Sundried Tomato Creamy Kale and Chickpea Soup
Servings 4 servings
Calories 300kcal
Ingredients
- 2 tbsp avocado oil or olive oil 1/2 tbsp onion powder 1/2 tbsp garlic powder 3 large carrots, diced 1 can (15 oz) chickpeas, drained and rinsed 1 bunch lacinato kale, chopped 3/4 cup sundried tomatoes, chopped 1 tbsp italian seasoning 1/8 cup nutritional yeast 64 ounces veggie broth 1 cup full fat coconut milk juice of 1/2 lemon 1/2 tbsp apple cider vinegar sea salt, to taste black pepper, to taste
- 1/2 cup shredded vegan mozzarella or parmesan
Instructions
- in a large pot, heat the avocado oil over medium heat. add the diced carrots, chickpeas, and chopped lacinato kale. sauté for 5-6 minutes, stirring occasionally, until the carrots start to soften and the kale begins to wilt.
- sprinkle in the onion powder, nutritional yeast, garlic powder, italian seasoning, and fresh basil. sauté for another minute, allowing the spices to become fragrant and well distributed.
- add the sundried tomatoes, veggie broth, lemon and full-fat coconut milk to the pot. stir well to combine, then bring the soup to a boil.
- let the soup cook on medium heat for about 35-40 minutes until the carrots are very tender.
- at the end, stir in the apple cider vinegar and vegan parmesan or shredded mozzarella. season the soup with sea salt and black pepper to taste, adjusting as needed.
- taste and adjust anything if necessary. remove from heat and let the soup cool slightly before serving. enjoy!