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Vegan Soup with Kale, Zucchini, Chickpeas, and Quinoa

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
50MIN

Ingredients

Olive oil: 2 tbsp

Onion: 1, finely chopped

Garlic: 2 cloves, finely chopped

Zucchini: 1 large, diced 1 yellow, diced

Quinoa: 125 g, rinsed

Tomatoes: 400 g, canned, chopped

Chickpeas: 400 g, canned, drained

Vegetable stock: 1 1/4 l low-sodium

Kale: 140 g, curly, chopped

Thyme: 1 tbsp, finely chopped

Salt

Pepper: black, freshly ground

Looking for a new vegan soup recipe? Try this amazing and comforting soup with kale, zucchini, chickpeas, served with quinoa.

Method
01.

Heat the olive oil in a large saucepan set over a medium heat.

Add the onion, garlic, zucchini, and a pinch of salt, sweating for 6 - 7 minutes until softened.

02.

Stir in the quinoa and cook for 2 minutes.


 

03.

Cover with the chopped tomatoes, chickpeas, and stock, stirring well.

Bring to a simmer, and then cover with a lid.

04.

Cook over a low heat for 20 minutes until the quinoa is tender.

05.

Stir through the kale and thyme, cooking for a further 3 minutes until starting to soften.

06.

Adjust the seasoning to taste with salt and pepper.

Ladle the soup into bowls and serve.

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