Coconut Kale Chickpea Soup
This Coconut Kale Chickpea Soup is a cozy, one-pot meal packed with flavor and nourishing ingredients. Creamy coconut milk perfectly balances the earthy kale, hearty chickpeas, and tomatoes. It’s completely dairy-free and vegan—made only with simple, wholesome pantry staples. Light yet satisfying, this soup is perfect for an easy weeknight dinner or a comforting bowl on a chilly day.
My go-to simple vegan soup
Chickpeas are one of my favorite plant-based proteins to cook with. They’re SO versatile, you can use them in everything from salads, soups, stir-frys, and even in baked goods! This soup is one of my go-to recipes in the colder months because it is so easy and uses mostly ingredients that I bet you have on hand right now. You only need a couple of fresh produce ingredients, and the rest are things that you can keep right in your pantry.
One-Pan Dinner!
I actually think the BEST part of this dish is that it only requires 1 pan. Less dishes, hallelujah! You can make it on the stovetop like I did, or just throw it all into your crockpot and let it cook on low for about 3-4 hours.
It has big flavor from the tomatoes and kale, and is super creamy from the coconut milk. I love using coconut milk to make creamy soups while keeping them dairy-free! The chickpeas give it a really nice texture, and then the onions, garlic, and cumin amp up flavor even more!
Ingredients You’ll Need
- Canned chickpeas – The star of the show in this soup! They give you the protein and fiber you need to feel satisfied.
- Canned fire roasted tomatoes – I prefer fire roasted for this recipe, but you can also use regular canned tomatoes. They give a fantastic combined with the coconut milk.
- Canned coconut milk – The coconut milk gives the soup an amazing creamy texture without any actual cream.
- Kale – The kale wilts perfectly into the soup, but still holds up and doesn’t become mushy.
- Green Onions – They give great onion-y flavor without overpowering.
- Fresh Garlic – You need this depth of flavor to pair with all of the vegetables!
- Extra virgin olive oil – You can use any type of oil you want, but just keep it neutral.
- Cumin – This gives a subtle smoky flavor without being to over the top.
- Salt & pepper – Of course we have to bring out all of the amazing flavors!
Looking for more gluten-free soup recipes?
- Creamy Potato & Onion Soup
- Roasted Carrot & Leek Soup
- Vegan Jackfruit Taco Soup
- Chicken & Brown Rice Soup
- Roasted Garlic Butternut Squash Soup
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Coconut Kale Chickpea Soup
Ingredients
- 2 (15oz) cans chickpeas , drained and rinsed
- 1 (15oz) can fire roasted diced tomatoes
- 1 (15oz) can full-fat coconut milk
- 3-4 cups kale , chopped
- 1 bunch green onions , finely sliced
- 2 cloves garlic , finely chopped
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat a large soup pot over medium heat. Add the olive oil, then add the garlic and green onions. Stir frequently for 1-2 minutes, until the onions just start to soften a bit.
- Next, add the canned tomatoes, the can of coconut milk, and the chickpeas to the pot.
- Season with salt, pepper, and cumin. Stir everything together to combine evenly. Cover with a lid and let it come to a simmer. Once it comes to a simmer, turn the heat down to medium-low, and let it cook for about 15 minutes.
- During the last couple of minutes, add the kale and stir it in to let it wilt. Serve immediately to preserve the bright green color of the kale.