Soup: Chickpea and Kale Soup

Soup: Chickpea and Kale Soup

Gluten-free, vegan-friendly

Serves: 4


  • 2 tbsp cold-pressed olive oil
  • 1 small onion, finely diced
  • 3 stalks celery, sliced
  • 2 cloves garlic, chopped
  • 400 g can chickpeas, drained, rinsed
  • 1 medium potato, cut into 2-cm cubes
  • 800 ml home-made chicken or vegetable stock
  • 1 bay leaf (fresh or dried)
  • 4 leaves kale, finely sliced (use 1 large leek if kale not in season)
  • Himalayan salt or Celtic sea salt
  • freshly ground black pepper, to taste


  1. Gently heat olive oil and add onion and celery. Cook gently over medium heat until soft.
  2. Add garlic and cook, stirring for 30 seconds.
  3. Add chickpeas and potato and cook, stirring for 1 minute.
  4. Add stock and bay leaf to pot, cover and simmer for 15 minutes or until potato is soft. Then add kale and cook for about 2 to 3 minutes.

Tip: I like to eat my soup as a broth but you can remove the bay leaf, and purée to desired consistency (in batches if necessary) in food processor. Make sure you use vegetable stock to make this vegan-friendly.