Chickpea Kale Soup
Soup is my favorite food as a whole. I can take or leave pretty much anything else (besides peanut butter), but give me a bowl of delicious soup and I'm happy. Happier if there's a chunk of bread involved too. Growing up, chicken soup was the gold standard, but these days I'm switching my chicken for chickpeas and making this vegan chickpea kale soup that is just as comforting.
Come to think of it, there's loads of ways we can make simple swaps to reduce our meat intake - here are a few of my fave tips:
Simple plant-based swap #1:
If you're making tacos, try using crumbled tempeh instead of meat! Pile on your fave toppings and you might not even taste a difference.
Simple plant-based swap #2:
Making a spaghetti sauce? swap out 1/2 the meat for cooked brown or green lentils, or go full lentils, and add some hearty mushrooms in there!
Simple plant-based swap #3:
Stirring up a pot of soup? Add in a can of beans to bulk it up, and reduce or cut out the meat! You'll be satisfied, AND save money. That's a double win!
What are your top plant-based swaps or tips to add a bit more plant into your lives?
Chickpea Kale Soup
Author: Micah Siva
Total time: 30 minutes
1 tbsp olive oil
1 white onion, chopped
2 cloves garlic, chopped
Pinch red chilli flakes
1 tsp coriander
2 carrots, chopped
2 stalks celery, chopped
Pinch sea salt
1, 15oz tin chickpeas, drained (400g)
6 cups vegetable broth
2-3 handfuls chopped kale, chard, or spinach
1 handful chopped parsley or dill
Juice of 1 lemon
In a large pot, heat oil over medium heat. Add onion, garlic, coriander and chilli flakes. Cook until until begin to sweat (304 minutes)
Add carrots, celery, chickpeas, and stock. Bring to a boil, and let simmer for 20-25 minutes - the longer the better!
Reduce heat, and add in kale and herbs.
Add in lemon juice.
Serve, and enjoy!