Kale Chickpea Soup

Kale stands up surprisingly well in soup. Here's a good way to give it a try

Credit: Flickr/Katie Schumm

This delicious and nutritious soup will keep you warm all year long

Green up your soup with a large bunch of kale

Hail kale yet again; the new superfood is here to stay. This is a good, healthy soup that freezes well. The option of garnishing with crispy chorizo will add some excitement.


  • 2 tablespoons grapeseed oil
  • 1 leek white part only, sliced thin
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 large garlic clove minced
  • 1 inch fresh peeled ginger, grated fine
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 large bunch kale, spines removed and chopped
  • 2 – 540ml cans chickpeas, rinsed and drained
  • 5 cups chicken or vegetable stock
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • Sea salt to taste
  • Ground fresh pepper to taste
  • Fresh ground parmesan for garnish


  1. In a 4 quart saucepan heat the oil to medium heat
  2. Add the leek and onion and saute for about 5 minutes until soft
  3. Add the garlic and ginger and continue to cook with the lid on for a further 5 minutes.
  4. Add the cumin, coriander and paprika to the pot along with the chopped kale and drained chickpeas. 
  5. Stir to combine, place the lid on for a few minutes in order for the seasoning to penetrate the kale and chickpeas.
  6. Add the stock to the pot and simmer for 15 minutes.
  7. Stir in the parsley and cilantro and add the sea salt and pepper to taste.
  8. At this point you can serve the soup as is or transfer in batches to a blender for a puree version.  If you choose to leave it chunky, make sure that when you are preparing the kale you cut into thin even shreds in order for the cooking to be even.
  9. Ladle into bowls and garnish with parmesan.

Serves 4-6