Chickpea, Almond & Kale Soup
4 cups low sodium vegetable broth
1 cup almond milk
1/2 cup almond butter
1 14.5 oz can of chickpeas, drained (1/2 can smashed, 1/2 can whole)
2 cups kale, chopped
Pantry Ingredients & Extras:
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon sea salt
Black pepper, to taste
Large dash cayenne pepper (or more if you like it spicy!)
Divide Chickpeas into 2 bowls
Smash the chickpeas with a fork in 1 of the bowls and leave the others whole
Combine Vegetable Broth, Almond Milk, Smashed and Whole Chickpea's, Bay Leaf and all spices
Bring to a boil
Reduce and simmer for 30 minutes
Add Kale to the simmer soup for 2 minutes before serving
*Tasting Tip: Feel free to add more seasoning or adjust the almond butter ratio for a creamier soup. Get creative and even switch out the greens if kale isn't your thing.
Pairs Well With
This was the "5 Ingredient Challenge" recipe for Episode 4 of The Vegan Roadie in St. Louis, MO.
It was a cold and rainy day filming at the famous St. Louis Arch, so a soup seemed like the perfect 5IC recipe for this episode. I love the almond butter in this (but you could use cashew or even peanut butter). It adds a creamy texture to the soup giving it a nice rich flavor and makes this a true comfort food. You could also add more cayenne pepper for some more heat, if you like that sorta thing (which I do!). The possibilities are endless...AND delicious!
Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit