loved this! I doubled the curry and still found it on the mild side.
I substituted a leek for the onion (needed to be used!) and rice milk for the almond milk. My 12 month old loved it! I also doubled the curry spice, as we all enjoy curry flavor. Will make again!
I follow the recipe pretty close, except I made it my Cuisinart Pressure Cooker. I sauted the garlic then the onion in vegetable spray, then added 2 thinly sliced carrots and 3 stalks of celery with leaves, thinly sliced along with the washed and chopped kale. I poured in the vegetable broth and cooked it at low pressure for 7 minutes. After releasing the pressure I set the cooker to simmer and added the chickpeas and almond milk. I didn’t have any curry, so I added some ground pepper, 1/2 teaspoon Ceylon cinnamon, 1/2 teaspoon cumin, and a good turn of Himalayan Pink Salk Flakes. The soup was delicious and didn’t taste like kale.
so good, i used chicken broth (not a vegan or vegetarian) because that’s what i had, and i added celery
OMG I love this soup. simple to make and so tasty.
Absolutely delicious! Used a bag of Baby Kale Blend (that’s all I had) which consisted of baby kale, spinach, baby swiss chard, and some other mixed greens and came out tasting fantastic. Next time I’ll double the recipe, got to have more! This is light and satisfying, great for lunch.
Simple to prepare, and quick prep. This is one of my go to meals when time is limited.
I used 2 cans White Kidney Beans. Added chopped carrots and finely choped celery. I also doubled the curry powder and added 2 Tabelspoons Quinoa and a little seaweed (Emerald Cove, Pacific Wakame). Next time I will add barley. I really like the addition of almond milk. I used plain pure almond milk called “Malk” (3 Ingredients Filtered Water Organic Almonds, & Himalayan Salt). Thanks for the recipe! Will make again.