Description
This Creamy Tuscan Chickpea Soup is a hearty, comforting dish bursting with Mediterranean flavors. Featuring tender chickpeas, earthy kale, and creamy coconut cream, it’s a nourishing and satisfying vegan soup perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry Items & Spices
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liters) vegetable stock
- Salt and freshly ground black pepper to taste
Dairy Alternatives
- 1 cup (250 ml) coconut cream
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté until softened and fragrant, about 5-7 minutes.
- Season and Add Ingredients: Stir in the finely chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Cook for another 1-2 minutes until aromatic. Then add the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend Soup: For a creamier texture, carefully blend a portion of the soup using an immersion blender or transfer some of the soup to a blender. Return the blended portion to the pot and stir well to combine.
- Stir in Remaining Ingredients: Add the coconut cream, sundried tomatoes, and black kale to the pot. Stir and simmer for an additional 5-7 minutes until the kale is wilted and the soup is heated through.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- For a thicker soup, blend more of the soup before adding kale and coconut cream.
- You can substitute coconut cream with heavy cream or cashew cream for a different flavor profile.
- Adjust the red chili flakes to your desired level of spiciness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- To make it gluten-free, ensure your vegetable stock is gluten-free.
