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Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- ½ lb (225 g) potatoes, peeled and cubed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- ½ cup (30 g) sundried tomatoes, chopped
- 2 cups (75 g) black kale (cavolo nero), chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
- Stir in garlic, Italian seasoning, and red chili flakes. Cook for another minute.
- Mix in tomato paste, chickpeas, potatoes, and vegetable stock. Bring to a boil, then simmer until potatoes are tender.
- Blend a portion of the soup until smooth and return it to the pot.
- Add coconut cream, sundried tomatoes, and black kale. Simmer until the kale wilts.
- Adjust seasoning with salt and pepper. Serve hot with bread.
Notes
For more heat, add extra red chili flakes.
Blend to your preferred consistency for texture.
Spinach can be substituted for kale if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 500
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0