Soup is all I want to eat when it is THIS cold. Not the thin, light, and airy kind, but the hearty, rich, and deeply nourishing variety which warms and soothes every part of you. This soup will satisfy your need for comfort in a bowl that we all crave in winter. Not only is this soup delicious, but it is also loaded with immune boosting properties from turmeric, cumin, and carrots which give your body that extra nudge of defense. Chickpeas add protein and texture and create a meal that wraps your belly in a blanket of wellness and warmth.

chickpea + kale soup

2 to 3 servings

1 tablespoon olive oil
2 shallots, minced
3 cloves garlic, minced
2 large carrots, peeled and chopped
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon ground turmeric
3 cups cooked chickpeas
4 cups vegetable stock
1 bunch kale, leaves removed and thinly sliced
Salt and pepper
1/2 a lemon
To garnish: Aleppo pepper and sesame seeds

Warm the olive oil over medium heat in a dutch oven. Add the shallots and garlic and cook for 3 minutes. Add in the cumin, paprika, turmeric, and a pinch of salt and pepper. Toast the spices for 30 seconds. Add in the carrots and chickpeas, coat everything in the spice mixture, and cook for 5 minutes, allowing the flavors to meld together.
Pour in the stock, bring to a boil, reduce to a simmer, partially cover, and cook for 30 minutes or until carrots are tender.
Using an immersion blender or high speed blender, puree 3/4 of the soup, creating a creamy foundation with some texture from the whole chickpeas. Add in the kale and allow to wilt. Serve with a squirt of lemon juice and a dusting of Aleppo pepper and sesame seeds.

Need a refresher on the tips and tricks? Click here

Here is the menu! Feel free to mix it up and curate your clean up as you please. This is a guide to help motivate you to feel your best.