Easy Chickpea Soup with Potatoes, Carrots & Kale

4.89 from 26 votes

Easy Chickpea Soup with Potatoes, Carrots & Kale

Pureeing half this chickpea soup gives you a healthy creamy broth with chickpeas, carrots and potatoes that’s fragrant with rosemary, garlic and Parmesan.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 onion roughly chopped
2 medium carrots diced
3 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low sodium vegetable broth
2 15- ounce cans chickpeas drained and rinsed
1 cup diced peeled potatoes (either russet or Yukon gold potatoes)
1 sprig fresh rosemary
1 cup chopped curly kale
1/4 cup grated Parmesan plus more for serving
Juice of 1 lemon
1 tablespoon chopped parsley plus more for serving

Instructions

Heat the olive oil in a large saucepan over medium heat. Sauté the onions until they turn soft and translucent, about 5 minutes.
Add the carrots. Continue cooking for 2-3 minutes.
Then stir in the garlic, salt and pepper, sautéing for 30 seconds until fragrant.
Pour in the vegetable broth, chickpeas, potatoes and rosemary. Bring to a boil, reduce the heat and simmer with the lid partially covering the pot for 15-20 minutes until the potatoes are tender.
Remove the rosemary sprigs. Carefully transfer half the soup to a blender and puree.
Pour the pureed soup back into the soup in the pot. Add the kale and simmer on low for a couple minutes to wilt the greens.
Stir in the Parmesan, lemon juice and parsley.
Top each bowl with additional Parmesan and parsley before serving.

Notes

If you don't need the soup to be vegetarian, you can substitute with low-sodium chicken broth.

To make the soup vegan, omit the Parmesan and sprinkle the bowls of soup with nutritional yeast.

Make sure to use a blender to puree half the soup and not an immersion blender.

For leftovers, let the soup cool to room temperature before transferring to an airtight container. You can store it in the fridge up to 4 days. Warm it in a pot on the stove over low to medium heat or in the microwave. You can freeze the soup up to 1 month. Divide it into portion sizes for easier thawing.

Nutrition