I had this soup at a potluck this weekend and it was amazing. It’s actually not a vegan (or vegetarian) soup, but I veganized it and its so so yummy. Even milo had three bowls. It took about ten minutes to prep it and get it going, then i let it simmer for about 20. So its a great weeknight soup to throw together – with all ingredients I had on hand!
- 1 can chickpeas
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 ounces vegetarian chorizo
- 5 cloves garlic, minced
- 2 1/2 cups water
- 2 cups vegetable broth
- 2 bay leaves
- 1 bunch kale, shredded
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- Dash cayenne pepper
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Place oil in large skillet over medium-high heat. Add onions. Sauté until onions are tender, about three minutes. Add chorizo and garlic. Sauté for about two more minutes. Add tumeric.
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Add water, veg broth, bay leaves and chickpeas. Bring to a boil. Reduce heat.
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Add kale and seasoning. When kale begins to wilt, remove from heat and serve.
