Vegan Tuscan Kale Chickpea Soup

This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely. Super easy to make and only requires one pot. All vegan + gluten-free.

I’m such a HUGE fan of soup (or at least I use to eat soup almost daily some years ago), so of course, I am really excited to share this recipe with you all. There’s nothing like a hearty veggie soup and this recipe is the epitome of that.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably aware of this delicious soup options that are on our site.

NEED A FEW EASY, DELICIOUS SOUP IDEAS? HERE’S OUR TOP 5!

This Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. 

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days.

This Slow Cooker Loaded Vegan Veggie Soup is the perfect bowl of heartiness for those cold winter days. 

This Tortellini Soup with Chicken + Spinach recipe is just a bowl full of goodness. Jam packed with a ton of savory flavors, this one pot meal is the perfect Fall weather or chilly day go-to for the entire family! 

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

It’s super easy to make.

Done in just 30 minutes.

Only requires ONE pot.

Is completely dairy-free and vegan, yet SO FLAVORFUL!

Comes loaded with other great tasting veggies—like carrots, kale, onions, and corn.

Did I mention that it’s just TOO GOOD TO NOT GRAB A BOWL + ENJOY?

Lately, I’ve been doing a ton of planning, reflecting, and prepping for major changes not just for this blog, but personally as well.

2020 definitely is the start of a fresh decade for me and with that fresh new decade comes a lot of changes which will product growth in many ways.

But if I’m honest, change is TOUGH! Man.

If you’ve ever gone through real changes, then you understand just how insane the process can feel at times.

While our bodies/minds are capable of adapting and re-creating new ways to survive/thrive, it still doesn’t negate the withdrawals that come with change.

BUT, I’m learning that both must exist for there to be real evidence of change. It’s not a bad thing.

So, I say this to encourage anyone who might be going through a personal change and/or detox, whether physically, mentally, or emotionally. Just hang in there.

Stick to that diet. Exercise consistently regardless. Let go of negativity. Walk on the journey to ultimate change, all the way through until you’ve reached your finish line.

Of course, when it comes to Orchids + Sweet Tea, I’ve been planning on a few changes as well.

Nothing that will change for the negative of course. All better ways of showcasing more delicious stuff! Haha.

Since we’re coming around to our 3rd Year Anniversary for the blog, I’m super excited to see where the rest of this journey takes us all—-a better Cannon and all.

WHY AM I SO OBSESSED WITH SOUP?

OK, back to soup now. I just love indulging in a good bowl of soup is my favorite pass time. I thoroughly enjoy eating all kinds of soup and this especially stems from my Jamaican background.

In the Jamaican culture, they often enjoy various soups such as chicken soup, stew peas soup, beef soup, chicken foot soup, fish soup, ‘mannish water’ (goat soup), pigeon peas soup, and the list goes on.

However, from time to time, I enjoy whipping together season-based soups that offer a burst of flavor that is undeniable, much like this Tuscan-inspired soup.

EVER WONDERED WHAT WERE OTHER GREAT HEALTHY GREENS OPTIONS BESIDES KALE?

When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

So let’s dig right into this recipe, shall we?

Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.

Add in the onions, carrots, tomatoes, garlic, and Sauté for 1-2 minutes until slightly softened.

Add in the vegetable broth, water, seasonings/herbs, nutritional yeast, juice of half a lemon, followed by the kale, chickpeas, and a bay leaf, stirring everything until well combined and it begins to boil.

Reduce the heat and let simmer for 20-25 minutes or until veggies are tender.

Once done, remove from heat and serve immediately into prepared bowls and top additional nutritional yeast or diced jalapeños peppers for extra spice.

Enjoy with a homemade garlic bread or crackers.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Vegan Tuscan Kale Chickpea Soup or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

4.75 from 4 votes

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Vegan Tuscan Kale Chickpea Soup

This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely. Super easy to make and only requires one pot. All vegan + gluten-free.

Course: Main Course

Keyword beans, carrots, chickpea, classic, dairy-free, digestion, dinner, easy, food, gluten-free, healthy, healthy bowl, herbs, homemade, indulge, plant-based, recipe, savory, soup, spices, turmeric, vegan, veggies

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Must-Haves:

• 1 (15 oz.) can chickpeas, drained + rinsed
• 4-5 cups fresh kale, chopped  (See Notes!)
• 2 cups grape tomatoes, halved
• 1 medium red onion, finely diced
• 1 large carrot, peeled + diced
• 2-3 garlic cloves, minced
• 2 cups organic vegetable broth (I use Pacific Foods)
• 3 cups fresh water
• juice of 1/2 lemon
• 1-2 Tbsps Extra virgin olive oil (I use California Ranch)

Spices + Herbs:

• 1/2 tsp cumin
• 2 tsps dried oregano (I use McCormick Spice)
• 1 tsp black pepper (I use McCormick Spice)
• 2 tsps dried basil (I use McCormick Spice)
• 2 tsps turmeric
• 1 tsp red pepper flakes (I use McCormick Spice)
• 2 tsps garlic powder (I use McCormick Spice)
• 1 Tbsp Nutritional Yeast + 1 Tbsp if desired!
• 1 tsp sea salt (I use McCormick Spice)
• 1 bay leaf

Instructions:

1. Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.

2. Add in the onions, carrots, tomatoes, garlic, and Sauté for 1-2 minutes until slightly softened.

3. Add in the vegetable broth, water, seasonings/herbs, nutritional yeast, juice of half a lemon, followed by the kale, chickpeas, and a bay leaf, stirring everything until well combined and it begins to boil.

4. Reduce the heat and let simmer for 20-25 minutes or until veggies are tender.

5. Once done, remove from heat and serve immediately into prepared bowls and top additional nutritional yeast or diced jalapeños peppers for extra spice.

6. Enjoy with a homemade garlic bread or crackers (See Notes).

7. Bon Appetit!

Tips | Notes:

NUTRITIONAL YEAST: This is a highly nutritious vegan ingredient that has a ton of benefits. Jam packed with B-Vitamins, Folic Acid, Zinc, and Protein. Taste wise—nutritional yeast has a cheesy, nutty, savory, ‘umami’ flavor.

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.

KALE: If preferred, you can always substitute Kale with Spinach or Collard Greens.

SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.

HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic.

DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.

Vegan Tuscan Kale Chickpea Soup.