I have been lagging on updating my blog due to being so busy! I have school or work or both every single day! On top of that, I went to Coachella last weekend (which was super fun, I must say). Anyway, here is the Chickpea and Kale soup I promised. It is inspired by the soup I had in Las Vegas at the Wynn. (see my birthday post). The soup came out delicious and I really liked the kale in it. It was my first time cooking with kale. I will definitely be cooking with it more often! Anyway, this soup is easy to make and super delish!
Ingredients:
2 cups vegetable broth
2cups garbanzo beans
2 tablespoonsl olive oil
3 large carrots chopped
1/2 onion chopped
1bunch kale chopped
salt pepper
1 medium potato
What to do:
In a blender or food processor blend about 1/2 cup of vegetable oil, olive oil, and the garbanzo beans together. Mix until pureed.
In a large sauce pan, stir together the rest of the vegetable broth and the puree.
Add in the carrots, onion, and kale.
Simmer for about 20 minutes, stirring occasionally.
Add in the chopped potato. (You can add the potato with the carrots but it tends to be a bit soft, almost mushy).
Let the soup simmer for another 15 minutes, stirring occasionally.
Once the carrots are soft, the soup is done!
Enjoy!
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