How to thicken Marry Me Chickpea Soup with Kale?

For a thicker texture, try: Blending half the soup using an immersion blender. Stirring in ½ cup mashed potatoes or blended cashews . Letting the soup simmer uncovered for 10-15 minutes to reduce liquid.

What to serve with Marry Me Chickpea Soup with Kale?

This soup pairs well with: Toasted sourdough or pita bread for dipping. A side of roasted carrots or Brussels sprouts . A fresh citrus salad to balance the soup’s richness.

Can I make this soup ahead of time?

Yes! It actually tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for 4-5 days .

How do I freeze and reheat this soup?

To Freeze : Let the soup cool completely, then store in freezer-safe containers for up to 3 months . To Reheat : Thaw in the fridge overnight, then reheat gently on the stovetop over low heat , stirring frequently.

Can I use spinach instead of kale?

Yes! However, spinach wilts quickly , so add it only in the last 2 minutes of cooking . You can boost the protein by: Adding white beans or lentils for extra fiber. Stirring in grilled tofu cubes or tempeh .

Is Marry Me Chickpea Soup with Kale gluten-free?

Yes, this recipe is 100% gluten-free . However, always check broth labels for hidden gluten-containing ingredients.

Can I make this soup without coconut milk?

Yes! Try these alternatives: Cashew cream for a similar creamy texture. Oat milk or almond milk for a lighter consistency.

Marry Me Chickpea Soup with Kale – Cozy, Nutritious, and Delicious

Description

There’s something incredibly satisfying about a warm, creamy bowl of Marry Me Chickpea Soup with Kale. This dish combines the earthy richness of chickpeas, the robust nutrition of kale, and the luxurious silkiness of coconut milk, creating an unforgettable depth of flavor.

Whether you’re a fan of hearty, plant-based meals or simply looking for a new, easy soup recipe, this dish is a must-try. It’s perfect for busy weeknights, meal prepping, or simply warming up on a chilly evening.

Ingredients

2 cups chickpeas (canned, drained, or cooked from dried)
2 cups kale (de-stemmed and chopped)
1 can (14 oz) full-fat coconut milk
1 medium onion (diced)
4 cloves garlic (minced)
4 cups vegetable broth (low-sodium preferred)
2 tbsp olive oil (for sautéing)
1 tsp paprika (for a warm, smoky flavor)
1 tsp cumin (enhances the earthy taste)
Salt & pepper to taste
½ tsp red pepper flakes (optional, for heat)

Pro Tip:

If you prefer a thicker texture, add ½ cup mashed potatoes or blend half of the soup.
For a deeper flavor, use fire-roasted canned chickpeas or toast the chickpeas in the pan before adding liquid.

Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic. Sauté for 2-3 minutes until the onions turn soft and translucent.

2. Add Chickpeas & Spices

Stir in chickpeas, paprika, cumin, salt, and pepper.
Cook for 3-5 minutes, stirring occasionally to infuse the flavors.

3. Pour in Liquids

Add vegetable broth and coconut milk, stirring well.
Bring the soup to a gentle simmer and let it cook for 15 minutes.

4. Blend for Creaminess

Use an immersion blender to blend half of the soup, leaving some chickpeas whole for texture.
If using a stand blender, blend half the soup, then return it to the pot.

5. Stir in Kale & Serve

Add chopped kale, stirring until it wilts (about 5 minutes).
Taste and adjust seasoning if needed.
Serve hot, garnished with red pepper flakes or fresh herbs

Notes

How to Adjust Consistency:

Too thick? Add ¼ cup of vegetable broth at a time, stirring well.
Too thin? Simmer uncovered for an additional 10-15 minutes.
Extra creamy? Blend a larger portion of the soup for a silky texture.

Enhancing the Flavor:

For more depth: Stir in 1 tsp nutritional yeast or ½ tsp miso paste.
For brightness: Add a squeeze of fresh lemon juice before serving.
For extra warmth: Add an extra pinch of paprika, cumin, or red pepper flakes.

Garnishing Ideas:

Fresh herbs: Chopped parsley, cilantro, or thyme.
Toasted nuts or seeds: Slivered almonds or pumpkin seeds.
Crispy chickpeas: Roast extra chickpeas with paprika and olive oil for crunch.

How to Thicken the Soup:

Blend half the soup for a naturally creamy base.
Stir in mashed potatoes, cornstarch slurry, or blended cashews.
Simmer longer to allow excess liquid to evaporate.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: ~320
Fat: 15g
Carbohydrates: 35g
Protein: 10g