Vegan creamy kale and chickpea soup
Half a white onion diced
Garlic 3 cloves
1.5. Cups almond milk
2 cups chopped kale
1 can of chickpeas
2 medium carrots peeled and sliced
2tbsp cup nutritional yeast
Salt and pepper to taste
Italian seasoning to taste
A pinch of dried rosemary
In a large stolk pot heat oil on medium.
Add onion and cook for 5 minutes untill translucent. Then add the garlic and cook for about 30 second until it becomes fragrant.
Add in the chopped kale and sauteed for 2 minutes to cook out the bitterness.
To the pot you want to add the carrots the chickpeas and cook about another 5 minutes until they begin to get soft.
Next you want to add in your vegetable broth or (bouillon cube with three cups of water) with the almond milk and bring to a boil and then simmer for about 10 minutes.
finally you want to add in all your spices the salt and pepper to taste the Italian seasoning to taste and a pinch of dried rosemary. Don't forget the nutritional yeast.
Cook for an additional 5 minutes and when your carrots and chickpeas are soft and your kale is cooked through that is when your soup is done.
Side note to make this soup extra creamy and thick add in about a cup of wild rice of your choice, when you add in the vegetable broth. It may take the soup in additional time to cook you just want to check to make sure your rice is cooked through.