Cooktop Cove: How to make low-carb kale and chickpea soup
By Robin Donovan
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.
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.