How to make low-carb kale and chickpea soup

Print this recipe
This delicious soup recipe is so easy to make — and it uses ingredients you probably always have on hand. Best of all, it’s low in carbs and full of flavor.
The chickpeas here add some carbs, but they also make the soup hearty and satisfying. If you want to make it even lower in carbs, leave out the chickpeas and add a diced cooked chicken breast instead.
Advertisement
Cooktop Cove
Low-Carb Kale and Chickpea Soup
4
15 minutes
25 minutes
40 minutes
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon cinnamon
6 cups vegetable broth
1 (28-ounce) can diced tomatoes, with juice
1 head cauliflower, chopped
2 carrots, peeled and diced
1 teaspoon kosher salt
4 cups chopped kale leaves
1 (15-ounce) cans chickpeas, drained and rinsed
Heat the oil in a stockpot or Dutch oven over medium heat. Add the onion and garlic. Cook, stirring frequently, until softened, about 5 minutes.
Add the cumin, coriander and cinnamon. Cook, stirring, 1 minute more.
Add the broth, tomatoes (along with their juice), cauliflower, carrots and salt and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, until the vegetables are tender.
Add the kale and chickpeas. Simmer until the kale is wilted, about 5 minutes more. Serve hot.
Advertisement
Resources
Print this recipe

July 11   ·  
Advertisement
July 10   ·  
July 9   ·  
Casseroles are a simple way to feed several people at once. Here are some classic one-dish recipes that will make dinner memorable for your family.
June 18   ·  
By now, you are probably familiar with how well the Magic Eraser works, but the little miracle sponges can cost quite a penny...
July 9   ·  
Not sure what to do with your browning bananas? Check this out!
July 12   ·