Description
My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It’s easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- ½ teaspoon red pepper flakes (Optional)
- 1 medium onion, minced
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can chickpeas – rinsed, drained, and lightly smashed
- 1 small bunch kale, chopped
- salt and ground black pepper to taste
- ½ cup finely chopped fresh parsley
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
Instructions
- Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant
- about 30 seconds. Add onion
- carrot
- celery
- and garlic; cook and stir until onion is softened and translucent
- about 5 minutes. Stir in chicken broth
- chickpeas
- and kale.
- Bring soup to a simmer and cook until kale is tender
- 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4